I absolutely love this homemade CSE bread recipe, and wanted to show you how I make it! Watch the video below.
Makes 24 Servings
120 calories 2 F / 22C / 4 P
The bread is only 6 ingredients:
4 cups (715g) Prairie Gold Whole Wheat Flour
1 1/2 Tbs. Red Star Quick Rising Yeast*
1 1/2 tsp. Redmond Sea Salt
1/3 cup L.R. Rice Raw Honey
1 1/2 Tbs. Extra Light Olive Oil
2 cups warm water (100-115 degrees)
*You don't have to proof this yeast in water, which is really nice.
- Stir the dry ingredients together in a bowl. Add the wet ingredients and mix for one minute. Dough should be slightly sticky. If dry, add a little more water. If it’s too sticky to handle, add a little more flour.
- Knead the dough for 5 minutes in a bread mixer, KitchenAid stand mixer using the hook attachment or knead with your hands.
- Turn the dough out and then split into two equal portions. Form into round balls and place on a baking sheet lined with parchment paper. Cover with a lightweight dish towel and let rise for 25 minutes. Preheat oven to 350 degrees.
- Score the top of each loaf with a sharp knife. Bake for 22-25 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.
*FIND YOUR SERVING: Place both loaves on a food scale, and find total weight in ounces. Divide the total weight by 24 to get the amount of ounces needed to fill one serving.