Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/4 cup warm water
  • 1 large egg
  • 2 tbsp melted unsalted, organic grass-fed butter ((can also use coconut oil, if desired))
  • 2 cups whole wheat pastry flour
  • 3/4 tsp sea salt
  • 1 1/4 tsp yeast

Instruction

  • Start with egg at room temperature
  • Combined 1 ¾ cups of the flour with salt and yeast in a large bowl
  • Combine milk and water and heat to between 105-115F
  • Whisk in melted butter and egg into milk mixture.
  • Slowly pour milk into flour while mixing.
  • Add reserved flour as needed so dough is not too sticky, actually also needed a bit extra flour
  • Kneed 5 minutes, and form into ball.
  • Lightly grease a large bowl, put dough inside, lightly grease top of dough, cover with plastic wrap or damp cloth and rise in warm place until doubled, about 1-2 hours.
  • To proof, I heated oven to lowest setting and used oven thermometer. Place bowl with dough in when oven was 90F and shut the door.
  • Punch down dough, separate into 6 or 7 portions (form per existing instructions), rise again per existing instructions (mine took about 30 minutes).
  • Bread is done baking if it sounds hollow when tapped on bottom, or if it registers about 200F.