Saturday, February 18, 2012
- 2 3/4 cups whole wheat flour
- 3/4 cup buckwheat flour
- 3/4 cup cold water
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
This made enough for three meals for our family of five. I used the pasta to make pizzocheri. I will post that recipe soon.
- 2 (.25 ounce) packages active dry yeast
- 2 cups warm water (110 degrees F to 115 degrees F)
- 1/4 cup sugar
- 1 tablespoon salt
- 9 Tbsp ground flax seed
- 3 Tbsp water
- 1/4 cup coconut oil
- 7 cups whole wheat flour
- Sesame seeds
- Dissolve yeast in the 2 cups hot water. Add sugar, salt, flax, water, oil and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough (I usually need the whole 7 cups). On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Sprinkle with sesame seeds. Bake at 375 degrees F for 25-30 minutes.
- Note: I also add freshly ground rosemary. I make two or more loaves at a time, then I wrap in foil and freeze them all.