There is something deeply gratifying in wholesome bread baking. Admittedly, this is an art to be mastered, but each step towards the goal is intricately linked with nutritional wholesome wellbeing.
I am not talking about the average bread found in the corner store. In fact this does not even qualify as bread in my (german) book.
I am talking about a deep research into ancient cultures and traditions.
First we start out with the grains: whole wheat, full corn, organic and untampered with.
than we might add organic nuts, sunflower seeds and spices such as anise, caraway or coriander.
In this recipe I used Spelt and Rye Berries, but there is a great variety out there like Kamut, Buckwheat or the almighty Einkorn, I will post follow up recipes soon.
Now we need to freshly grind our selected grains in a mill. While there are many stainless steel varieties out there, or adapters to our kitchen-aid might work, I truly believe in stone ground flour and proudly call a Hawo Mill my own.
When grinding whole wheat berries, we are grinding the bran and germ into our flour. Because the germ has oil in it, the flour can turn rancid rapidly, so it’s removed in commercial flour. But most of the fiber, vitamins, minerals, and antioxidants are in the bran and germ and that is what we want in our bread to be wholesome. Here I use different grind levels to achieve a mix in consistency.
than I chop my selection of nuts, seeds and fruits. Sunflower seeds I usually use whole.
Here I added soaked apricots, hazelnuts and pecans.
now we add the flour, nuts and spices with sourdough and baking yeast into the mixing bowl. I decided on sea salt only because of the fruity, nutty complexion I want to achieve this time with this recipe, but the possibilities are abundant, so be creative and use your taste buds senses. All that will add to the spiritual component of your bread baking experience.
now we fill the flowered bread forms and coat the top as well with fresh flour.
and up in the oven to rise just with the oven light on.
Once our dough has risen above the top ( usually takes 1-2h) we can start baking for the first 1o minutes at 425 F, than lower the temperature to 400F for the remaining 30-40 minutes.
The dough will deflate again slightly during baking, that is normal. After 30 min. use a stick thermometer to check if the bread is throughly baked, than take it out and let cool on the counter for a few hours. The wait is the hardest part, that is why I like to bake late at night. The sweet, sour smell in the air is so delightful and guarentees a restful sleep. Waking up to the prospect of this sheer delight, will set the tone for a gratifying day walked in wholeness.
Namaste and Enjoy ❤