A slice of good homemade bread is probably my favorite thing in this world, but unfortunately gluten does not agree well with many.
But did you know that with the proper usage and preparation of wheat, you can in fact make delicious bread that is very satisfying, full of probiotics, and is essentially gluten free, thanks to the fermentation process!?
This recipe was created by my ever-so-talented dad, who wanted to use his large supply of wheat, but in the BEST way possible.
Thanks dad for sharing with all of us! xo
INGREDIENTS:
- 3 cups active sour-dough starter
- 2 cups filtered water
- 4 cups hard red winter wheat, (plus an additional 3 cups), coarsely ground
- 1 teaspoon cinnamon
- 3/4 teaspoon unrefined sea salt
- 1/4 stick of hormone-free butter or 2 tablespoons extra virgin coconut oil
- 1 tablespoon raw honey
- 2 eggs, preferably from pastured hens
- optional: sunflower seeds to sprinkle on tops
DIRECTIONS:
1. Using a standing mixer, put all ingredients, (EXCEPT for additional 3 cups of wheat), in mixing bowl, and mix on low for 10 minutes. Turn off mixer, and let rest for another 10 minutes.
2. Mix again for 10 minutes on low, with dough hook. While mixing, slowly add additional coarse-ground flour, 1/4 cup at a time, until the dough pulls away from, and cleans the sides of the mixing bowl; (You might not need the full 3 cups to do this.)
3. Remove dough hook and cover bowl with a damp cloth. Place bowl in oven with the oven light turned on. (It will maintain about 80 degrees and rise a little faster).
4. After it doubles in size, remove from the oven and mix again for 5 minutes.
5. Cut in half and place in 2 buttered bread pans. Sprinkle a few sunflower seeds on top if desired.
6. Place bread pans in oven with the light still on.
7. When the dough reaches the top of the pans, or a little higher, turn the oven on to 350 degrees.
8. After 1 hour, put a candy thermometer in the center of the loaf, and make sure it reaches 190 degrees to assure the center of the bread is cooked.
9. Dump out the loaves on a cooling rack and brush a little butter on the top of the loaves.
10. Put a dish towel over tops, and allow them to cool.
11. Enjoy!
Makes 2 loaves
Store on counter with plastic wrap gently wrapped around it.
*Note: It gets more firm as the days go on, so I enjoy slicing up cubes, and topping with a little coconut sugar, cinnamon and cream for a filling snack.
