6 cups fresh-ground whole wheat flour
1 cup raw milk or water
3 cups water
3 tsp instant yeast
Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.
1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1 tbsp sea salt
5-6 cups fresh-ground whole wheat flour
1 tbsp water
In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
This recipe will be in my second book.
And yet another good way to use all that wheat you have in your food storage!!