It’s a beautiful hard crust hearty rustic bread that can be shaped into an oval loaf or into a log or cylinder shape which makes nice slices for sammies!
stir together in bowl or pot and cover with a lid:
2 1/2c warm water
1 T yeast
1 tsp brown sugar
when the yeast water becomes foamy add:
¼ c grapeseed oil (or if you use a thicker oil like avocado use 1/3c)
2 T coconut sugar
2 tsp sea salt
1 T black strap molasses
mix together in a large bowl:
1 T flax seed
2 T raw sunflower seed
½ c flaked whole grain (any kind, sometimes I use rye, or oats)
7-8 ½ c flour-some grains like rye or spelt make a very stiff flour, so you may use less.
(add flour ½ c at a time! Or you will not be able to stir it..trust me! I tried! I use a mix of home milled whole grain flour: oat, rye, buckwheat & spelt. Use 1/2c less water when using commercial flour)
¼ c psyllium husk
mix wet into dry ingredients
add flour ½ c at a time, at first stirring with a wooden spoon until it becomes too stiff, then switch to kneading with your hands in a large bowl or on a floured board.
If you find it too hard to knead the entire amount, split the dough into two at the point when you start kneading.
Knead about 15 minutes,
Then cover with a wet towel and let rise about 2 hours.
A little trick I read about that works very well that cuts the rising time in half is:
boil a saucepan of water (about a litre) and place it on the bottom oven rack, place the covered dough in a bowl with a wet towel on the middle rack. Close the oven door (the oven is OFF) and let the dough rise. You may replace the water with more boiling water ½ way through the process.
Once your dough has risen (home milled/ whole grain bread may not rise much).
You can form it into a log or oval, pending what shape you want.
I find a log/cylinder shape is convenient to slice for sammies, though an oval looks very nice.
Lightly grease your baking dish, (enameled casserole dishes make a lovely rustic crust!), dab a little oil on top if you like a crunchier crust, score the top if you like (makes it look pretty).
Place 1 c water in a baking dish on the bottom oven rack.
Bake 400f 50 minutes
To test for doneness, tap on the crust and it should feel hollow.
Cool on cooling rack to store or eat while warm!!
I like to slice mine when cooled, then place the slices on wire racks so they are not stacked touching together, and freeze. Once frozen I store the slices in an air tight container and keep in the freezer taking out slices when I need them.
This rustic bread makes superb toast!