Re: Researchers praise fasting: the value of a few days

Hi LivingBlessed,
I've been making this bread for so long that I can't remember each step as I just make it automatically.

This is it...............
2 cups cooked whole grains
2 cups distilled water
1/4 cup cold-pressed vegetable oil
1 tablespoon Sea Salt
1 tablespoon dry yeast
1 cup wholewheat flour (more or less)

Blend the grains and water in a blender or food processor until creamy, then I pour this into a large mixing bowl.
Then mix in the oil, sea-salt, and yeast.
Then add enough wholewheat flour to make the mixture look like thick cooked cereal.
Cover the bowl with a damp towel and leave for 12-24 hours at room temperature.
Once the dough is fermented, it can be refrigerated for up to a week before using to make bread.

To make the dough.................
1/4 cup sweetener (raw organic honey.
2 cups whole wheat flour.
3-4 cups of whole wheat flour.

After the 12-24 hours, add the raw honey to starter dough and stir.
Add whole wheat flour, stirring it in.
Knead it by hand in the bowl and continue to add flour. When the dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky.
Wash and dry mixing bowl and oil it.
Place dough in the bowl, cover, and let it rise in a warm place 1 1/2 to 2 hours.

To bake the bread
1 teaspoon water
1 teaspoon raw organic honey
1 teaspoon cold-pressed vegetable oil
1/4 teaspoon Sea Salt

Mix water, honey, oil, and salt in a small cup or bowl and coat the top of each loaf with this mixture.
Cover and let rise in pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it’s ready to bake. Preheat oven to 350 F. Bake 45-50 minutes. Bread should come out of pans after 5 minutes of cooling down.
Let it cool for 30 minutes before slicing & eating (not easy waiting that long though)!!!!

Regards

Chrisb1.


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