left@abq

Preheat oven to 325F

Oil and line loaf pan with wax or baking paper

Mix well in bowl 1: 

1 tbsp flax seeds mixed with 3 tbsp water 3 bananas .5 to 1 c sugar 4 tbsp oil (I like walnut oil but it really doesn’t matter)

Mix well in bowl 2:

1.5 c flours (I used .5 c whole spelt, .25 c almond meal, .75 unbleached white) 1 tsp salt 2.5 tsp baking powder (OR, not and, 1 tsp baking soda) .5 c chocolate chips

Pour bowl 1 into bowl 2 and combine until just mixed. Pour into baking pan and bake about 55 minutes. 

Cam’s Loaf

For 1 loaf it's 1 1/3 cup warm water, 1 teaspoon dry active yeast, 1 teaspoon salt, 2 3/4 cups and 2 tablespoons bread flour.

Dissolve yeast and salt in water and then mix all ingredients in bowl w rubber spatula or in a food processor. (Optional: add in 1 tsp olive oil and rosemary leaves; if you do, also add 1 or 2 tbsp extra flour.)

Cover bowl but not airtight and let it rise in the fridge for at least 2 hrs and up to 7 days.

Pull dough from fridge and let sit for 20 mins (or 40 mins if the dough as been refrigerated for longer than a day).

Dust a surface w corn meal, grease hands and form dough into a ball. Cover ball w flour, make three parallel cuts to let it expand.

Preheat pizza stone on top rack and a pan on the bottom rack in oven at 425F for 20 mins.

After everything is preheated n shit slide the dough onto the pizza stone and put a cup of water in the pan below to make the steam that creates makes the crust nice and crunchy.

Let that cook for 25 minutes, rotate bread, add a little more water, cook for another 15 mins.