I know that bread is an evil food these days with everyone counting their carbs, but this is one food I could never give up. The more I learn about carbs the more I realize they are not the problem if you eat the right ones. Of course, there are bad carbs, but many are good ones too. The real culprit is protein — we eat way too much of that. Read my blog post about protein by clicking HERE.
This bread is filling, wholesome, plant-based, and above all –DELICIOUS! This recipe is adapted from a Martha Stewart boulle recipe. I made a few tweaks to make it a little better (in my opinion).
1/2 cup organic flour
1/4 tsp. yeast
1/3 cup lukewarm water
1 tsp yeast
1 2/3 cup lukewarm water
3 tsp. salt
4 cups organic flour
Mix the ingredients for the starter. Make the starter at least 8-12 hours in advance. I like to make it the night before and then its ready to go the next day.
Add the yeast to the warm water and let sit until frothy.
Put the starter in a mixing bowl.
Add salt, yeast/water mixture, and flour.
Mix until the dough feels firm and the flour is well incorporated.
Cover with no stick spray and a piece of plastic and place in a warm oven to rise for about 1 1/2 hours.
Punch down and place into two loaf pans. At this point you can also turn it into a real boulle.
Let rise another hour.
Preheat oven to 425 degrees Fahrenheit.
Bake bread for about 30 minutes until golden brown.
Eat and enjoy!