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Chef Joey's Organic Multi-Grain Bread




Source of Recipe


Unknown


List of Ingredients




Chef Joey's Organic Multi-Grain Bread


* 2 cups spelt flour
* 1 cup whole wheat bread flour
* 1 cup rye flour
* 1 1/2 teaspoons sea salt
* 2 1/4 teaspoons yeast (I used Red Star)
* 2 tablespoons olive oil
* 1 3/4 cups water (105-110'F)
* 2 tablespoons vegan margarine (melted)
* caraway seed (to sprinkle on top)

Recipe



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1. 1 In a big bowl mix together the flours, sea salt and yeast.

2. 2 I used a whisk to incorporate the dry ingredients together.

3. 3 Make a well in the flour mixture and pour the water and oil into the well.

4. 4 Using a wooden bread spoon mix the dry and wet ingredients together. This will be a bit sticky.

5. 5 Flour your counter surface now, don't wait until your hands are sticky with dough.

6. 6 With well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.

7. 7 When the dough has an elastic consistency its ready to rise.

8. 8 Prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.

9. 9 Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.

10. 10 I live at 5,000 feet, so usually 1 hour is adequate at this altitude.

11. 11 Once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.

12. 12 Divide the dough into two equal rounds and place in two lightly oiled pans. I used 2 round cake pans.

13. 13 Preheat your oven to 375°F.

14. 14 Set the pans covered with the damp cloth in a warm place for about 20 minutes.

15. 15 Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.

16. 16 The above step is optional, but makes for a nice finish on the loaves.

17. 17 Bake for 30-40 minutes.

18. 18 For a crispy crust toss 1/2 cup water on the bottom coils of the oven.

19. 19 Cool on wire racks and serve with vegan margarine