SuperBread
Note: all ingredients must be finely ground. At The Good School, we grind fresh ingredients ourselves. It would also work to use whole wheat flour, bean flour, almond flour, ground flaxseed, and cocoa powder purchased from the store. We use whole ingredients for the added nutritional value and cost savings!
Ingredients
1200 g hot water (105 degrees F)
13.95 g active dry yeast
50 g cane sugar
452 g whole wheat flour (1)
56.5 g dry Great Northern White Beans
56.5 g plain raw almonds
56.5 g flaxseed
42 g cocoa
150 g dough enhancer
213 g brown sugar
112.5 g olive oil
1400 g whole wheat flour (2)
Directions
Combine water, yeast, and sugar. Let proof in a warm place, covered with a tea towel, for 5 minutes or until yeast is foamy
In a separate bowl, combine flour 1, beans, almonds, flax, cocoa powder, and dough enhancer
Add brown sugar and oil to the yeast mixture
Add wet ingredients to dry and stir to combine
Add about 80% of flour 2 (1120g), mix thoroughly
Add remainder of flour 2 gradually— about 300g more. Dough should be dense and slightly sticky, but able to hold its shape
Knead 6-7 minutes
Rise 45-60 minutes
Punch down the dough and divide into 4 sections (about 950g each).
(If you are freezing any loaves, this is the step where you wrap them tightly in plastic wrap, place in an airtight container, and store in the freezer)
Place loaf in a greased bread pan, spray or brush the top with oil, and cover with foil. Leave the foil open at the ends to provide a small tent for air circulation. Let rise for an additional 30-45 minutes while the oven preheats to 350 degrees F
Fill a roasting pan with about 1” of water, place on the lower rack, and place bread loaf on upper rack. Bake for 40 minutes
At 40 minutes, start checking the bread temperature. Bread will be properly baked when its internal temperature reaches 190-210 degrees F. If the bread isn’t finished after 40 minutes, place back in the oven for 5-10 minutes at a time until it reaches temperature