This recipe is our favorite bread recipe because it is so simple. I found the original recipe over at www.passionatehomemaking.com, which is my favorite kitchen and whole foods resource. I have modified it to suit my needs as I am sure you will as you go but I definitely suggest giving it a try. This recipe took the intimidation out of making homemade bread for me. This is the unsoaked method, I am getting more faithful with soaking and looking forward to a Bosch mixer to simplify that process!
If you are into soaking, I recommend it -- my bread always turns out softer and richer tasting when I remember to soak the grains....and WAAAAY easier on everyone's digestive systems. Soaking your grains breaks down the phytates in them which eases digestion and protects your digestive system. See my link for soaking to incorporate it into your bread! Lindsey at Passionate Homemaking describes this process very simply! Click here to learn more.
Step 1: Proof the yeast
1/2 cup warm water (Temperature between 110-115 is important for activation)
5 t (2 packages) yeast -- I use Hodgens Mill active yeast for whole grains and have been very satisfied
1 t honey
In a separate bowl or mug, add honey and water. Then add yeast and stir. Allow to activate (rise) about 5-10 minutes.
Step 2: Bread Dough
3-4 T honey
2 T olive oil
8 cups flour (I use 1/4 part unbleached, unbromated white flour -- it is actually whole grain, too -- sometimes I make 1/2 and 1/2 -- the more white flour, the less water you will need. If you are soaking your grains, you may need to add another cup or so after adding the yeast mixture to the soaked grains)
2 t sea salt
2 cups hot water -- maybe a little more or less, I have found water depends on the brand of flour, especially when using whole wheat flour.
Combine the bread dough ingredients with the yeast mixture and mix together and knead until smooth and elastic-like. It should not be dry and crumbly (not enough water) and it shoudl not be wet or sticky (too much water). After kneading a while, usually about 7-10 minutes, the dough will change consistency a bit and literally feel smoother and stretchier. Cover bowl with damp towel, place in warm spot and allow to rise until doubled.
Punch down (releases more CO2) and allow to rest fifteen minutes. Divide dough in half and roll each half into a rectangle, 12x15. Starting from the long edge, roll up and then cut a few diagonal slats across the top. Cover with damp towel and allow to rise to double.
Baste with egg white if desired, sprinkle with poopy seeds, if desired, and place in 375 degree oven to bake about 20 minutes or until gloden and makes a hollow sound when you tap it.
Remove from oven and immediately top with butter to keep from getting hard. Enjoy!!!
If you are into soaking, I recommend it -- my bread always turns out softer and richer tasting when I remember to soak the grains....and WAAAAY easier on everyone's digestive systems. Soaking your grains breaks down the phytates in them which eases digestion and protects your digestive system. See my link for soaking to incorporate it into your bread! Lindsey at Passionate Homemaking describes this process very simply! Click here to learn more.
Step 1: Proof the yeast
1/2 cup warm water (Temperature between 110-115 is important for activation)
5 t (2 packages) yeast -- I use Hodgens Mill active yeast for whole grains and have been very satisfied
1 t honey
In a separate bowl or mug, add honey and water. Then add yeast and stir. Allow to activate (rise) about 5-10 minutes.
Step 2: Bread Dough
3-4 T honey
2 T olive oil
8 cups flour (I use 1/4 part unbleached, unbromated white flour -- it is actually whole grain, too -- sometimes I make 1/2 and 1/2 -- the more white flour, the less water you will need. If you are soaking your grains, you may need to add another cup or so after adding the yeast mixture to the soaked grains)
2 t sea salt
2 cups hot water -- maybe a little more or less, I have found water depends on the brand of flour, especially when using whole wheat flour.
Combine the bread dough ingredients with the yeast mixture and mix together and knead until smooth and elastic-like. It should not be dry and crumbly (not enough water) and it shoudl not be wet or sticky (too much water). After kneading a while, usually about 7-10 minutes, the dough will change consistency a bit and literally feel smoother and stretchier. Cover bowl with damp towel, place in warm spot and allow to rise until doubled.
Punch down (releases more CO2) and allow to rest fifteen minutes. Divide dough in half and roll each half into a rectangle, 12x15. Starting from the long edge, roll up and then cut a few diagonal slats across the top. Cover with damp towel and allow to rise to double.
Baste with egg white if desired, sprinkle with poopy seeds, if desired, and place in 375 degree oven to bake about 20 minutes or until gloden and makes a hollow sound when you tap it.
Remove from oven and immediately top with butter to keep from getting hard. Enjoy!!!
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