Adapted from Sue Becker’s recipe from her Home Ground Flour book, here’s the bread recipe I use every time without fail.
1.5 cups of hot water / approximately 130ºF
1/3 cup of olive oil
1/3 cup of liquid honey
2 tsp of Himalayan/Redmond’s/table salt
1 tablespoon of lecithin (optional)
4 – 4.5 cups or 576g of hard wheat
For a soft sandwich-like bread, I use 224g of hard red, 224g of hard white, and 128g of spelt
or
For a denser but still soft bread, you would use 288g of hard red and 288g of hard white
1 tablespoon quick rising yeast
- In your mixing bowl, combine hot water, honey, salt and lecithin, if using.
- Add 2 cups of flour and mix until batter forms.
- Sprinkle in the 1 tablespoon of yeast.
- Knead dough until smooth and elastic, about 5 to 6 minutes.
- Let rise in warm place until dough had doubled in size, approximately 1 hour.
- Divide dough and shape, place in 1lb loaf plans and let rise again in a warm place until dough is about 1/2 to 1 inch past the height of the pan, approximately 30 to 45 minutes.
- Preheat oven to 350ºF.
- Bake loaves in oven for 25-30 minutes until center of loaf registers at least 190ºF.
- If baking the entire batch of dough in a 2lb loaf, the cooking time will vary from 35-40 minutes
Here’s a quick reference chart of this recipe and it’s ingredients.
