Most days, this is how I bake a bread. I proof the yeast. usually about 2 teaspoons in a half cup of warm water. I add a cup or so of bread flour to the stand mixer. Grab a couple more grain flours and/or nut flours and add them to the mixer. Add salt, herbs if using and mix. Add the proofed yeast and another half cup of warm water and a tablespoon of oil. Start the mixer. Scrape the sides every 3-4 minutes. Add more water if needed and wait for the dough to come together in a soft, slightly sticky state. Add a teaspoon of oil and a little flour if needed and start up the mixer for another 3-4 minutes and done. This is a weekly process and I do not measure anything :). I had to remake this bread and note what I added. 🙂
Look at that crumb.
For more Breads, buns, rolls , see the collection here.
For Gluten-free options see here.
In other news
Vegan Atheletes solve the protein problem. Protein say what?
Fiona Oakes, who is Vegan wins the North Pole Marathon. How awesome is that!
Slice up and make your favorite Sandwich or Burger or Pizza crust.
Or make croutons of the bread. Or eat as is with some nut butter or hummus.
1 teaspoon raw sugar
2 teaspoons active yeast (Red Star)
1/2 loaded cup almond flour(I used ground raw almond. Ground at home)
1 teaspoons vital wheat gluten(optional)
Add a teaspoon of caraway seeds.
Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer, or 8-10 minutes by hand. I used 1 Tablespoon cocoa. Use more for a darker bread.
Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice
Cover with a towel and let rise for 30 minutes.
Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.