Whole Wheat bread
Creating bread from whole wheat, eliminating oxidised flour and yeast, creates a bread as close to the original grain as possible. Everyone enjoys this unusual bread. However many of us continue to experiment to find the best method, so this page may change as things get better.
Right now this is my favourite. You need a powerful blender.
4 day, 12 minute wheat and rye bread
Day 1. 1 minute
Soak in water in one container
And in a second container
Day 2. 1 minute
Rinse the grains and leave drained, allowing them to sprout.
Day 3. 6 minutes
Blend the sprouting wheat for 2 - 3 minutes, folding in the mix if required.
Adding
In a bowl mix for 30 seconds.
Day 4. 4 minutes
Gently knead the dough, using a knife or spatula and place in a warm spot for an hour.
Preheat the oven and a 20cm earthen ware bread balking pot, or a 24cm heavy lidded pot, to 250°.
Spill the proven dough into the preheated pot, gently shaking it to make it settle into place.
Cover pot and cook for 35 minutes
Remove lid and cook for a further about 25 - 30 minutes. Go for a deep chestnut colour, not burned.
Remove bread from pot and place on a rack to cool for at least an hour.
Right now this is my favourite. You need a powerful blender.
4 day, 12 minute wheat and rye bread
Day 1. 1 minute
Soak in water in one container
- 2 cups Whole wheat
And in a second container
- ½ cup Oats
- ½ cup Linseed (Flax seed)
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
Day 2. 1 minute
Rinse the grains and leave drained, allowing them to sprout.
Day 3. 6 minutes
Blend the sprouting wheat for 2 - 3 minutes, folding in the mix if required.
Adding
- Just enough water to allow the blender to successfully work.
- 1 tsp Aromatic mix
- 1 tsp Salt
- 1 tsp molasses
- 1 tsp Marmite
In a bowl mix for 30 seconds.
- The blended mix
- The soaked seed mix
- ½ cup Sesame seeds
- ½ cup white flour
- Sufficient Rye Flour to make the dough firm, but still wet and sticky (1 cup)
Day 4. 4 minutes
Gently knead the dough, using a knife or spatula and place in a warm spot for an hour.
Preheat the oven and a 20cm earthen ware bread balking pot, or a 24cm heavy lidded pot, to 250°.
Spill the proven dough into the preheated pot, gently shaking it to make it settle into place.
Cover pot and cook for 35 minutes
Remove lid and cook for a further about 25 - 30 minutes. Go for a deep chestnut colour, not burned.
Remove bread from pot and place on a rack to cool for at least an hour.
