Dr. Padma Garvey
The plant-based Doctor Mom
My best friend, Vicky's mom, baked all their bread. She always said that baking fresh bread was easy.
You get the fluffiest bread using all-purpose flour and bread flour, 1/2 of each. They are both refined however so not whole grain. You can make a 1/2 and 1/2 version using whole wheat flour or whole white wheat flour (so 1/2 whole wheat, 1/2 all-purpose flour). This will be more nutritious but not as fluffy. You can make it completely out of whole white wheat flour which will be the most nutritious. The taste is quite good......even my 17 year old son liked it.
In a small bowl, add two packets of active dry yeast, 1 tblsp of sugar, 1 tablespoon of olive oil, and 1 cup and 1/4 cup of warm water and 2 tbl warm water. Mix and set aside for five minutes.
In a large bowl, mix 5 cups of flour with 1 tsp salt. Mix in yeast mixture and combine thoroughly. You may need to add a little more water in order to get the consistency of tight play doh. Begin kneading the dough for about 15 to 20 minutes. Cover in a bowl and place in a warm area to rise for 90 minutes. Shape into loaf and bake in oven at 350 degrees for about 45 minutes (until crust is golden brown).
Whole grain spelt bread:
In a small bowl, mix one packet of active dry yeast with 2 and 1/2 tablespoons of agave nectar and 1 and 1/4 cup warm water. set aside for 5 minutes
In a separate bowl, combine 3 spelt flour with 1 tsp salt, and two tablespoons of ground flax seeds. Mix thoroughly. Add wet yeast mixture. Combine thoroughly and then knead for 15 to 20 minutes. Cover and let rest in a warm area for about 90 minutes. Shape into loaf and then bake at 350 degrees for about 40 minutes.