Bread

Whole Wheat Breadv

3 1/2 cups warm water

1/3 cup honey or succinate

3 tsp. Dry yeast

7 cups whole-wheat flour or whole-wheat pastry flour

2 Tbs. Salt

1/3 cup liquefied coconut oil

2 1/2 cups unbleached white or whole-wheat pastry flour

In a large bowl, mix water, honey, and yeast. Watch yeast grow for a few minutes. Add wheat flour and stir 100 times. Let dough rise for 15-60 minutes. Batter will be spongy. Rising and stirring in this way allows the gluten to form, adds elasticity, and makes kneading easier. Fold in salt, oil and additional flour. Cover with damp dishtowel and let dough rise on countertop. Dough may also be placed in refrigerator overnight and then warmed over water the next morning. Form into fist-sized shapes and bake on parchment paper at 350 for 21 minutes. Best served with honey butter.

Gluten Free Bread

2 1/2c warm water (105-110)

2 1/4t rapid rise yeast (1pkg)

1 tsp maple syrup or honey

2T olive oil

1/3c ground chia seeds (can use coffee grinder)

1/3c psyllium husks

3/4c teff flour

3/4c sorghum flour

1/2c sweet rice flour

1c tapioca flour

2tsp salt

In a bowl, combine water and syrup. Sprinkle yeast over top. Let sit until you begin to see bubbles, about 10 minutes. Add oil and blend.

In another bowl combine all dry ingredients and set aside.

Combine chia and psyllium and add to water/yeast mixture. Mix with a whisk FAST and pour into flour mixture. Mix with a whisk for a few seconds and then with your hands. Knead in the bowl for a few minutes. Cover and let stand in a warm place for a couple of hours.

You can now remove it from the bowl and let the children knead it with a bit of rice (or other flour) under it. *If you want to skip this extra kneading it will still work.

Shape into a loaf or rolls, or make it very flat for a pizza, let it sit for 1 hour for a second rise then bake at 350 until it sounds hollow when tapped on top for a loaf and rolls or for about 15-20 minutes for pizza.