Vanessa's Recipe based on Sharon's Homemade Bread

This recipe is from Vanessa's personal cookbook. Here is a picture of her with bread she baked a few days before she baked bread for our writers' party:

Vanessa & Stacia at Cohousing

 

My Healthy Homemade Bread

1 loaf	2 loaves	Ingredients
1 ½ cups	3 cups	Warm water
½ cup	1 cup	Hot water
2 Teaspoons	1 Tablespoons	Yeast
3-4 cups	7 cups	Bread Flour
¼ cup	½ cups	Chia Seeds
2 Teaspoons	1 Tablespoon	Salt
1 Tablespoon	1 Tablespoon	Sugar
3 Tablespoons	¼ cup	Flax seeds or Hemp seeds
¼ cup	¼ cup	Pumpkin seeds or Sunflower seeds

Directions

One Loaf	Two Loaves
Put the warm water, yeast, 2 cups bread flour into mixing bowl & mix for 10 minutes or more.	Put the warm water, yeast, 4 cups bread flour into mixing bowl & mix for 10 minutes or more.
Put the chia seeds in hot water to soak until the water cools a bit.	Put the chia seeds in hot water to soak until the water cools a bit.
Once the water is cool enough, put the soaked chia seeds into mixing bowl.	Once the water is cool enough, put the soaked chia seeds into mixing bowl.
Put the salt, sugar, flax seeds or hemp seeds, pumpkin seeds or sunflower seeds into mixing bowl.	Put the salt, sugar, flax seeds or hemp seeds, pumpkin seeds or sunflower seeds into mixing bowl.
Put 1 cup of flour into mixing bowl and see. Put ½ cup more flour into mixing bowl and see. Put ½ cup more flour into mixing bowl.	Put 1 cup of flour into mixing bowl and see. Put 1 cup more flour into mixing bowl and see. Put 1 cup more flour into mixing bowl.
Set the timer for one hour.	Set the timer for one hour.
Once the timer dings, oil the cast iron pot.	Once the timer dings, oil the cast iron pots.
Create a flour bed for the dough.	Create a flour bed for the dough.
Knead the dough until it is not sticky on the outside.	Knead the dough until it is not sticky on the outside and divide in half and put flour on the sticky ends of the two loaves.
Put the bread into the cast iron pot and cover for half an hour or until it doubles in size. Whichever comes first.	Put the breads into the cast iron pots and cover for half an hour or until it doubles in size. Whichever comes first.
Set the oven to 425°F	Set the oven to 425°F
When the oven is at 425°F, put the pot into the oven with the lid on for 20 minutes.	When the oven is at 425°F, put the pots into the oven with the lid on for 20 minutes.
When the 20 minutes is up, take the pot out of the oven and take the lid off the pot.	When the 20 minutes is up, take the pots out of the oven and take the lids off the pots.
Put the pot back in the oven for 22 minutes.	Put the pots back in the oven for 22 minutes.
When that time is up, take the pot out of the oven and shake the pot to loosen the loaf so it is easier to transfer to a cooling rack.	When that time is up, take the pots out of the oven and shake the pots to loosen the loaves so it is easier to transfer to a cooling rack.
Place the bread onto the cooling rack and let it cool.	Place the breads onto the cooling rack or racks and let it cool.
Now it is ready to eat.  :)	Now it is ready to eat. :)