Healthified Crusty Bread
1 1/2 T yeast
1 1/2 T salt
3 C. Bread flour (I used all purpose flour)
2 1/2 C. Whole wheat flour
1/2 C. Whole wheat pastry flour
1/2 C. cornmeal
1/2 C. Whole wheat gluten
6 T. Flax seed
Original directions found here.
Friday, October 30, 2009
take two
Healthified Crusty Bread
1 1/2 T yeast
1 1/2 T salt
3 C. Bread flour (I used all purpose flour)
2 1/2 C. Whole wheat flour
1/2 C. Whole wheat pastry flour
1/2 C. cornmeal
1/2 C. Whole wheat gluten
6 T. Flax seed
Original directions found here.
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5 comments:
Sarah, I can't wait to try making this bread! I'm just wondering about all the salt though. 1 1/2 T seems like a LOT of salt for 6 or 7 cups of flour. Do you like your bread really salty, or does it just "work" in this recipe for some reason?
Hi Mark...I'm really not too experienced in breadbaking, so I didn't think much of the 1 1/2 T of salt! It makes 2-3 loaves, if that eases your mind...it definitely works in this recipe though. If you try it with less be sure to let me know how it turns out!
I ended up making the No-knead crusty bread that raises for 18 hours. I just couldn't resist... but as soon as I get more flour I'm going to try your healthified crusty bread. I used up all my flour making the apple cinnamon bread for tomorrow mornings breakfast.
Oh my goodness...how was it? I've been wanting to try that recipe, but haven't gotten around to it yet(too impatient to let it sit for so long...)
How'd you like the apple cinnamon bread?!? :)
Sarah,
The no-knead bread was really good; quite easy actually, don't let the long raising scare you. My only issue was the dough stuck to the cotton cloth during the second raising. I liked the apple-cinamon, even with only half the sugar.
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