My Bread is Immortal:        I owe it all to Evan's Shapeshifters mix

breadspread

My Bread is Immortal:        I owe it all to Evan's Shapeshifters mix

My Bread is Immortal: I owe it all to Evan’s Shapeshifters mix

just me an my bread, ready for market

just me an my bread, ready for market

feelin' good about it!

feelin’ good about it!

50% whole wheat seed bread with pepitas, (green pumpkin seeds), sesame seeds, and flax

50% whole wheat seed bread with pepitas, (green pumpkin seeds), sesame seeds, and flax

biggest bread ever

biggest bread ever, this bread weighed in at two pounds per loaf, I had to split open the bags to fit it in, using two bags taped together to wrap it up! I have never seen such massive bread, maybe it was the effect of the humidity or something? It is the same recipe I use all the time…

The Shapeshifters 2012 The Ultimate Mix

No Fail Fifty Percent Whole Wheat Bread Recipe
4 cups warm water
1/2 cup brown sugar
3 T honey
1 1/2 cup oil
mix together the above, and add to:
6 cups whole wheat flour
6 cups white flour
4 T yeast
3 T salt
couple handfuls pepitas
1/3 cup flax seed
1/3 cup sesame seed
Mix in a really big bowl, turn out onto a floured board, knead until smooth in texture, about 10 or 15 minutes. The dough should be kind of springy and not sticking to the board when kneading is done. Oil the sides of the bowl, put the dough back in and roll it around in the bowl to oil the ball of dough on all sides. Cover with a tea towel, dust a little four on top of the dough so it doesn’t stick to the towel. Let rise for one hour, punch down the dough, form into 3 or 4 loaves according to the size of your breadpans. To prevent bubbles in your loaves, give ’em a good spank as you shape them. Oil the pans generously, and once again, dust the loaves with a little flour, and cover with a tea towel. Let rise for one hour, then bake in a pre-heated oven at 325 degrees F. Takes about 45 minutes. Loaves are done when crusty on top, and sound hollow when you tap them. The loaf will be slightly drawn away from the edge of the pan, and should come out easily. Place the loaves on a cooling rack when they come out of the pans to keep them crusty on the sides.
My friend Forest from S.T.A.N.D,(Sustainable Tropical Agriculture and Development), told me that when a woman kneads bread, her hormones go into the dough and make the bread better. Kinda sexy, huh? He said bread made by your woman is the best for you. Check out my friends Andrea and Forest at S.T.A.N.D.