Enzymatic Therapy, Inc. - Detox Dieting and Recipes: Grainy Goodness Bread

Grainy Goodness Bread

On a cleanse, you don’t want to go “carb crazy” but sometimes a slice of whole grain toast with a bit of almond butter is perfect.

Sure, you can buy good bread anytime, but what about making some bread at home? This particular recipe produces a hardy tasting bread that doesn’t require rising time to be delicious.

Ingredients:

2 cups unbleached all purpose flour
1 cup whole wheat flour
1/4 cup amaranth flour (if you can’t find amaranth, you can just use whole wheat flour here, too)
1/3 cup shredded asiago cheese
1-3/4 tsp Kosher salt
Pinch of oregano
2-1/2 tsp yeast (or one packet)
12-oz warm or room temperature water
1/4 cup olive oil

Preheat oven to 400 degrees for a half hour

In a bowl, add the yeast, then the various types of flour, the graded/shredded cheese, the salt, and the oregano. Mix together well.

Then, add the water, and stir in with a wooden spoon or spatula. (You can use a mixer, too.) Slowly add the olive oil and mix until you have a doughy ball.

Knead dough on a lightly floured surface (using wheat or amaranth flour on this step will add a little more whole grain goodness), until everything is thoroughly mixed, and you have a fairly elastic, round ball.

Set down parchment paper or lightly flour a shallow cookie sheet and set round dough ball in the middle.

NOTE: At this stage, you can cover the dough with a tea towel and let rise until it doubles in size and then place in oven. You’ll get a larger loaf with a lighter consistency or “crumb structure” that way.

Otherwise, simply place the dough ball in the oven as is, and bake at 400 degrees F. for 45-50 minutes.

Carefully remove bread and let it set up for about 10 minutes to 1/2 hour on a cooling rack before slicing. It will yield a small, dense loaf (unless left to rise first) and is a perfect vehicle for nut butters or fresh tomato and basil toppings. The smell of fresh bread wafting through the house can’t be beat, and you’re friends will be impressed! Experiment a bit with grains and baking times — every oven seems to vary.

Published September 10, 2010

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