3 c Flour (mix white,
-wholewheat, oat, etc.)
2 tb Wheat gluten (optional)
1 tb Malt (optional)
1 ts Salt
1 tb Honey
1 tb Molasses
1/2 c Water
1 tb Oil
2 ts Yeast
1/2 c Warm water
1 ts Honey
Dissolve yeast in warm water with 1 tsp honey. Set aside and let rise 5
minutes. Mix together dry ingredients. Stir in yeast mixture. Add honey,
molasses, oil, and as much of the 1/2 C water as needed to make a moist but
not sticky dough. When dough is ready to knead, place a large jar of water
and a microwave-safe baking dish (i.e. bowl, caserole, ceramic or clay pot,
corningware, etc.) in the microwave and heat on high for 5 minutes. Knead
dough while water is heating. When water is hot, place dough in the baking
dish which is still in the microwave and heat on high for 1 minute. Set
timer and allow dough to rise for 20 minutes. When dough has sufficiently
risen, bake on high for 5-7 minutes, depending on thickness of loaf. Bread
is done when the crust springs back when pressed.
Yields
1 Servings