Chef Joey's Organic Multi-grain Bread

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 15
• 2 cups spelt flour
• 1 cup whole wheat bread flour
• 1 cup rye flour
• 1 1/2 teaspoons sea salt
• 2 1/4 teaspoons yeast (i used red star)
• 2 tablespoons olive oil
• 1 3/4 cups water (105-110'f)
• 2 tablespoons vegan margarine (melted)
• caraway seed (to sprinkle on top)

Recipe

• 1 in a big bowl mix together the flours, sea salt and yeast.
• 2 i used a whisk to incorporate the dry ingredients together.
• 3 make a well in the flour mixture and pour the water and oil into the well.
• 4 using a wooden bread spoon mix the dry and wet ingredients together. this will be a bit sticky.
• 5 flour your counter surface now, don't wait until your hands are sticky with dough.
• 6 with well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
• 7 when the dough has an elastic consistency its ready to rise.
• 8 prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
• 9 cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
• 10 i live at 5,000 feet, so usually 1 hour is adequate at this altitude.
• 11 once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
• 12 divide the dough into two equal rounds and place in two lightly oiled pans. i used 2 round cake pans.
• 13 preheat your oven to 375°f.
• 14 set the pans covered with the damp cloth in a warm place for about 20 minutes.
• 15 brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
• 16 the above step is optional, but makes for a nice finish on the loaves.
• 17 bake for 30-40 minutes.
• 18 for a crispy crust toss 1/2 cup water on the bottom coils of the oven.
• 19 cool on wire racks and serve with vegan margarine.
• 20 bon appetit.