Recipe by ZMom Taylor
This is a revision of Wholesone Simple Wheat Bread
Top Review by Vegetarian Rancher
I didn't have the red river cereal so I cut down the water and added flour (whole grain). I used whole grain flour instead of whole wheat as I didn't have any seeds. I also used traditional yeast but added 25% yeast and doubled the rising time. I prepared the yeast with the water and sugar and addedbthat to the dry, egg and honey. It is a lovely everyday bread. Quite light for a wheat that didn't require gluten.
- 4 1⁄2 teaspoons active dry yeast (2 packages)
- 2 teaspoons redmond realsalt gourmet all natural sea salt
- 1⁄3 cup grapeola oil (Grapeola oil is extracted from grape seeds and is all-natural.)
- 1⁄3 cup wholesome sweeteners organic blackstrap molasses
- 1⁄2 cup organic honey (or your favorite local variety)
- 2 local organic fresh cage-free eggs
- 1⁄3 cup wheat germ
- 1⁄3 cup organic flax seed
- 1⁄3 cup organic unroasted pumpkin seeds
- 2 cups pure warm water
- 3 cups bob's red mill whole wheat flour
- 4 cups unbleached all-purpose flour
- olive oil
Directions See How It's Made
- Gather all your ingredients together and tools: large mixing bowl, sturdy wooden spoon, small clean towel, clean surface to roll the dough, knife to cut it into two equal parts, rolling pin, two clean bread pans.
- Wash your hands and rinse well (and dry them) before beginning, and after handling the eggs.
- Combline first eleven ingredients in a large mixing bowl.
- Carefully mix with a sturdy wooden spoon.
- (I have snapped a couple spoons with this recipe, so use caution.
- Once the ingredients are mixed, add some of the all purpose flour.
- Mix slightly with the spoon until it is too stiff, and then knead with your hands (right in the same bowl) adding more all purpose flour as necessary until it forms a smooth, elastic ball that is not too sticky, about 10 minutes.
- Cover the bowl of dough with a small towel and let it sit for about 20 minutes; a few more is not a problem.
- While it is resting make sure you have a clean space to roll the dough.
- Oil the clean surface with some olive oil, and dump the dough onto it.
- Cut it into equal halves.
- Roll each half separately in triangular shapes.
- Roll into loaves from small end to base.
- Fold under the ends and place in greased & floured bread pans.
- Cover with plastic wrap or something simular and refrigerate for at least 2 hours, but don't leave it alone for more than 24 hours, or it will become overgrown --
- Begin preheating the oven to about 350 (or slightly less).
- Puncture any obvious air bubbles that formed with an oiled toothpick.
- Bake for about an hour, or a little more if necessary.