Organic Kamut, Oat, Wheat and Sunflower Seed Bread

Something about making bread from scratch is good for the soul. The measuring, the knowing that it's made from healthy unprocessed ingredients, the kneading (burns a few calories and works out a few frustrations!), the smell that fills the house while it's baking just makes it feel like you're doing something healthy for you and whomever you choose to share it with. I no longer eat processed bread because I do have issues with it. It sets me up for craving and thinking about food non-stop for at least three days. So, when I do have bread, I make it myself from organic ingredients. Which means I have to make it every weekend or just not have it at all. Therefore, not so much bread for me. But this past weekend I made two loaves of what turned out to be some really fine bread. And, I gave one to my mother who said, "you did good on this one!" That's quite a compliment!

ORGANIC KAMUT, OAT, WHEAT AND 

SUNFLOWER SEED BREAD

This recipe makes two LARGE loaves of bread -

1 tablespoon of yeast 

3 cups of warm water

1 tablespoon of organic honey

1/4 cup organic olive oil

1 cup organic kamut flour

1 cup organic old fashioned oats

5 1/2 to 6 cups organic wheat flour

1/2 cup toasted organic sunflower seeds

2 teaspoons of salt

Dissolve the yeast in the warm water and honey for about 20 minutes (until it begins to bubble). Stir in the olive oil, the kamut flour, the oats, the toasted sunflower seeds and the salt. Add the wheat flour in stages until it gets too difficult to stir. Spread about 1/2 cup of the remaining wheat flour onto a board and begin the incorporate the rest of the flour by kneading and work the bread until it's smooth and elastic and shiny (from 8 to 10 minutes). If you don't work in all of the flour, that's ok. Too much will make it tough. This batch wound up using 5 1/2 cups.

Oil two extra large bowls and divide the dough in half. Place the dough in the bowls and turn it over once so the top is also oiled. Cover with plastic wrap or a dish towel and let rise until double. Punch down and shape into a ball and let rest for 20 minutes. Oil two large bread pans and shape the dough into loaves and cover with a dish towel. Let rise until double, or bigger. When it's shaped like a nice loaf of bread, it's ready to bake.

Preheat your oven to 375 and bake until golden and when you tap the top it sounds hollow (about 40 minutes for these two loaves in the oven together). I spread melted butter over the top of each loaf to soften the crust. That's what gives it the shiny look...and that's optional. We'll use this bread for breakfast this week and maybe even make croutons with some of it for soup. And, I'll be making this one again! As my mom said, I did good on this one!

Organic Wheat and Sunflower Seed Bread and in defense of...BREAD

I love bread! BUT I don't eat bread unless I make it myself. Is that over the top? Maybe, but maybe not. Commercially prepared bread is processed (the earth didn't make that!), has no naturally occurring nutrients and is loaded with chemicals and refined sugars depending on what kind you buy. I do know that if I eat processed food, including bread, it sets me up for craving. I want to avoid that because I don't want to fight thinking about food 24 hours a day until I go through withdrawal and the processed food I ate that set me up is out of my system. I also know that if I eat processed bread I begin to have gut issues beginning with an almost immediate cramping sensation. I used to think perhaps it was gluten. Now I think it may not be gluten but it may be something that's in the processed bread. So, I make my own. And, since I only eat the bread I make myself, I don't eat a lot of bread. Therefore when I do take the time to make it I want it to be something I'm going to enjoy. This past weekend I made this...

ORGANIC WHEAT

AND SUNFLOWER SEED BREAD

Makes one loaf

1 cup of warm (100 - 110 degrees) filtered water

2 tsp yeast

1 tsp honey

3 cups of organic stone ground wheat flour

1/8 - 1/4 cup raw sunflower seeds, toasted (use less or more seeds depending on how seedy you want your bread)

1/2 tsp salt

Dissolve the yeast and honey in the warm water and let it set until the yeast begins to bubble (about 5 minutes).

Add the flour, sunflower seeds and salt. Stir until it's all incorporated enough that you need to use your hands to work it in well. Turn it onto a floured board and knead, using additional flour if necessary, until it's an elastic ball and not sticky (around 8 minutes should do it).

Put the dough into a large oiled bowl, flip the dough over so it's oiled on top and cover with plastic or a clean, dry dish towel. Let rise for a couple of hours in a warm place until double. Punch it down and let it rest for about 20 minutes. Shape it into a loaf and place it into an oiled loaf pan and let rise again until it's at least double and loaf shaped. Bake in a 350 degree oven for around 35 minutes until it's nicely browned and makes a hollow sound when you tap it. Let it cool on a rack and take it out of the pan. Or, better yet take it out of the pan while it's still hot and spread some REAL butter on it and maybe a little honey. Your own bread - doesn't get much better.