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Saturday, July 6, 2013

Recipe | Homemade GMO Free Bread

The smell of this bread is AMAZEballs!!! Every single time I bake it my entire family goes crazy including my kitten, Charlie. ❤
The smell is so intoxicating we can't wait until it cools for a slice!

Homemade GMO Free Bread
Makes 2 Loaves

As always...buy local, organic, or grow your own!

7 c. Unbleached organic whole wheat bread flour (see below for other kinds of flour)
4 tsp Fine sea salt
2 c. Almond milk, warmed
2/3 c. Purified water, warmed
4 TB Butter, melted
3 TB Raw honey
2.5 tsp ActiveDry yeast
1 TB Olive oil
1 c. Boiling Water


Place the racks in the bottom portion of your oven. Place a small cake pan on the bottom rack. Heat oven to 200 degrees.

Warm milk, purified water and melt butter. Pour into a small mixing bowl over honey and whisk. Sprinkle yeast on the top. Place a towel over bowl and set aside for five minutes.

Mix the flour and salt with a whisk.

Turn the oven off after it's been on for ten minutes.

Sprinkle .5 c. Flour on a big, flat surface.

Mix the dry and wet ingredients together with a spatula. Once they're together dump the dough onto the floured surface. Knead the dough by flattening it, folding it, and repeating until the dough does not feel sticky. Tuck the sides and then the ends under.

Pour oil into a large mixing bowl. Place dough into the oil. Turn over and lightly coat oil onto all the dough. Set the dough with tucked ends in the bottom of the bowl. Place into the oven and let the dough rise until it doubles, 40-50 min.

Take the dough out. Separate down the middle with a chef's knife. Fold the dough into thirds, flip upside down, and tuck the ends. Place into the loaf pans. Place the loaf pans into the oven for 30 minutes to rise.

Five minutes before the thirty minutes has ended, boil some water. When the water is boiling, turn on your oven to 350. Pour water to the top of the cake pan that you placed in the bottom rack of your oven (don't skip this part! It keeps your bread moist while baking!). 

Bake for 30 minutes. Let your bread cool completely for a couple of hours (if your family lets you!) before you cut it with a serrated knife. I like to use an electric knife to slice thinner, straighter slices.

NOTE: I recommend King Arthur's Organic Unbleached Bread Flour. This bread contains gluten. If you'd like a gluten free version, you could try using King Arthur's Glutenfree Bread Flour!


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