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1
In a big bowl mix together the flours, sea salt and yeast.
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2
I used a whisk to incorporate the dry ingredients together.
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3
Make a well in the flour mixture and pour the water and oil into the well.
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4
Using a wooden bread spoon mix the dry and wet ingredients together.
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5
This will be a bit sticky.
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6
Flour your counter surface now, don't wait until your hands are sticky with dough.
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7
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.
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8
When the dough has an elastic consistency its ready to rise.
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9
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.
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10
Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
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11
I live at 5,000 feet, so usually 1 hour is adequate at this altitude.
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12
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.
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13
Divide the dough into two equal rounds and place in two lightly oiled pans.
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14
I used 2 round cake pans.
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15
Preheat your oven to 375F.
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16
Set the pans covered with the damp cloth in a warm place for about 20 minutes.
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17
Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
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18
The above step is optional, but makes for a nice finish on the loaves.
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19
Bake for 30-40 minutes.
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20
For a crispy crust toss 1/2 cup water on the bottom coils of the oven.
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21
Cool on wire racks and serve with vegan margarine.
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22
Bon Appetit.
