Recipes
Adjusted Honey Whole Wheat Bread – Soaked Version
Soaking:
6 cups whole wheat flour
2 cups warm water
2 tablespoons apple cider vinegar
Blend together well in the mixing bowl. Place plastic wrap directly on the surface of the dough, and then cover the bowl with a damp cloth. Let stand for 12-24 hours.
Baking:
Soaked flour
1 or more cups whole wheat flour
1 cup water, approximately 115 degrees F
1/3 cup coconut oil
1/3 cup honey
1 tablespoon sea salt
½ teaspoon baking soda
1 ½ tablespoons SAF instant yeast
Add all ingredients, except for additional flour into mixing bowl.
Add ¼ cup of additional flour and begin blending.
Add in additional flour in ¼ cup increments until dough begins to pull away from the side of the bowl.
Continue to blend for a total of 8 minutes.
Test the dough for readiness by stretching a bit of dough between your fingers. You are looking for it to stretch quite far and thin. The dough should still be somewhat sticky.
Oil hands and countertop, then turn dough out onto countertop.
Knead dough just enough to put it together into 2 loafs, and to have a thin coat of oil on the surface of the loaves.
Put loaves into 2 well-greased (I like butter) loaf pans.
Put pans into a warm place, cover with damp, non-terrycloth kitchen towels and leave to rise for 30-45 minutes.
Preheat oven to 350 degrees.
Dough has risen enough when it has approximately doubled in size.
Bake bread for 30-35 minutes, or until the top is golden brown and you hear a hollow thump when you gently tap the top of the bread.
Run a knife around the sides of the bread and remove from pan to cool on a wire rack.
Enjoy!
Adjusted Honey Whole Wheat Bread – Unsoaked Version
6 cups whole wheat flour (plus 1 or more cups additional flour)
3 cups water, approximately 115 degrees F
1/3 cup coconut oil
1/3 cup honey
1 tablespoon sea salt
1 ½ tablespoons SAF instant yeast
Add all ingredients, except for additional flour into mixing bowl.
Add ¼ cup of additional flour and begin blending.
Add in additional flour in ¼ cup increments until dough begins to pull away from the side of the bowl.
Continue to blend for a total of 8 minutes.
Test the dough for readiness by stretching a bit of dough between your fingers. You are looking for it to stretch quite far and thin. The dough should still be somewhat sticky.
Oil hands and countertop, then turn dough out onto countertop.
Knead dough just enough to put it together into 2 loafs, and to have a thin coat of oil on the surface of the loaves.
Put loaves into 2 well-greased (I like butter) loaf pans.
Put pans into a warm place, cover with damp, non-terrycloth kitchen towels and leave to rise for 30-45 minutes.
Preheat oven to 350 degrees.
Dough has risen enough when it has approximately doubled in size.
Bake bread for 30-35 minutes, or until the top is golden brown and you hear a hollow thump when you gently tap the top of the bread.
Run a knife around the sides of the bread and remove from pan to cool on a wire rack.
Enjoy!
Soaking:
6 cups whole wheat flour
2 cups warm water
2 tablespoons apple cider vinegar
Blend together well in the mixing bowl. Place plastic wrap directly on the surface of the dough, and then cover the bowl with a damp cloth. Let stand for 12-24 hours.
Baking:
Soaked flour
1 or more cups whole wheat flour
1 cup water, approximately 115 degrees F
1/3 cup coconut oil
1/3 cup honey
1 tablespoon sea salt
½ teaspoon baking soda
1 ½ tablespoons SAF instant yeast
Add all ingredients, except for additional flour into mixing bowl.
Add ¼ cup of additional flour and begin blending.
Add in additional flour in ¼ cup increments until dough begins to pull away from the side of the bowl.
Continue to blend for a total of 8 minutes.
Test the dough for readiness by stretching a bit of dough between your fingers. You are looking for it to stretch quite far and thin. The dough should still be somewhat sticky.
Oil hands and countertop, then turn dough out onto countertop.
Knead dough just enough to put it together into 2 loafs, and to have a thin coat of oil on the surface of the loaves.
Put loaves into 2 well-greased (I like butter) loaf pans.
Put pans into a warm place, cover with damp, non-terrycloth kitchen towels and leave to rise for 30-45 minutes.
Preheat oven to 350 degrees.
Dough has risen enough when it has approximately doubled in size.
Bake bread for 30-35 minutes, or until the top is golden brown and you hear a hollow thump when you gently tap the top of the bread.
Run a knife around the sides of the bread and remove from pan to cool on a wire rack.
Enjoy!
Adjusted Honey Whole Wheat Bread – Unsoaked Version
6 cups whole wheat flour (plus 1 or more cups additional flour)
3 cups water, approximately 115 degrees F
1/3 cup coconut oil
1/3 cup honey
1 tablespoon sea salt
1 ½ tablespoons SAF instant yeast
Add all ingredients, except for additional flour into mixing bowl.
Add ¼ cup of additional flour and begin blending.
Add in additional flour in ¼ cup increments until dough begins to pull away from the side of the bowl.
Continue to blend for a total of 8 minutes.
Test the dough for readiness by stretching a bit of dough between your fingers. You are looking for it to stretch quite far and thin. The dough should still be somewhat sticky.
Oil hands and countertop, then turn dough out onto countertop.
Knead dough just enough to put it together into 2 loafs, and to have a thin coat of oil on the surface of the loaves.
Put loaves into 2 well-greased (I like butter) loaf pans.
Put pans into a warm place, cover with damp, non-terrycloth kitchen towels and leave to rise for 30-45 minutes.
Preheat oven to 350 degrees.
Dough has risen enough when it has approximately doubled in size.
Bake bread for 30-35 minutes, or until the top is golden brown and you hear a hollow thump when you gently tap the top of the bread.
Run a knife around the sides of the bread and remove from pan to cool on a wire rack.
Enjoy!