5 1/2 cups warm water1/4 cup honey
1/2 cup canola oil
1 T sea salt
1/4 tsp ascorbic acid (citric acid--you can buy it at 'Kitchen Kneads' on Redwood Rd.)
3 T yeast
Combine above ingredients and let stand until yeast is dissolved and starting to rise.
Add 11-12 cups whole-grain flour of your choice.
Knead for 10 minutes
Shape into loaves or buns and place into pans--let rise until double in size.
Bake at 325 for 30-35 minutes until golden on top.
Remove from oven and turn onto cooling racks immediately.
Makes 4 loaves.
My variations:
I like to divide the ingredients equally into two separate bowls and knead different ingredients into the separate flours. Some I've tried and loved:
raisins with pumpkin pie spice (brushed with olive oil/cinnamon/sugar)
dried oregano, garlic salt, cracked pepper (would also make excellent dinner rolls) (brushed with olive oil, cracked pepper, garlic salt)
coconut, pistaccio, honey-roasted sunflower seeds (pulsed in food processor) with either dried blueberries or cranberries and fresh orange zest. (Gotta love that bulk section at Winco!)
After the breads cool, I slice them all, place the loaves in bread bags and freeze two so they stay fresh for later in the week...
I love this recipe because I only use my hands:) I feel like a pioneer, and my boys like to beat the heck out of the dough (and get flour all over my kitchen:)
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