Makes 1 large loaf or 2 small ones
Step 1:
1.5 cups warm water
2 tsp sugar
2-3 tsp dry active yeast
Activate yeast in a small bowl - put in 1-1.5 cups warm water. Add yeast and sugar. Stir once or twice and let sit until yeast is active (will bubble to the top and look frothy/smell yeasty) usually at least 5-7min
Step 2:
.5 cup almond milk (or other liquid - milk works - water is fine)
2 tsp lemon juice (optional)
1 tsp salt
2 tbsp honey or other sweetener (sugar or molasses or mixture)
spices? (optional)
2 large tbsp almond or peanut butter -OR- 2 large tbsp butter -OR- 2-3 tbsp vegetable oil
part of 1 cup white flour
Combine remainder of liquid, salt, sweetener, and almond butter (or butter/veg. oil - whichever) in a large bowl. Add flour until consistency of pancake batter (this will help coat the salt and keep it from killing the yeast once this is added).
Step 3:
Combine activated yeast + liquid
Step 4:
1 cup grains (eg. flax/oats/red river cereal/spelt/whatever)
Add non-flour grains to liquid.
Step 5:
remaining part of 1 cup white flour
2 cups whole wheat flour (or more until consistency right)
Add flour and stir. Repeat until desired consistency is achieved - aim for a slightly tacky dough that pulls away from the sides of the bowl on its own. Don't need to knead much at this stage, but a little is good.
Step 6:
Form a ball in the bowl, cover with plastic and a towel and let sit until volume doubles (usually at least 45min-hour). Will rise faster in a warm room. This can also be done on the counter if you prefer to wash the bowl.
Step 7:
Once dough has risen, flour a counter space, flour hands, punch down dough and begin kneading. Knead for at least 5 minutes, folding dough regularly. Kneading for 10 min is ideal. Feel free to add more flour if necessary.
Step 8:
Grease a bread pan or cookie sheet (for use in Step 9).
Step 9:
Form dough into desired shape - you can be creative with this as you wish (eg. make 2 long rolls of dough and braid them together on a cookie sheet) or stick in a bread pan or whatever.
Step 10:
Let bread rise until it doubles in volume (usually at least 45min-hour). Will rise faster in a warm room.
Step 11:
Bake formed/risen dough in oven @ 350F for approx. 30 min. Check the dough at this point - it is done when loaf is golden brown on edges and it sounds hollow when you knock on it. It can take as long as 45 min depending on your oven.
Step 12:
Remove loaf(ves) from pan/sheet immediately and place on a cooling rack.
Step 13:
Enjoy.
Step 14:
Store in plastic bag once cool.
Step 15:
It will keep longer that way.
Step 16:
Toast if stale.
Step 17:
Keep enjoying. You made it yourself!
Step 18:
Repeat steps 1-17 (1-18 optional).
Step 19:
The end.
ALTERNATIVES:
A fun variation is to use nuts instead of "other" grains - if you do finely chopped walnuts and add a bit of extra honey - maybe put in some rye flower instead of whole wheat - then you have Honey Walnut Rye.
part of 1 cup white flour
Combine remainder of liquid, salt, sweetener, and almond butter (or butter/veg. oil - whichever) in a large bowl. Add flour until consistency of pancake batter (this will help coat the salt and keep it from killing the yeast once this is added).
Step 3:
Combine activated yeast + liquid
Step 4:
1 cup grains (eg. flax/oats/red river cereal/spelt/whatever)
Add non-flour grains to liquid.
Step 5:
remaining part of 1 cup white flour
2 cups whole wheat flour (or more until consistency right)
Add flour and stir. Repeat until desired consistency is achieved - aim for a slightly tacky dough that pulls away from the sides of the bowl on its own. Don't need to knead much at this stage, but a little is good.
Step 6:
Form a ball in the bowl, cover with plastic and a towel and let sit until volume doubles (usually at least 45min-hour). Will rise faster in a warm room. This can also be done on the counter if you prefer to wash the bowl.
Step 7:
Once dough has risen, flour a counter space, flour hands, punch down dough and begin kneading. Knead for at least 5 minutes, folding dough regularly. Kneading for 10 min is ideal. Feel free to add more flour if necessary.
Step 8:
Grease a bread pan or cookie sheet (for use in Step 9).
Step 9:
Form dough into desired shape - you can be creative with this as you wish (eg. make 2 long rolls of dough and braid them together on a cookie sheet) or stick in a bread pan or whatever.
Step 10:
Let bread rise until it doubles in volume (usually at least 45min-hour). Will rise faster in a warm room.
Step 11:
Bake formed/risen dough in oven @ 350F for approx. 30 min. Check the dough at this point - it is done when loaf is golden brown on edges and it sounds hollow when you knock on it. It can take as long as 45 min depending on your oven.
Step 12:
Remove loaf(ves) from pan/sheet immediately and place on a cooling rack.
Step 13:
Enjoy.
Step 14:
Store in plastic bag once cool.
Step 15:
It will keep longer that way.
Step 16:
Toast if stale.
Step 17:
Keep enjoying. You made it yourself!
Step 18:
Repeat steps 1-17 (1-18 optional).
Step 19:
The end.
ALTERNATIVES:
A fun variation is to use nuts instead of "other" grains - if you do finely chopped walnuts and add a bit of extra honey - maybe put in some rye flower instead of whole wheat - then you have Honey Walnut Rye.
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