- ½ cup local raw organic honey
- ½ cup organic olive oil
- 6-1/2 cups warm filtered or purified water
- 3 Tbsp SAF rapid ride (red label) yeast
- 1 Tbsp + 1 tsp salt
- 10-12 cups freshly ground organic red hard spring wheat/organic kamut flour (I blend the grain half of each type and add it to my flour mill that way it mixes the flour properly).
- 1 cup organic whole quinoa
- 1/2 cup organic whole golden flax seed (optional)
- 1⅓ cups organic vital wheat gluten (aka power flour)
- 2 raw sugar cubes
I use a commercial Kitchenaid mixer with dough hook. Very helpful during the kneading process.
Flatten the dough out after the first rise removing all air bubbles.Cut into 4 equal parts and shape into loaves. Place into stonewear loaf pans. I use American Bakeware or Pampered Chef.
Proofing the
Yeast Process: Dissolve 2 sugar cubes to 1-1/2 cup of warm water & the
yeast; mix with whisk. Proof for 10
minutes, (you will have 5 cups or water remaining).
Grind your
flour and set aside in large bowl 12 cups.
In your
large bowl that goes with your mixer add vital wheat gluten, quinoa, flax and 4
cups of the flour. Mix well with a wire whisk & set aside (while yeast proofs).
Combine in a
separate bowl the honey, oil, & remaining water; add proofed yeast.
Sponging
Process: Add this wet mixture to the 4 cups of flour, quinoa, gluten, quinoa
mixture that is in your large mixing bowl. Mix together (lightly so it is still
lumpy) cover with dish towel, set aside; sponge for 15 minutes. This helps form
the gluten that will give your bread strength so it will not rise &
collapse later.
Put your
bread hook attachment onto your mixer. With whisk, combine the salt into the
remaining 8 cups of flour that was set aside.
Keading
Process: Add this remaining flour to sponged ingredients in the Large Mixing
Bowl on speed #2 until mostly combined (if you go too fast with the mixer when
you first add the flout it will kick flour up in the air and all over the
place). Turn up the mixer speed to 3, no more than 4 speed. The dough will
become stiff and clean the sides of the mixing bowl. This kneading process
should take approx. 4-6 minutes on speed #3. This should be sufficient to
develop the gluten if you are using fresh flour. Transfer into very large Tupperware
bowl greased with olive oil for rising process.
Cover bowl with lid and place in a warm area to
complete first rise. I turn my ovens onto 350 (the temp the bread bakes at),
place a cooling rack on the stove top surface (so as not to melt your Tupperware), and
place my big bowl there for the first rise.
After approx.
35 minutes or when dough has doubled in size, punch down, placed on large greased
granite bread board or counter surface, flatten out to remove air bubbles & cut into four equal sections.
Shape each
section into a loaf one at a time. Rolling into loaf shape & pinching off
seam together.
Set into greased
(I used olive oil) stoneware loaf pans. Cover with towel and set in warm
location (I set on stovetop with ovens on) for 2nd rise approx. 25-30 minutes. Should rise approx 2 inches above
pan edge. Do not over rise.
Place in
preheated oven & bake.
Cook Temp: 350°F
Cook Time: 42 minutes. Take out of oven and let stand for 5 minutes;
remove from loaf pans onto wire cooling racks. Cool completely (3 hours), before
using serrated bread knife to cut; enjoy.
Serve With: Honey butter, butter, fresh jelly
or jam, etc. Makes great toast for breakfast, add boiled or scrambled egg &
you have an excellent high protein, high fiber, filling nutritious breakfast.
Notes: This is a staple in our
household. I make this about every ten days. It’s very nutritious, high in fiber,
protein, vitamins & mineral; low in fat. Great for people who are suffering
from chronic illness.
Yields: 4 Loaves
Source:
Larisa Glenn
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