This bread is my staple stomach filler. It’s easy to make and tastes rich for a bread that contains no milk and no eggs.
2 cups Hodgson Mill Bread Flour
2 cups Hodgson Mill Spelt Flour
1 cup Oat Bran
1/2 cup Dark Molassas
1/4 cup Raw Sugar
1/4 cup Extra Virgin Olive Oil
Salt to Taste
3 packets of active dry yeast
Put 2 cups of warm water in a small mixing bowl. Add sugar and molasses. Mix well and add the 3 packets of yeast. Let this incubate until you have a foamy mess. I usually let the yeast grow for about 30 minutes. Place the rest of the dry ingredients in a large mixing bowl.
After the yeast has come to life, add the foamy goo to the dry ingredients with gentle mixing. Make sure everything is distributed evenly. Put another cup of warm water in the small mixing bowl and add the olive oil to this with mixing. Pour this in the large mixing bowl and mix evenly. At this stage, use your hands and begin kneading the dough. Add water and/or extra bread flour as necessary to reduce stickiness and create a proper bread dough consistancy. Knead the dough for about 10-15 minutes. Do not use a mixer. Do not use a bread machine. Form the dough into a ball. Coat with olive oil. Cover the bowl and let the dough rise in a warm place. I usually let the dough rise for 1 to 1.5 hours.
Punch the dough down and knead some more. Form the dough into a long cylinder and cut it into 12 pieces. Roll each of these pieces into a ball, rub some olive oil on them and place them evenly spaced in a large pyrex baking dish. Cover the dish and set it in a warm place for the dough to rise a second time. I don’t time this. I wait until the dough is above the level of the top of the dish.
Pop the bread into the oven at about 300 F and cook until done. Watch carefully. Since this is such a low fat recipe, overcooking will rapidly dry this bread.
It will give you 12 square rolls that are a perfect size for a sandwich.
October 27, 2007 No Comments