Wholy Living Recipe


This recipe is so good; I absolutely love bread with ‘texture.’

In Bosch bowl, combine:

5 ½ C warm water               2/3 C each olive oil (or coconut oil) & honey (or agave)

2+T SAF yeast                     3 C rolled cereal mix

2 eggs                                   4 C seed & nut mix*

6 – 7 C freshly milled Bread Grains (6 C P Gold & 3 C each Spelt & Kamut)


Let rest about 20 minutes to sponge. When frothy, add …

¼ C gluten flour                    2 ‘glops’ Sunflower Lecithin (about 2 T)

1+ T Himalayan salt                        enough flour to ‘clean the sides of the bowl’



Let mix on speed 2 for 5 – 7 minutes until gluten is smooth & elastic.


Divide dough as desired into loaves, rolls, pizza crusts, entrees, or bread braids.


To bake into loaves, preheat oven at 200 for 5 minutes. Turn off heat.

Shape dough & place in loaf pan. Let rise in warm oven 20 minutes. Bake at 350* for 25 minutes or until a thermometer inserted in the middle reads 180*.


*Seed & Nut mixture: in the Bosch food processor,

· Pour about 1 C each sunflower & pumpkin seeds, walnuts, slivered almonds (all previously soaked & dehydrated)

· Add ¼ C sesame seeds, ½ C flax meal (seeds processed in coffee mill)

Process until desired texture is achieved. Add to the bread mixture prior to sponging. Let the mixture soften in the water and moisten the seeds & nuts.



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