This is the simple recipe that I’ve come up with which is the basis for all of our bread and rolls.
You’ll notice this is similar to the pizza dough recipe – different oils and different baking temp and optional egg.
I like doing a combination of wheat and other flours; buckwheat, spelt, whole wheat, etc.
find a combination that works for you – I recommend that you do try this with wheat flour the first time and modify from there.
Bread should contain a few ingredients like this – 7, or 6 if you omit the egg – not a long list of unpronounceable ingredients.
Use organic flour if possible.
3 cups flour any variety
1-2 tbsp. coconut oil
1-2 tbsp. of honey
1 packet (1 scant tbsp.) yeast
1 cup warm/hot water (120 degrees f)
1-2 tsp. sea salt
1 egg yolk (save the egg white for an egg wash on the outside)
mixing the dough
-Put yeast in large bowl
-Dribble honey over yeast
-Pour hot water over honey/yeast so it swirls up
-Once yeast has proofed or started(you will see it foam up on the surface), add coconut oil, salt and egg yolk
-Add flour one cup at a time, mix together (I do it by hand & with wooden spoon) most of the way and let it sit 1-2 minutes
-Scrape the bowl, knead for 5 minutes and add a little flour if necessary until you have a nice elastic consistency, it should not stick to your hands.
-If you’re using all whole grain you may want to either add a little gluten and/or knead for a few extra minutes so that the bread ends up w/the right consistency
-Lightly coat dough ball or inside of bowl w/just a little oil so it wont stick while rising
-Cover and let rise for 45 minutes
(you can punch it down and repeat this step a few times if you want)
-Squeeze out flat on board or counter and roll up tightly
-Pinch seam and fold and roll ends under loaf and place on baking sheet (I put parchment paper down first)
-optionally you can put into a loaf pan at this point – I prefer to make “italian style” loaves on a baking sheet
For braided bread I divide it into three parts, roll those out into ropes, and then stretch and tightly braid the ropes of dough and then let it rise like normal on a baking sheet.
-Let rise lightly covered for 45 minutes or so – until almost doubled
-Brush with egg white wash and bake at 375 for about 25 minutes – until golden brown
(the egg white gives the crust a nice appearance and texture – not necessary if you don’t want to do it)
if desired, sprinkle sesame seeds or poppy seeds on the loaf after the brushing on the egg white – right before baking
-Let cool on rack 1 hour
This bread won’t last long – both because it tastes so good and because there are no preservatives.
If bread can sit on a shelf for weeks and even mold won’t grow on it, do you think it’s good for you?
After cooling wrap and store on counter for 3-4 days in summer or up to a week in the winter.
If you have any left after this time, cut into slices and freeze – perfect for the toaster.