For the sponge:
Combine in a large bowl
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
2 ½
|
Cups
|
Water
|
|
|
1
|
Tablespoon
|
Sucanat
|
Or organic sugar
|
|
1 ½
|
Tablespoons
|
Yeast
|
|
Stir well, allow yeast to
dissolve & begin to bubble then add:
|
½
|
Cup
|
Dates
|
Sliced or minced
|
|
2
|
Cups
|
Unbleached AP flour
|
|
Stir well. Cover w/ a towel, leave in cool place
over night.
Next morning add:
|
1
|
Cup
|
AP flour
|
|
|
1
|
Cup
|
Walnuts
|
Toasted & chopped
|
|
1 ½
|
Teaspoon
|
Salt
|
|
|
2
|
Tablespoons
|
Whole flax seed
|
|
|
1/3
|
Cup
|
Fat of choice *
|
|
Beat well w/ a spoon, then
gradually stir in
|
3
|
Cups
|
Kamut flour
|
|
Switch from the spoon to
kneading. I knead right in the
large bowl, but you can turn out onto a lightly floured board if you like. Knead until smooth and elastic, about 5
mins. Knead in more Kamut flour if too sticky. Grease the bowl and the
dough ball w/ your chosen fat and cover bowl w/ a towel. Allow to double in bulk. About an hour or more depending on room
temp. Punch down the dough.
For Loaf Bread:
Divide into three parts, roll
into loaf shapes and put into greased loaf pans.
For 16 Rolls:
Divide the dough into 4
pieces. Then divide each piece
into 4 smaller pieces. Knead each
to a uniform ball, roll up tight and pinch the tops w/ a scissors. Lay on a greased parchment lined sheet. Push down the pointy bits to make them
look attractive and soft.
Cover and allow to rise until
doubled, about 30 mins or so.
Preheat oven to 375.
|
¼
|
Teaspoon
|
Gourmet sea salt **
|
|
Bake for 30 mins for rolls,
about 40 mins for loafs. When they
are lightly golden test for a hollow sound. These are great the day baked and make wonderful toast after
that.
* Fat of choice: This is where it gets interesting and
fun. Use melted butter, evoo, or
go a little more flavorful w/ melted bacon or duck fat.
** Fleur de sel, Himalayan or
Bolivian pink salt, Coarse Sicilian sea salt, Black or orange Hawaiian sea
salt, favorite sea salt blend
Eat, Live & Party Well
Blog post by Chef Mark Cleveland
Avanti is the longstanding leader in organic,
sustainable, local, flavorful cuisine in Orange County, CA.
Meaning 'forward' in Italian, Avanti Natural is a
culinary philosophy that integrates the best of traditional European and Asian
healthful eating with the latest nutritional information for optimum health.
Our successful restaurant Avanti Café was located on
17th St in Costa Mesa from 2005 through 2014. Follow us on social media to see what
is new and in store for Avanti in our culinary futures.
At Avanti Natural, we believe that you don't have to
sacrifice taste to eat healthy; you can Eat Well & Live Well
