Saturday, February 18, 2012


  • 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.    

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