This is a nice change for sandwiches, & very tasty toasted!

Herb Bread
4 cups lukewarm water
2 T yeast
¼ cup honey
¼ cup granular lecithin
6T xv olive oil
4 tsp whole salt
11-12 cups spelt flour (approx 3#)
4 tsp garlic powder
1 tsp rosemary
1 T fresh parsley, chopped fine
¾ tsp oregano
1½ tsp thyme
1½ tsp basil
1 large clove garlic, minced
Oven temp: 375 degrees. In a large bowl, mix together the water, yeast & honey. Then stir in the lecithin, oil, salt, & enough flour to make a thick mud. Stir 100 times slowly. (In the same direction.) Let it sit for 20 minutes. Mix in all the herbs, then enough flour to form a ball. Pour onto a floured surface & knead 8-10 minutes until bounces back when dough is depressed with fingers. Cover with a warm damp towel for 30-40 minutes until almost doubled in size. Divide into 4 loaves, gently knead each 10-12 times, & place on oiled baking stone, seams pinched, smooth side down. Cover with a warm, damp towel for 5-10 minutes until loaves have risen about 25%. Bake: 375 for 30-35 minutes until bottom of loaf is lower pitched than the outside edge. Cool completely on cooling rack.
Option: Leave dried & fresh garlic & parsley the same, but replace dried herbs with ½ cup packed fresh herbs. (Basic rule of thumb; 1tsp dry=1T fresh.)
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