Chef Joey's Organic Multi-Grain Bread

  1. In a big bowl mix together the flours, sea salt and yeast.
  2. I used a whisk to incorporate the dry ingredients together.
  3. Make a well in the flour mixture and pour the water and oil into the well.
  4. Using a wooden bread spoon mix the dry and wet ingredients together.
  5. This will be a bit sticky.
  6. Flour your counter surface now, don't wait until your hands are sticky with dough.
  7. With well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
  8. When the dough has an elastic consistency its ready to rise.
  9. Prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
  10. Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
  11. I live at 5,000 feet, so usually 1 hour is adequate at this altitude.
  12. Once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
  13. Divide the dough into two equal rounds and place in two lightly oiled pans.
  14. I used 2 round cake pans.
  15. Preheat your oven to 375F.
  16. Set the pans covered with the damp cloth in a warm place for about 20 minutes.
  17. Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
  18. The above step is optional, but makes for a nice finish on the loaves.
  19. Bake for 30-40 minutes.
  20. For a crispy crust toss 1/2 cup water on the bottom coils of the oven.
  21. Cool on wire racks and serve with vegan margarine.
  22. Bon Appetit.

flour, whole wheat bread flour, rye flour, salt, yeast, olive oil, water, margarine, caraway

Taken from www.food.com/recipe/chef-joeys-organic-multi-grain-bread-239718 (may not work)

Another recipe

Switch theme