- 1.5 cups lukewarm water (comfortably warm, not too hot)
- 3.5 cups whole wheat flour
- ½ tablespoon Himalayan salt
- ¾ tablespoon instant or active dry yeast
- ¼ cup finely ground flaxseed
- ¼ cup chia seeds
- ¼ cup hemp seeds
- Buttery spread (consider a vegan buttery spread, such as Earth Balance)
Yields 1 loaf and 4 small rolls.
- Combine all of the dry ingredients first, followed by water, in a large bowl.
- Mix ingredients until consistency of the dough is uniform. The dough will be sticky initially. If needed, you can sprinkle a little extra flour or water to obtain desired consistency. At the end of the process, the dough should no longer stick. You can stir with a mixer, or use your hands (my kids love to do this part with their hands!).
- Cover the bowl with a clean kitchen towel and let the dough rise in the fridge for 1-1.5 hours.
- Take the dough out and add a touch of flour on it, to make it easier to handle.
- Place the dough onto a clean, floured surface and create a loaf shape or multiple rolls, or both! Or be creative and make other shapes (especially fun when baking with kids!).
- Place the loaf and/or rolls on a loaf pan that is greased with a buttery spread (consider vegan buttery spread).
- Let the loaf warm to room temperature and rise for approximately 30 minutes, then put a thin (at your discretion J) layer of buttery spread on top of the bread/rolls.
- Preheat the oven to 450°F.
- Place the loaf pan on the middle rack of the oven, and on the rack underneath, place a shallow oven pan with 1 cup of water. The water will steam and create a moist environment.
- Bake the bread for 25 to 35 minutes. The color of the bread should turn brownish-golden. Use the fork test to assess readiness.
- Take the bread/rolls out of the oven and allow them to cool. Once cooled, store in a plastic bag to preserve freshness and delay drying out.
Use the bread slices/rolls to make avocado toast, bruschetta, spread with hummus, peanut or almond butter, or make a healthy veggie sandwich