Resurgent Grains

So light and fluffy - a perfect sandwich bread.

2 cups very warm water
¼ cup sugar
1 ½ tsp. yeast 
1 ½ tsp. salt
¼ cup oil
5-6 cups flour – we used a mixture of ½ bread flour and ½ Lentz Organic Einkorn Flour
Add sugar to water. Dissolve.
Add yeast and stir gently. Proof for approximately 5 minutes or until foamy.
Add oil and stir, then add ½ of the flour, salt and stir. Continue to add flour until you have a smooth, non-sticky dough.
Turn out onto floured surface and knead until elastic, approximately 5-6 minutes. Place dough in greased bowl. Cover with a warm wet cloth and proof for 1 hour until doubled in size.
Turn out onto floured surface and knead. Divide into 2 sections. Flatten ball into thick slab, roll up like a log, tuck in ends and place into a greased loaf pan, or shape into a round loaf and fit into a cake pan. Cover with a moist towel. Let rise 45 minutes.
Bake in a 350° oven for 30 minutes.
Remove from pan quickly or loaf with become soggy.



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