Just in time for Whole Grains Sampling Day On March 27th
Makes 2 loaves.
2 cups (1 lb.) filtered water at 110°F
¼ cup (1.75 oz) Olive oil, lemon infused
½ cup (5.5 oz) Molasses or Honey
2 Tablespoons (1 oz) Vanilla
2 Tablespoons (0.5 oz) Orange Zest
1 teaspoon (0.15 oz) Sea Salt
8 (2 lb.) cups Panhandle Milling Whole Wheat Flour
1 ½ Tablespoons (½ oz) Red Star Active Dry Yeast
2 Tablespoons (0.5 oz) Ground Cinnamon
1/2 cup (4 oz) Butter
1/2 cup (3.5 oz) Organic Coconut Palm Sugar
Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, and cinnamon. Measure water, oil, molasses or honey, vanilla, and orange zest into a mixer fitted with the dough hook. Add the yeast using only half the flour and adding yeast last. Mix gently on speed 1 until the flour is moistened. Continue mixing on speed 2, adding salt and remaining flour until the dough comes away from the sides and bottom of bowl. Knead 4-5 minutes.
At the end of mixing, form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough.
On a floured counter-top, roll the dough into rectangle 6 inches by 24 inches, about ½ inch thick. Spread a thin layer of softened butter over the rectangle. Sprinkle the butter with cinnamon and coconut sugar. Roll into a tight log and pinch the seam and ends closed. Cut the roll in half.
Pinch the open ends closed. Place 1/2 of the roll in a greased loaf pan. Repeat with the second loaf.
Allow to raise, covered with plastic for 30-45 minutes until the loaf reaches the lip of the pan (doubled in size). Just before baking, cut three slashes in the top of the loaf.
Heat oven to 350° F. Wash and sanitize hands and work surfaces again. Bake for 30-35 minutes or until at least 190° internal temperature. Cool. Frost or decorate if desired.
Find more wonderful whole, ancient and sprouted grain formulas at PanhandleMilling.com