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I have had TERRIBLE luck trying to make my beautifully sprouted, dried, milled-in-my-own-kitchen flour into a decent loaf of edible, non-flat bread. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> After much trial and error, and reading of various other threads asking similar questions to mine...I hit paydirt today and wanted to share so here goes:<br><br>
1.5 cups water<br>
3T coconut oil<br>
5T honey<br>
4.25 cups sprouted, whole wheat flour (1/2 and 1/2 hard white and hard red)<br>
2 tsp fresh squeezed lemon juice<br>
1 tsp celtic sea salt (fine ground)<br>
3.5 tsp yeast<br>
1T vital wheat gluten<br><br>
My bread machine's whole wheat cycle has 3 rise times and I added 10 minutes to the last rise by pressing (and holding) the pause button down once. I also picked "light" crust.<br><br>
That's it! I got a beautiful loaf, great texture, light and fluffy very similar to store bought (except without all the preservatives!). I'm so proud of myself I could just <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/carrot.gif" style="border:0px solid;" title="carrot">
 

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I want a bread machine <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> Thanks for the recipe, someday maybe I will have one to try it.
 

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Would this recipe work in the oven as well? I don't have a bread machine. Just curious.<br><br>
Also, do you need the honey in there for the yeast? I was thinking about skipping the sugar but not sure if it would turn out...
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>jrose_lee</strong> <a href="/community/forum/post/9093899"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Also, do you need the honey in there for the yeast? I was thinking about skipping the sugar but not sure if it would turn out...</div>
</td>
</tr></table></div>
Not necessarily...<br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">Sugar - Is not necessary to feed the yeast, as the yeast will find sugar within the starch of flour as it starts to break down, especially in the long rises of a traditional loaf. If too much sugar is added the yeast feeds on the easily available food and dies out too quickly. This is why we find with sweet breads the yeast quantity is so much more than other non-sweet bread. Sugar also affects the colour of the crust, making it brown more quickly. Sugar holds moisture, (think of the spoon put back in the sugar bowl), which keeps bread moist longer. One must keep sugar in mind because though it can keep a loaf tender, it will steal water from the gluten giving you less rise if not used with discretion or compensation.</td>
</tr></table></div>
from <a href="http://www.cbc.ca/bcalmanac/recipes.html" target="_blank">http://www.cbc.ca/bcalmanac/recipes.html</a>
 

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PERFECT! It just got done and it turned out so well! And how easy? just throw it all the the bread machine and wait! Mine is borrowed, but I'll keep it as long as I can now. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"> It turned out just like store bought whole wheat bread, only healthier and fresher and not so dry.<br><br>
I followed the recipe closely. The only changes I made were: bottled lemon juice instead of fresh, and I used a grain mix instead of just wheat. I always mix my grains now. It was mostly wheat with lentils, millet, barley, oat groats, rye, spelt.<br><br>
Next time I will add less honey.
 
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