Today we have a lot of reasons not to make our own bread.  Time is usually the main reason people give for not making their own bread. 

I tried to jot down a few of the ingredients in a loaf of whole wheat bread at the store:

Whole Wheat Flour, Water, Wheat Gluten, High Frustose Corn Syrup, Honey, Molasses, Yeast, Calcium Sulfate, Sodium Stearoyl Lactylate, Ethoxylated Mono and Diglycerides, Calcium Dioxide,…

woah woah too much stuff.

As we know if a product has things in it that I can’t pronounce usually I don’t eat it.  Eli and I have been spending about 4.00 a loaf on organic artisan bread from the local market.  I decided to try to make my own.  This is what I came up with.

Ingredients

6 cups of flour

3 cups of lukewarm water

1 ½ tbsp. of coarse salt

1 ½ tbsp. of granulated yeast

2 tbsp. of finely chopped rosemary (optional)

2 tbsp. of corn meal (cover the cooking pan with)

Process

In an extra large bowl combine all the dry ingredients EXCEPT the corn meal.  The corn meal is used to coat the baking pan so that the bread doesn't stick.

Using a sharp knife carefully chop the rosemary.

Add the chopped Rosemary to the dry ingredients

Add water, I started with 2 ½ and added more as I tested the way the dry ingredients took the water. 

Stir together until combined (No dry flour is seen)

Cover with plastic wrap for 2 – 5 hours (I let mine sit for 2.5 hours with waxed paper over it, this worked fine) The mixture should double in size

Divide the dough in thirds and using more flour in your hands create bread balls (I was able to get four out of my batch)

Place on the corn meal coated baking sheet and let rest for 30 minutes

Use a sharp knife to cut a X pattern in the top of the loaf

Bake in preheated 450 degree oven for 30-35 minutes

Cool on a baking rack

Slice and serve

This bread could be used in the place of the store bought brand in my Grilled Cheese recipe found here, or toasted up with a nice five bean soup.

Namaste & Blessed Be

Sosanna

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