HOLLYHOCK BREAD

This year I made a small resolution to myself to only make my bread from scratch from here on out. I am a sucker for a loaf of locally produced bread, I often buy it, cut it immediately and freeze it as I don't consume enough bread to make it last. That's always the frustrating thing isn't it, you just want bread to be as fresh as it was when it came out of the oven come the second and third day of consuming! 

Another Hollyhock recipe for you guys! I am faithful to these cookbooks, they are wonderful wholesome recipes that I use often. 

The bread is definitely a little dense, but it's chock full of seeds and goodness and a local whole wheat flour by Speerville that I'm absolutely in love with. With a little butter this was heavenly coming out of the oven. I sliced and froze one loaf and picked away at the other through the week! Looking forward to trying a new recipe as soon as I finish up this stash.

Hollyhock Bread
Makes 2 loaves

2 cups warm water
1 tbsp honey
1 tbsp molasses
2 tsp yeast
1/2 cup millet
1/2 oats
1/4 cup wheat bran or bran flakes
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup flax
1 tsp salt
1 1/2 cup white flour
3 cups whole wheat flour

Dissolve honey and molasses in the warm water. Sprinkle the yeast on top of water and let sit for 15 minutes until foamy. Add your millet, oats, wheat bran, sunflower seeds, sesame seeds, flax, salt and white flour and stir well with a wooden spoon. Slowly stir in your whole wheat flour, 1 cup at a time. 

When dough is firm enough to handle, turn it onto a dry surface and knead for about 10 minutes, until you can punch a fist in the dough and it comes out clean. Allow it to sit in a large oiled bowl in a warm spot, covered with a damp towel for one hour, until it has doubled in size.

Turn out your dough on a lightly floured surface and knead for about about 2 minutes, until all air pockets are gone. Divide your dough into two and shape into loaves, place in two lightly oiled bread pans. Score the top of the loaves with 3-4 slashes using a sharp knife. Re-cover and allow to rise for another 45 minutes.

Preheat your oven to 350 and bake the loaves until brown on the top, around 1 hour. Turn the bread out onto a cooling rack and allow to cool.

Don't know if your bread is cooked? Knock on the bottom of your loaf with a wooden spoon our your knuckle- it should sound hallow!

Eat up, get that winter coat on!