Naturally Leavened Loaf Bread
So healthy, so simple, just four ingredients! Makes 2 pounds.
1) Culture Natural Leaven to a bubbly, light, fluffy, structured, aromatic, airy state, doubled in volume from refreshment. Make sure Leaven is at peak performance. Do not use deflated Leaven for bread dough.
2) Mix the first 3 ingredients below and half of the flour.
1/3 C. (80 g or 3 oz.) Natural Leaven
1 1/2 C. (361 g or 12 oz.) water
1 ¼ tsp. (8 g or ¼ oz.) sea salt
3-4 C. (475 g/ 17 oz.) whole grain flour (smaller volume for course flour)
3) Add the remaining flour a little at a time until the dough pulls away from the mixing bowl, without over-flouring, making moist dough. Use a scale for best results.
4) Let the dough rest, covered, at room temperature for about 8-12 hours. Form, rise, and bake according to the method that follows.
5) Place dough in an oiled 8x4x2 inch loaf pan “seam side up” to oil top. Flip to “seam side down” to rise. Cover and let rise until almost double in size. Preheat oven to 375°F. Bake for 35 minutes or until golden brown. Remove from pan. Cool for 30 minutes. Butter or oil top, if desired, and slice. Enjoy hot bread! Store sliced bread in the freezer to maintain freshness.
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