Sponge Method
4 1/4 cups whole wheat flour
2 cups warm water (115* F)
1 active dry yeast
1 tablespoon sweetener (honey, maple syrup, brown sugar, coconut sugar etc.)
1 teaspoon salt
1/8 cup EVO oil
Pour the lukewarm water in a bowl and add the yeast. Then add the sweetener and mix. Add 2 1/2 cups flour and mix together. Set aside to sponge up for about 30 minutes.
Add the olive oil, salt, and the remaining 2 cups of flour a little at a time. Mix well until dough comes off the side of the bowl and forms into a ball. Transfer to a floured clean surface and knead for about 8 to 10 minutes until smooth. Then put in an oiled bowl to rise for about 1 hour.
Punch in the center of the dough to remove gas and flatten with your hands. Let sit for a few minutes. Knead dough a little and form into a ball. Press on the sides to make an oval shape dough and crimp edges on the opposite side to seal any opening that might open when baking.
4 1/4 cups whole wheat flour
2 cups warm water (115* F)
1 active dry yeast
1 tablespoon sweetener (honey, maple syrup, brown sugar, coconut sugar etc.)
1 teaspoon salt
1/8 cup EVO oil
Pour the lukewarm water in a bowl and add the yeast. Then add the sweetener and mix. Add 2 1/2 cups flour and mix together. Set aside to sponge up for about 30 minutes.
Add the olive oil, salt, and the remaining 2 cups of flour a little at a time. Mix well until dough comes off the side of the bowl and forms into a ball. Transfer to a floured clean surface and knead for about 8 to 10 minutes until smooth. Then put in an oiled bowl to rise for about 1 hour.
Punch in the center of the dough to remove gas and flatten with your hands. Let sit for a few minutes. Knead dough a little and form into a ball. Press on the sides to make an oval shape dough and crimp edges on the opposite side to seal any opening that might open when baking.
Put in a 1 pound bread pan and bake at 350* F for 30 minutes or until golden brown. Let cool before slicing.
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