- 2c unbleached flour
- ⅓c each:
- corn flour
- hazelnut flour
- ground chia and flax
- ¼t instant yeast
- 1t salt
Whisk the dry ingredients together in a large glass bowl, then combine the first two ingredients in a small glass bowl:
- 1c fresh cold water
- 1t organic honey or Maple syrup
Stir half the water, then microwave 15 seconds to dissolve the sweetener, then add the other half cup of water and:
- 1 lg. egg - omit to keep this Vegan
- additional water to total 12oz. total liquid in the bowl
Whisk everything together well. Wash you hands, then test the temperature with your finger. It should feel warmer than body temperature, ideally about 110°. If not, microwave again another 10 seconds and repeat if needed to get this mixture warm. Pour this into the flour bowl, mix with a heavy wooden spoon until it's blended and sticky. Cover with plastic wrap and leave it 12-18 hours on the counter at room temperature. I let mine rise 15 hours. It will have almost doubled in volume, and be bubbly as shown in the next photo below. . .
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mix the following, in a tiny container: 1t total, of your favorite herbs that pair well with the grain-flavors in the bread, 1t EVOO and 1t water, or 2t water. I used ½t each of a dried roasted garlic-herb blend, and one with black pepper and dried bell pepper. Set this aside.
This healthied-up version turned out so well!! I can't wait to try changing this in other directions. Lighter nutritious additions to keep it fluffier and whiter, possibly a focaccia with more garlic, Italian seasonings and sun-dried tomatoes and parmesan cheese. Maybe a breakfast version with grated orange peel, pumpkin pie spice, brown sugar, chopped pecans and coarse sugar on the top before baking, all with or without the egg. . .SO many options!
Be Creative! — Happy Cooking! . . .Lin
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