-
1
In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
-
2
In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
-
3
Add the flours to the yeast mixture.
-
4
Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
-
5
I used 1 Tablespoon cocoa. Use 1 more for a darker bread.
-
6
If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
-
7
Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled.
-
8
Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
-
9
Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
-
10
Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan.
-
11
Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil.
-
12
Cover with towel and let rise for 40 minutes or until doubled.
-
13
Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
-
14
Cool completely before slicing.
-
15
To make buns, divide dough into 6 or so equal size pieces.
-
16
Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
-
17
Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice.
-
18
Cover with a towel and let rise for 30 minutes.
-
19
Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
-
20
Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife.
-
21
Variations:
-
22
Add a teaspoon of caraway seeds.
-
23
Add 1-2 Tablespoons non dairy yogurt.
-
24
Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).
