I mastered this super easy bread recipe just a few months ago. After staying home for almost 3 months due to COVID-19, I learned to bake different kinds of things like cakes, muffins, cookies, sweet buns, dinner rolls, keto bread, gluten-free buns, etc. After weeks and weeks of cooking and baking, just like a lot of other people, my family and I gained weight. It was expected but we were not happy about it. With positive attitude and collective effort, we decided to be consciously healthy moving forward.

To bake this bread, I use the best local ingredients available and I buy from one of my favorite ETSY Store, AOSUPPLY. They have the best flour and yeast and their service during the pandemic’s stay-at-home order was excellent. Check them out and see for yourself.

I also buy flour from JOEL’S ORGANICS. My brother and his wife lives in Walla Walla County of Washington State. I was able to purchase Joel’s Organic products from their local coop store. They have very fresh products and I am very lucky that my family ships my Joel’s Organic flour directly from Walla Walla to Orange County here in California.

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INGREDIENTS:

• 18 ounces Lukewarm Water
• 1/4 teaspoon Instant Yeast
• 1 1/4 teaspoon Salt
• 1 tablespoon Honey
• 1 tablespoon Olive Oil
• 2 cups Whole Wheat stone-ground fine Flour
• 1 1/2 cups Hard Wheat, stone-ground Bread Flour
• 1/2 cup Harvest Seed Blend
• Some rolled oats for topping before baking

DIRECTIONS:

In a large bowl, add lukewarm water. Add the yeast, salt, honey and olive oil. Mix gently until everything is combined. Add the harvest seed blend and flour. Using a wooden spoon, gently fold the ingredients together until it forms a dough. No need to mix very well, as long as the ingredients are combined well, it should be ok. Cover the bowl with a cling wrap and proof for 4-5 hours. I use a proofing oven to consistently proof my dough.

After first proof, mix the dough with a spatula, removing the air. Shape into a ball, sprinkle with some rolled oats and bread flour and proof for another 30 minutes to an hour, depending on the weather where you live.

Preheat a greased Dutch Oven to 450°F. When it is preheated, carefully remove the hot Dutch oven and slowly transfer your dough into it. Cover and bake for 30 minutes in the middle rack. After 30 minutes, remove the cover and continue to bake for another 5 minutes to make your bread crusty. Remove from Dutch oven immediately when finished and transfer on a wire rack to cool.

RECIPE VARIATION:

Using the same recipe above, I did two variations. First, I added 1/4 cup of chopped dried figs and 1/4 cup dried apricots. My second variation was instead of using harvest seed blend, I added 1/2 cup halved walnuts and 1/4 cup chopped apricots (one of my favorite combinations). I add the fruits and nuts after the first proof. Mix it well so that it’s ready to be transferred to the Dutch oven for baking.

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Each slice of my whole loaf with the variated recipe is only 98 calories. No need to add butter, cream cheese or jam. The figs and apricots sweetens the bread enough to enjoy it as it is.

I hope you enjoyed reading my post. Please try baking it. It takes about 10-15 minutes to prepare and mix the ingredients together then you can leave it for proofing. I am excited to know how your bread will turn out. THANK YOU for visiting my site. If you liked my post, please hit the like button below.

I can’t live without bread!

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