SWG Bread

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Serves: 28

  • 1 package yeast
  • 2 tsp / 10 gm salt or substitute
  • 4½ cups / 540 gm SWG flour
  • ¼ cup / 60 gm coconut sugar syrup (⅓ cup coconut sugar dissolved in ¼ cup water, boiled for 3 minutes while stirring, then cooled)
  • 2¼ cups / 540 ml organic grass-fed or vegan milk or warm water

Directions – Machine Method

  1. Add all ingredients to bread machine in order listed.
  2. Set machine on wheat/light/1.5-lb loaf.

Directions – Hand Method

  1. Warm 1¾ cups of the milk with the coconut sugar until the mixture reaches body temperature.
  2. Add yeast to the milk and sugar mixture. Set it aside for five minutes, or until it becomes foamy.
  3. In a separate bowl, mix together salt and flour.
  4. Add the milk, sugar, and yeast mixture to the flour and salt, and mix until it forms one solid ball.
  5. Allow the dough to rest for 10 minutes.
  6. Knead for 10 minutes.
  7. Allow the dough to rest for 10 minutes and then knead the bread for 10 more minutes.
  8. Set the dough on a clean towel and allow it to rise until it doubles in volume (about 1½-2 hours).
  9. Preheat oven to 375°F / 190°C. Spray a loaf pan with nonstick cooking spray.
  10. Punch the dough down, form it into a loaf and put it into the prepared loaf pan.
  11. Allow the dough to rise again until double in volume.
  12. Baste the top of the loaf with the remaining milk.
  13. Bake in the preheated oven for about 45 minutes, or until the bread achieves a golden brown color.
  14. Cool on a rack and serve.
Matt Green is a health and fitness expert who trains clients and helps anyone achieve the health and fitness goals they are reaching for. Matt has been into health and wellness for over 13 years. For more information please check out his short bio
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