Soft Everyday Bread

Trim healthy mamas can easily make this into a sprouted bread! Just use 2/3 sprouted flour and 1/3 all purpose, or all sprouted wheat!

I have been baking this bread with my toddler, the reason that’s important is because as you know toddlers don’t measure perfectly. So in short, this is a very forgiving recipe.

The ingredients are
1000 mg vitamin C tablet-crushed
2-3T honey depending on how sweet you want it (we once did 1/3c and it was so sweet and breakfast like!!)
5-6 cups flour
1T kosher salt
2 3/4 c water
2T coconut oil, melted
1 T yeast
1/4 c vital wheat gluten

First mix the water, the yeast, the gluten and 2 cups of flour until it’s welcome bind. Then let it sit and get bubbly for the yeast to develop.

Then add in the oil, honey, salt and remaining flour half a cup at a time- I usually use 2 cups of all purpose flour in total and the rest is often wheat. (I love sprouted wheat because then it’s on plan for trim healthy mamas!!) But my husband loves white bread so sometimes I do all white AP flour. Other times I do all wheat, and if you do that you’ll notice you need a bit less flour since wheat absorbs more water!

You’ll know you’ve added enough flour when the dough no longer sticks to the side of the bowl in the mixer. Once you get enough flour in the bowl knead it for about five minutes.

Then you’ll need to turn the dough out onto a surface so that you can cut it. I like to spritz my hands with a little bit of avocado oil and I also spritz my surface with avocado oil so that the sticky dough doesn’t get stuck on everything.

Divide the dough in half and place it seems I down into baking pans and allow it to rise covered for about an hour. I like to cover mine in a damp and tea towel instead of wasting plastic wrap.

Bake at 350 for 30-35 minutes then cool it on a rack! You may brush the tops with butter if you’d like really soft crusts!!

The photo is a double batch- as it is written it makes 2 loaves, not 4.