Bread Maker's Bread
We love baking good bread. The kind that lingers on your tastebuds long after eating; and brings out the best in all the foods you serve it with; the kind that makes your friends ask “…where did you get this?”
Ingredients
- wholemeal bread flour · 1/2 pound
- white bread flour · 1/2 pound
- multigrain bread flour · 1 pound
- LSA mix · 2 ounces
- Pepitas (pumpkin seeds) · 1 ounce
- Herbie's Bread Maker’s Seed Mix · 1 package
- dry yeast · 2 teaspoons
- warm water · 20 fluid ounces
- salt · 1 teaspoon
- extra flour for dusting work surface · 1 cup
Instructions
Flour, water, salt and yeast meet time, fun, and love. Any grocery store or restaurant chain can get bread off a truck — that stuff is usually engineered to be fast, cheap, and easy to make. We’re not interested in that. Our bread gets the time it needs to coax the flavor out of quality ingredients, and is baked boldly with love. Go ahead - make bread the way it’s meant to be - try it out.
Dissolve salt in warm water.
Mix all dry ingredients on a clean workbench, make a well in the middle. Pour water into well, bringing dry ingredients in until all is mixed.
Knead 10-12 mins until smooth and pliable. Place in a large bowl, cover loosely with oiled clingwrap, leave in a draught-free place until doubled in size.
Knead and cut into 2 loaves. Rise for 45-60 minutes, bake in hot oven 450F for 10 minutes, then reduce to 400 F and cook another 25 minutes. Cool before storing.
NOTE: LSA stands for a blend of ground linseeds (flax seeds), sunflower seeds, and almonds. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E.
LSA Recipe
Make your own LSA to ensure maximum freshness and quality, and store in a sealed container in the fridge.
*1 1/2 cups raw flax seeds
- 1 cup raw sunflower seeds
- 1/2 cup raw almonds
Grind the flax seeds in a spice grinder until the texture of a fine meal. Throw the sunflower seeds and almonds into a food processor fitted with the s blade and pulse until the consistency of a fine meal. Add in the flax meal, and pulse again until evenly combined. Transfer to a sealed glass container, and store in the fridge for up to 3 months.
