Ingredients

The following ingredients have 20 Servings
  • 4 tsp active dry yeast
  • 1 1/4 cups warm water
  • 1 cup warm nondairy milk like almond or hemp or soy
  • 2 tbsp extra virgin olive oil
  • 2 tsp apple cider vinegar or lemon juice
  • 1 1/2 cups whole wheat flour
  • 1 1/2 - 2 1/2 cups bread flour
  • 2 tsp salt
  • 1 tbsp sugar
  • To brush on:
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh thyme (can use other herbs like rosemary or sage (or a mix))
  • 6 cloves garlic (crushed into a paste)
  • Zest of 1 lemon
  • Salt to taste

Instruction

  • Mix the olive oil with thyme, lemon zest, garlic and salt and set aside.
  • In a large bowl or in the bowl of a stand mixer, mix the yeast with 1/4 cup of warm water. Let stand five minutes until yeast is frothy.
  • Add the remaining water, olive oil, nondairy milk, sugar, salt, and apple cider vinegar and mix.
  • Add 1 cup of bread flour and 1 cup of whole wheat flour and mix well. Gradually add the remaining 1/2 cup of whole wheat flour and more bread flour, a little at a time, until you have a smooth, slightly sticky dough. Continue kneading for about 10 minutes.
  • Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.
  • Remove the dough, knead it to deflate, and divide into two portions.
  • Let the dough rest about 10 minutes, then roll into a square about 12 inches across. Brush on half the olive-oil-herb mixture evenly.
  • Using a pizza cutter, cut the dough into 12 squares.
  • Stack the squares one over the other and place into a loaf pan sprayed with oil. Repeat for the other half of dough.
  • Brush any of the remaining olive oil mixture on the tops. Cover the loaf pans with a kitchen towel and set in a warm place to rise, about an hour or until the loaves has mushroomed over the top.
  • Preheat the oven to 450 degrees. Bake the loaves for 10 minutes, then reduce the heat to 350 degrees and continue baking another hour.
  • Remove the loaf pans to a rack to cool, unmold after about 15 minutes, then dig in.