Whole Wheat Bread
In a bowl, add all the ingredients, except water and mix well to a crumbly texture. Add water a little at a time and make a soft dough without lumps. Knead this dough for 5 minutes. Cover and keep aside for 30 minutes for the first rising, until it doubles in size. (If this doesn’t happen, that means the yeast has expired and you need to restart with a fresh batch of yeast)
Knead the dough lightly and give it whatever shape you desire- pizza base, bread sticks, sandwich loaf, baguette, pita pockets, pav, dinner rolls etc. Place them on a baking tray lined with parchment paper. Cover and keep for a second rising for 15-20 minutes.
Preheat oven to 180 °C for 10-15 minutes. Bake the bread for 25-40 minutes, depending on the shape that you have made. (Breadsticks will take less time, while sandwich loaf will take more time). Insert a knife to test if the bread is baked or knock on it. If it sounds hollow, it’s done. Remove onto a wire rack to cool completely, before slicing or cutting. Serve.
Serves 4
- Breads
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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