Ingredients
1 cup Molasses
4 cups water
1 cup olive oil
2 tablespoon Active Dry yeast
2 tablespoon Cinnamon, Saigon
1 teaspoon Allspice
1/2 teaspoon Cardamom, Ground
2 teaspoon Orange Zest
2 teaspoon Rum Emulsion
1/2 cup Coconut Sugar
11-12 cups Organic Grains Hard Red Wheat Flour
2 teaspoon Sea Salt
Preparation
Directions: Combine the molasses, water, oil, yeast, sugar and extract in a bowl. Combine the flour and spices in bread mixer bowl. Add the liquid mixture to the bread mixer and lightly combine on low speed. Kneading with a dough hook on medium speed 4-5 minutes until elastic and smooth. Remove hook and form dough into a ball. Place in covered location and raise until doubled (at 80°about 1 ½ hours.) Expel the air from the dough. Divide the Dough into 4 equal portions. Form each portion into a loaf. Place loaves into 4 oiled loaf pans. Cover and proof until doubled, about 1 hour. Lightly slit tops of loaves and bake at 425°for 20 minutes. Lower baking temperature to 350°and bake an additional 15-20 minutes. Internal temperature should register 195°. Remove from oven and allow to cool before removing from pans.
