Whole Wheat Yeast-Raised Gingerbread Sandwich Bread
- 1 cup Molasses
- 4 cups water
- 1 cup olive oil
- 2 tablespoon Active Dry yeast
- 2 tablespoon Cinnamon, Saigon
- 1 teaspoon Allspice
- 1/2 teaspoon Cardamom, Ground
- 2 teaspoon Orange Zest
- 2 teaspoon Rum Emulsion
- 1/2 cup Coconut Sugar
- 11-12 cups Organic Grains Hard Red Wheat Flour
- 2 teaspoon Sea Salt
- Directions: Combine the molasses, water, oil, yeast, sugar and extract in a bowl. Combine the flour and spices in bread mixer bowl. Add the liquid mixture to the bread mixer and lightly combine on low speed. Kneading with a dough hook on medium speed 4-5 minutes until elastic and smooth. Remove hook and form dough into a ball. Place in covered location and raise until doubled (at 80u0b0about 1 1/2 hours.) Expel the air from the dough. Divide the Dough into 4 equal portions. Form each portion into a loaf. Place loaves into 4 oiled loaf pans. Cover and proof until doubled, about 1 hour. Lightly slit tops of loaves and bake at 425u0b0for 20 minutes. Lower baking temperature to 350u0b0and bake an additional 15-20 minutes. Internal temperature should register 195u0b0. Remove from oven and allow to cool before removing from pans.
molasses, water, olive oil, active dry yeast, cinnamon, allspice, cardamom, orange zest, emulsion, coconut sugar, red wheat flour, salt
Taken from www.epicurious.com/recipes/member/views/whole-wheat-yeast-raised-gingerbread-sandwich-bread-59c2d45e15271e26b0aad8ea (may not work)