Whole wheat cycle 3 lbs dark crust + 45 min baking cycle (207 *F baking alarm)
For oven baking: the equivalent is baking at 350*F for approximately 1 hour 45 minutes.
100g ground flax seeds 2/3 cup
50g chia seeds 1/4 cup
40g collagen 1/4 cup
—- 190g “GF soaker” flours total, about 1 1/3 cup
————% sponge flour: 22% (of total flour)
115g coconut flour 1 + 1/3 cups
250g Namaste flour 2 cups
150g almond flour 1 + 1/2 cups
150g ground buckwheat 1 + 3/4 cups
—- 665g total dry flours, about 6 2/3 cups
———- 855g total all flours
14g 2 packets Instant Yeast, mixed into dry flours
—- these don’t count toward liquid or flour
150g water 2/3 cup , heated in microwave 30 sec, to mix with sugar
690g water, 3 cups, to mix with “GF soaker” flours
200g eggs 4 large
70g oil 1/4 cup
20g vinegar 2-3 tsp
—- 1130g all liquids
Hydration: 132% !!! (I can hear baking pans falling to the ground all over the Midwest.)
I pushed the hydration all the way to 169% which is close to the hydration of a “levain” but the result is longer and longer baking time without any visible benefit. It doesn’t ruin the bread but there’s not much point in it either.
Grind flours that need it (flax, buckwheat)
Measure and combine flours, with salt and yeast.
Measure and combine soaker ingredients. Add 690g warmed water (about 110*F) and mix very well. You may need to use a food processor if it clumps up. Beat some air into it.
Beat eggs, oil and vinegar together.
Warm the water for 30 sec in microwave. This is to hot for yeast, but it will cool when it’s mixed with the other ingredients. For instance, in this recipe, you don’t need to warm the eggs. When the liquids mix together, they will be just lukewarm.
Assemble the paddles in the bread machine pan. To avoid spills, fill the pan with all ingredients except 1/2 of the flour mixture while it’s out of the machine.
Start the cycle and add the rest of the flour in batches over the next 5 minutes. When needed, help the machine to mix. Once the bread is mixed, this recipe doesn’t have many other problems, except baking time may need to be extended.
Use a thermometer with an alarm for best results, it may take a long time to get the bread up to 205*F or higher.
Ideas and suggestions welcome 🙂