My amazing home made bread

Ok I have been promising you all my bread recipe. So here it is. This makes about 7 loaves. The night before you plan to cook your bread mix together

6 cups of warm water with

1/4 cup apple cider vinegar or 1/4 c plain yogurt

1/3 c oil or butter.

Then add sunflower seeds, pumpkin seeds, oats, flax seed, millet, 7 grain cereal (this is a dry multi grain cereal that is a hot fine grain cereal not a cold cereal.) You can leave out any or all of these but I REALLY REALLY love my bread. : )

Add your wheat flour enough to make thick dough about 12-14 cups. I put enough that if I add any more I will have to use my hands instead of just a spoon.

Set over night 12-24 hours. The longer you leave it the more the phytic acid will be destroyed, but the more sour it will be as well.

INFO ON WHY TO SOAK YOUR BREAD: Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, clocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures. Nourishing Traditions, Sally Fallon, Pg 25

Turn on your oven to get it warm your yeast will love you for it. : )

The next day mix in 1/2 c warm water Make sure that if your using glass cup to

do this you make the water a little hotter then your yeast would like the glass will cool down the water. Check the water temp before you add any other ingredient's

3Tbsp salt

1 Tbsp soda

2 Tbsp yeast. Let it sit for about 10 Min.

add 1 C honey

and mix in 3 cups white flour or wheat flour. I add white so that I don't add in any phytic acid back in to our bread.

mix this mixture into the wheat mixture and then add in enough flour till bread dough bounces back and it is A LITTLE sticky but not much.

Turn your oven off!!!!

Place this dough ball on a clean surface and wash your bowl. Spray it with cooking spray and then place your dough back in the bowl. Knead it a few times to get the oil on top of your dough. Place a kitchen towel over your bowl and let it raise I do this twice. Then it is time to place in your pans and let it raise one more time. When that is risen turn on your oven to 350 and cook for 15 min. Take out if you don't want your tops to get to dark and place foil shinny side up over your bread and place back in the oven for about another 15 min. You should smell the bread and if you have glass pans it should be brown but not dark. Take out and enjoy!!!!

Note: To add seeds to the top brush with egg white then roll top in seeds before you put it in pan. Makes it pretty. : )

I know that this seems like a long process but it really isn't bad. I like starting it the night before. It makes it feel like it goes fast. : ) Half the work is done. The night before. : ) Every time I make this Steve asks how we can start to sell this bread. : ) Maybe some day when I don't have any thing else to do. LOL ya right like that will ever happen.