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cup packed brown sugar
cup olive oil
teaspoons kosher salt
tablespoons gluten flour
cups wheat flour
seeds, if you want
Toast seeds. Set aside.
Heat water to 110 degrees. Place in warmed mixer bowl. Dissolve sugar in water. Add yeast. Proof for 10 minutes or until it's foamy and cracks/bubbles appear. If you're using SAF, you may not need to proof, but proofing will show you if yeast is viable or not.
Add seeds, oil, salt, gluten flour and 5 cups of wheat flour. Using paddle attachment, mix for one minute. If you're not using the mixer, stir until dough comes together. Let rest for 10 - 15 minutes.
Change to dough hook. You'll know if enough flour has been added when dough cleans the side of the bowl. If necessary, add up to one more cup of flour, a 1/4 cup at a time. Knead on the number 2 setting for 7 - 8 minutes. By hand, about 10 minutes, adding flour as necessary. The goal is to get a dough that is reasonably not sticky. Shape the dough into a ball and place in a warned (just run it under hot water for a bit), oiled bowl. Turn the dough so the oiled side is on top. Cover with a towel or plastic wrap and let rise for one hour or until doubled in size. Depending on the temp of your kitchen, you can put the dough in the oven to rise. Just warm the over to about 110, turn it off and put the dough in.
When dough has doubled in size, punch it down, gently. Knead for 2 - 3 minutes. Divide in half. Roll out dough, on a lightly floured surface, if necessary, to approx. 9 x 14". Starting at short end, roll dough tightly. Pinch the seam to seal. Turn the ends under and put dough, seam side down, in oiled, or Pam'd, 10 x 5 (or so) bread pan. Cover and let rise 30 minutes or until bread has risen an inch or so over the top of the pan.
Bake at 350 for 30 minutes. Immediately remove bread from pans and cool on a rack. Tap the loaf, if it sounds hollow, it's done.
If your dough needs longer to rise, it's cool. Just let it rise as long as it takes to double in size.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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