- 2 cups plus 2 tbsp. warm water
- 2 tbsp. softened butter
- 1 tbsp. honey
- 2 tsp. salt
- 1 tbsp. instant yeast
- 4 cups sprouted Red Fife flour
Put warm water, yeast, butter, honey, and salt into a mixer bowl (with dough hook attachment). Let sit for 5 minutes while the yeast proofs and starts to bubble. Add 3 cups of flour and begin mixing on low. Gradually add the remaining flour until you have a nice round ball that is slightly sticky. Let the mixer knead the dough for 10 minutes.
Remove the dough from mixer and place into a greased metal bowl. (optional: rub a bit of oil on the top to make the dough nice and supple for rising). Heat the oven to 80-100 degrees and then turn off. Cover the metal bowl with a towel and place in warmed oven for 30 minutes, until the dough has doubled in size. Punch it down and divide into 2 loaves. Place into greased bread pans. Rub oil on the tops. Warm the oven again to 80-100 degrees, turn off, and place loaves in warm oven to rise again for 30 minutes.
After loaves have risen, carefully remove from oven and preheat to 350 degrees. Once oven is hot, bake for 30 minutes. Let cool before slicing.
Hard Red, Hard White and Spelt flours would also work well in this recipe.