Ingredients
The Sponge
- 2 1/2 tablespoons active dry yeast
- 1 cup lukewarm water
- 1 teaspoon molasses
- 2 cups whole grain flour Bluebird Hard Red Flour, Bluebird Hard White Flour or Bluebird Emmer Flour all work well. Add 1/2 cup Bluebird Rye Flour for a stronger flavor.
The Mix
- 1 cup Bluebird Cracked Red Wheat or Bluebird Emmer Farro
- 1 cup boiling water
- 2 teaspoons salt
- 1/4 cup sweet butter
- 1/4 cup molasses
- 1/2 cup brown flax seeds
Instructions
To Make the Sponge
- Dissolve yeast in water, add molasses; let stand 5 minutes. Beat in flour. Cover, and let rise 30-60 min.
For the Mix
- Combine all Mix ingredients. Let stand 30 minutes covered and 30 minutes uncovered. Beat mix into the risen sponge.
To Make the Bread Dough
- Add About 3-4 Cups of additional whole wheat ½ cup at a time to the mix and the sponge, graduating from a wooden spoon to hand mixing, as the dough thickens.
- When all the flour is added, turn out the dough onto a floured surface. Knead 15 minutes, add small amounts of flour if the dough persists in stickiness.
- Return the kneaded dough to an oiled bowl and cover with a towel until its bulk has doubled (about 1 hr.)
- Punch down the risen dough, turn it out onto a floured surface, and knead it again for 10 minutes.
- Form your desired loaves, cover with a towel and let rise until doubled in bulk one more time.
- Preheat oven to 375.
- Brush with melted butter just before, and after, baking.
- Bake 30-40 minutes or until the loaves sound hollow when tapped. If using bread pans, remove the loaves right away so the crust can crispen. Let the loaf cool before diving in!