1 1/4 cup warm water
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
1 Tablespoon molasses
2 Tablespoons EVOO
2 Tablespoons apple cider vinegar
1/2 cup dark rye flour
1 cup AP flour
1 cup whole wheat flour
1/2 cup sesame seeds
1/2 cup flax seeds
1 cup sliced almonds
1 cup almond flour
1 Tablespoon cocoa powder
2 teaspoons espresso powder
1 Tablespoon caraway seeds
1/2 teaspoon whole fennel seeds
2 teaspoons sea salt

Method: Combine water, sugar and yeast in a mixing bowl; stir to dissolve ingredients; allow to sit a few minutes until yeast is foamy in the bowl. Stir in EVOO, cider vinegar, and molasses.

Add all the dry ingredients over the wet ingredients at once. Mix to combine with a spatula and then convert to a dough hook. Mix for 4 minutes on medium speed, adjusting consistency of dough with AP flour as needed. Finished dough should be slightly sticky. Remove to a lightly oiled bowl; cover and let rest at room temperature out of drafts 1-2 hours or until doubled in size.

Remove dough to a lightly floured surface. Gently shape dough mass into a square; fold each side over each other in a book fold fashion and then roll dough from the top to bottom of the book in three turns, gently pressing the seam side down each time. Place seam side down into a lightly greased bread pan lined with a lightly greased piece of parchment. The dough will rest on the parchment in the pan for ease of release once baked. Rest dough until doubled in size, approximately 30-60 minutes.

Meanwhile, preheat oven to 425F. Prior to baking, make three slits along the surface of the bread to allow for steam escape and final “push” upward. Bake for 20 minutes and then reduce temperature to 350F. for 20 minutes longer. Finished bread should register 204°F. in the center and sounds hollow when tapped. Cool completely before slicing.

Good as is but toasted it will improve with cultured butter or unsalted butter. We used it for avocado toast for breakfast then again in the dinner show in August 2018 topped with Oregon baby shrimp & cucumber salad.



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