Hippy Bread

This recipe comes from Virginia Dooley, a great friend of Fayne’s and a fantastic cook and cookbook author herself. The loaf, which she called “Sunlending Bread,” was named after an old-school hippy band that played for people in the 1960s over at the San Geronimo Lodge. “Golden and versatile, just like the woman who shared her recipe with me,” wrote Virginia. In the margins she notes that a real hippy wouldn’t use any white flour, but, she said, it makes for a much lighter loaf.

Step 1: In a large bowl dissolve two packages of yeast and ½ cup warm water and let it proof. Add three cups hot water and two Tablespoons each of honey and molasses, Also add one teaspoon salt.

Step 2: Mix the liquid with two cups unbleached white flour, 3 cups whole wheat flour and 1 cup bran flour. Let that mixture rest for a while until the yeast starts to work and the brans absorbs the liquid a bit.

Step 3: Gradually add two cups total of your choice mixed flours like soy, cornmeal, oatmeal, cracked wheat, rice, wheat germ, oat bran or millet flakes.

Step 4: At this point the dough will be very sticky. Let it rest again for another 15 minutes. Stir it down again and add about two additional cups of whole wheat flour until the dough is smooth and firm. Knead it for at least 10 minutes.

Step 5: Coat the dough lightly with oil and place it in a greased bowl and let it rise in a warm place until doubled, for about an hour. When the dough is ready, punch it down and knead it lightly.

Step 6: Divide the dough and form it into two loaves. These can be free-form or placed in regular bread pans.

Step 7: Bake in a preheated oven to 350-degrees for 35 minutes or until the loaf sounds hollow when you thump it on the bottom. Brush with a little melted butter and cool on racks.

Makes 2 loaves

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