German Mixed Flour Bread Recipe
Ingredients
- 1 ⅔ cups breadfruit flour
- 2 ⅓ cups whole wheat flour (all-purpose flower or another type of unbleached bread flour)
- 1 ¾ cups of warm water
- 1 ¾ tbsp of olive oil
- 1-2 tsp salt
- 2 tsp dry yeast (e.g. Fleischman)
- 1 tbsp sugar
Directions
- Mix the flours in a medium sized bowl until uniform.
- Slowly mix in the warm water until the dough stays together and is evenly wet. Let the mixture rest in a warm area for about 25 min.
- Dissolve two teaspoons of dry yeast in a little bit of warm water, add sugar and let it rest for 5 minutes until the yeast is dissolved. Make an indent into the dough and add 1-2 teaspoons of salt and 1 3/4 Tbsp. of olive oil. The dough should feel a bit sticky. Add the active yeast into the dough.
- Work the dough by folding it over from all sides. Form a ball and put the dough in a bowl with the desired diameter of the base of the bread. Let the dough rise in a warm place for at least 60 minutes.
- Repeat folding the dough and make sure to keep the “bubbles” from the active yeast by kneading the dough carefully by hand folding it over from the sides. Form a ball and let the dough rest for about 7-8 hours. You can put it in the fridge overnight or place it in a colder area.
- In the morning turn the bowl over and place the dough fonto baking paper on the baking tray.
- Make a few half inch deep cuts on top of the dough.
- Put a small amount of flour on top.
Baking
- Bake at 475 degrees F for about 50-60min
Tip: you could substitute more of the all-purpose flour with the breadfruit flour; in this case -since ‘ulu flour absorbs more liquid than all-purpose (AP) or other bread flours, you may need to add more warm water to compensate.
For completely gluten-free baking you may use a flour mix of breadfruit and other gluten-free flours (e.g. organic arrowroot flour) and use Xanthan Gum for the desired elasticity of the dough.
