Making bread! I had almost forgotten how much work kneading bread is. It's nothing like delicate pastries or pie crust where the less you mess with them the better. Bread is kind of the opposite, the more you work it down and get the air out the better your result. I have to say, if you've never made homemade bread, it is a pretty satisfying, plus the varieties and creations are endless.
From this one dough, I was able to make three loaves, one sweet, one healthy and one savory.
First things first, you're going to have to make the bread base. I basically followed this recipe, and then got creative all on my own.
Here's what you'll need:
- 5 cups of bread flour
- 1/2 cup of spelt flour
- 1/2 cup of whole wheat flour - I found bulk versions of Bob's Red Mill at my grocery store.
- 2 - 1/3 cups of honey - 1 for now and one for later - I used raw honey (obsessed)
- 3 cups of warm water - 110° F
- 3 tablespoons of melted butter - I used raw butter (also obsessed)
- 1 tablespoon salt - I used sea salt
- 2 packets of active dry yeast - which converts to 4 1/2 teaspoons
- Mix warm water, 1/3 cup of honey and active dry yeast into a large bowl.
- Add in just your bread flour and mix thoroughly. Set aside to rise until it looks like the picture above. It should get pretty bubbly after about 30 minutes.
- Mix in melted butter, the rest of the honey, salt and approximately half of the spelt and wheat flour. Use the rest of the flour for the cutting board to knead the bread.
- You'll want to knead the bread to approximately half of its size like the picture below.
- Knead the bread, it's ok if you have flour left over on your board or you can add more as needed to make it feel like dough. Just be careful not too add too much flour, the texture should be a bit stretchy.
- Once the dough is kneaded place inside a greased bowl with a damp towel on top for approximately 1 1/2 hours in a warm spot in your kitchen.
- It'll double in size, so make sure you have a big enough bowl.
- You can seperate your bread into thirds now. For mine I waited until it was risen.
You can bake this bread alone for 25 minutes at 350° or follow one of these recipes.
I made three distinct breads with mine. Once your dough is done the rest is as easy as folding a few ingredients in and making an egg wash.
The first bread is my savory bread. I made a oven-dried tomato and basil bread with my recently dried tomatoes, I made them myself, thank you very much.
Here's what I added inside:
- 1/2 cup of oven-dried tomatoes
- 10 basil leaves
- 10 cilantro leaves
- 2 tablespoons of grapeseed oil
- pinch of salt & pepper
For the egg wash:
- 1 egg
- 1 teaspoon of salt
- Pre-heat over to 350°
- Take one third of your dough and roll out flat.
- Blend, salt, pepper, cilantro, grapeseed oil. basil and tomatoes into a coarse paste in the blender.
- Spread paste along the inside of the bread and gently fold in all four sides and shape into a circle.
- To make your egg wash all you need to do is blend your egg and teaspoon of salt. Spread about 1/2 of the egg wash before placing in the over.
- Place your bread in the oven for 10 minutes and add the remaining egg wash and bake for the remaining 15 minutes. This bread should bake for a total of 25 minutes.
This is my healthy bread. When these ingredients were dry it seemed like there was a lot of flax and chia, but once it baked up it was perfect. This bread was the first one to get eaten up, even though I made it as the healthy one! It's just the most versatile of the bunch.
Here's what I added:
For the egg wash:
- 1 egg
- 1 teaspoon of nutritional yeast
- 1 tablespoon of sunflower seeds
- Pre-head oven to 350°
- Take your third of the dough and fold in flax and chia seeds until completely mixed.
- Mold the dough into a round ball or place inside a bread pan. If you're using a bread pan make sure to lightly grease it.
- Mix up your egg, nutritional yeast, and sunflower seeds and place half of the egg wash on now, bake for 10 minutes.
- Then add the other half of the egg wash and bake for an additional 15 minutes.
- Bake the bread for a total of 25 minutes.
This is mine topped with Cocoa Flax Cashew Butter.
This one was probably the most fun to make, but also the most anxiety inducing, because I was really taking a risk using ALL this syrup in there. I really love the way it came out. I like to think of it as a breakfast bread, because it's like the jam is already added.
Here's what I added:
- Pre-heat oven to 350°
- In a saucepan mix blueberries, rose water and lavender on medium heat making sure not to boil them.
- Allow the sauce to marinate for 5-10 minutes while mashing up the blueberries with a fork.
- Set the syrup aside to cool and line a bread tin with a small amount of butter or oil.
- Split your dough in half and spread one half on the bottom of your pan, add syrup and top with the other half of the dough.
- Don't worry too much about what the top of your bread looks like because you'll be serving it upside down like pineapple upside down cake.
- Bake this version for 35 minutes and serve upside down.
I sprinkled a little extra lavender between the layers of bread.
As you can see here, I thought for a second about being conservative with my syrup and soon changed my mind and...
just dumped the whole mix in!
I was really relieved to see this bread turn out so pretty, unique and tasty.