2 ¾ C. Warm Water
¼ C. Honey
6 C. Flour (any combination of whole wheat, unbleached, rye, spelt, etc.)
2 Tbs. Dry Yeast
½ Tbs. Soy Lecithin Granules-Liquid or Granules
1/8 tsp. Vitamin C or Citric Acid
½ Tbs. Celtic Sea Salt
¼ C. Oil (If you don’t want additional oil, you can also use the same amount of ground flax seed, applesauce, prune paste etc.)
½ C. Gluten Flour
Sponge: Mix the water, honey and yeast until combined. Mix in 3 c. flour until smooth. Let sit and proof for 20 minutes.
Add the rest of ingredients until it forms a nice ball. Split dough in half for two bread molds (or form however you want). Let rise 20 minutes.
Bake in preheated oven at 350 degrees for 40 minutes.
You can also mix a little liquid soy lecithin and olive oil and put on top in the last 10 minutes or so of baking for a nice crust
You can add any seeds or herbs in and on the bread for a nice option.
¼ C. Honey
6 C. Flour (any combination of whole wheat, unbleached, rye, spelt, etc.)
2 Tbs. Dry Yeast
½ Tbs. Soy Lecithin Granules-Liquid or Granules
1/8 tsp. Vitamin C or Citric Acid
½ Tbs. Celtic Sea Salt
¼ C. Oil (If you don’t want additional oil, you can also use the same amount of ground flax seed, applesauce, prune paste etc.)
½ C. Gluten Flour
Sponge: Mix the water, honey and yeast until combined. Mix in 3 c. flour until smooth. Let sit and proof for 20 minutes.
Add the rest of ingredients until it forms a nice ball. Split dough in half for two bread molds (or form however you want). Let rise 20 minutes.
Bake in preheated oven at 350 degrees for 40 minutes.
You can also mix a little liquid soy lecithin and olive oil and put on top in the last 10 minutes or so of baking for a nice crust
You can add any seeds or herbs in and on the bread for a nice option.
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