Monday, October 28, 2013

Herb Bread

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

vegan, healthy, bread

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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