Recipe by Chef Joey Z.
I found this recipe on the back of the King Arthur Bread Flour bag. I changed a few of the ingredients to give this more fiber. Also I noted that this particular bread doesn't have a round top like some bread, it tends to flatten out as it bakes. It is very crunchy and nice if you warm it a little first.
- 1 1⁄2 cups unbleached bread flour
- 1 1⁄2 cups spelt flour
- 1⁄2 cup rye flour
- 1⁄4 cup caraway seed
- 2 tablespoons margarine (melted-vegan)
- 1 1⁄2 teaspoons sea salt
- 3 tablespoons agave nectar
- 1 (1/4 ounce) packet active dry yeast
- 1 1⁄4 cups milk (I used lukewarm oat milk)
- 3⁄4 cup raisins (optional) or 3⁄4 cup currants (optional)
Directions See How It's Made
- Note: If you use active dry yeast, dissolve it in the warm milk before adding to other ingredients.
- In a large mixer bowl combine all the ingredients and beat well to form a shaggy dough.
- Either knead the dough for 10 minutes or use your dough hook on your mixer for 5 minutes. The dough should be somewhat sticky.
- Place the dough in a large glass bowl that you've coated with oil or butter. Turn the dough to cover well with the oil.
- Cover with a piece of plastic and let rise in a warm place for one hour.
- The dough should puff up very well, though it may not double in bulk.
- After its risen, place on an oiled surface and shape into a log. Place the log in a lightly greased 9x5-inch loaf pan and cover with lightly greased plastic wrap. Allow to rise until the dough is 1-2 inches above the rim of the pan.
- Bake in a 350'F preheated oven for 35-40 minutes, or until the inside of the bread reads 190'F. If the bread looks as if it's browning too fast cover with a tin foil tent for the last 10 minutes of baking.
- Yields 1 loaf.
- Bon Appetit!