This is a delicious, savory, yet simple yeast bread that requires minimal kneading. I don’t have much bread baking experience. I’ve had varying degrees of success with pizza crust. It took a few loaves to get this right. The first one didn’t rise as well as it should have, the second overflowed and got stuck in the pan, so I split the third version into two loaves, which were a little dry because they didn’t need to cook as long as a single, larger loaf. From failure comes learning. Here is the process that ended up working well. Makes two medium sized loaves.
2 cups water (110° F)
2 teaspoons maple syrup
1 packet of active dry yeast
4 cups whole wheat flour
1/2 teaspoon sea salt
2 tablespoons dill weed
2 tablespoons dried onion flakes
1/2 teaspoon onion powder
Turn on the oven to the lowest setting possible to get it slightly warm.
In a glass measuring cup heat 2 cups of water and 2 teaspoons of maple syrup to 110° F. I like to get the water a few degrees hotter, add the maple syrup, and stick a thermometer in the glass measuring cup. Then I wait a few minutes until it comes down to 110° F. At this point add the yeast packet to the warm water/syrup and stir a couple of times. Let it sit for about five minutes. It should get frothy on the top within that time.
While the yeast is bubbling up, whisk together the flour, salt, dill weed, onion powder, and onion flakes in a large mixing bowl. Stir in frothy yeast mixture, then knead it just long enough to incorporate the liquid and form a smooth, springy ball. I then roll it into kind of a log shape, and break it into two even pieces. Gently press each half into nonstick pans, I just ordered some new silicone bread pans with reinforced sides, which are fabulous. It just falls right out when done!
Turn off the oven and leave the door open while you are covering the bread. Use some plastic wrap and loosely cover each loaf. Place in the slightly warmed oven, close the door, and allow the dough to rise for 30 minutes or until it doubles in size. Remove from the oven and let the dough continue rising while you preheat the oven to 400° F. Take off the plastic and bake for 30 minutes. After removing from the oven, cool in pans for ONLY five minutes, then turn out onto a rack and let cool. (Or cut a slice and eat some hot!)
Goes great paired with some Smokey, Sliceable (Vegan) Cheddar.
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Plantfood Life 