Follow us on facebook. Like us HERE.
My friend Kristyn sent me this recipe and I thought I’d give it a try! I modified it from using all white to half white and half whole wheat. Then I later modified more to just 1/3 white flour. You could probably go even less. This is time consuming in total time, but not in effort. But it makes a lot! (I am freezing half for another time.) Start it the night before you want to eat it.
My husband said it was the best bread we’ve ever made (plant based or not)! That’s success!! 🙂
- 3 cups whole wheat pastry flour
- 2 cups white flour
- 1 cup spelt flour
- 2 1/2 tsp salt
- 1/2 tsp instant or active dry yeast OR one quarter of a 0.6 oz yeast cake
- 2 2/3 cup cool water
- extra flour
In a large bowl, mix flour and salt and yeast (if using instant or active dry). [If using yeast cake, whisk it with the water instead.] Add water to bowl and stir until fully combined. Cover tightly with plastic wrap and set on counter to rise for 12 – 18 hours. After this first rising, it should be bigger, slightly darker, spread out and bubbly on top, so that it looks something like this:
Flour a work surface and your hands. Grab the dough out of the bowl and place on the work surface, folding over a couple of times. Then place on a floured piece of parchment paper, flour slightly and cover with a towel. Allow to rise another 2 hours – it should double in size, or so.
Preheat oven with a 6 – 8 quart pot with lid in it to 425 degrees. (If you have a nice stoneware or cast iron pot/dutch oven, use that. I just had a regular stainless steel soup pot and that worked. It just needs to be fully oven safe.)
Once preheated, remove the hot pot, sprinkle with some corn meal (to keep from sticking) and drop the dough into the pot. Cover and bake for 50 minutes. Then remove the cover and bake for 15 – 25 minutes more or until the internal temperature is about 200 degrees – I used a candy thermometer to check every 5 minutes and I took it out at 195 degrees. If you don’t have a thermometer, you can just guess when it seems done, but I would err for a longer time and just watch it so that it doesn’t burn. If you want it softer, keep the lid on the whole time.
Once done, dump out onto a wire rack and cool. Slice and enjoy! And, it freezes great.