This is my first try, with this recipe, slightly altered to 'clean' it up a little, since I can't use refined flour and stay within my eat clean parameters. Unbeknownst to me, this bread isn't mean for last minute impulsive people, which is why I cooked four recipes yesterday... after I discovered that I had to let my bread 'starter' sit for 24 hours after starting the recipe.
It might do me good at some point in my life to start making plans rather than just flying by the seat of my pants. Lol. Yeah, that's going to happen. And with frequency, too. I will also be learning to fly in the near future. You know, with my invisible wings. Not really, don't worry, that was just my sarcasm. Perhaps another personality trait I shouldn't exercise quite so much.
So, The day BEFORE you want bread, make your "sponge" or starter.
First, mix these:
1/4 teaspoon active dry yeast
4 tablespoons warm water
Let that sit for about 5 minutes. Then ADD:
2/3 cup warm water
2 cup Unbleached flour
Cover with Saran Wrap (Or a leftover plastic produce bag if you're out of plastic wrap) and let sit for 24 hours or so.
Source: This recipe originated in Gourmet Magazine
- Sponge/Starter from above
- 1 teaspoon active dry yeast
- 4 tablespoons warm water
- 2 tsp Ideal Xylitol
- 1 1/3 cup warm water
- 4 tablespoons melted coconut oil
- 3 cups Whole Wheat Flour
- 1 cup Unbleached flour
- 3 teaspoons salt
- Wholewheat flour for dusting
Mix the ingredients together, then place on the table for kneading. Knead for at least 5 minutes (OR go read the directions for the original recipe, because I just did this like my normal kneading bread recipes)