Dr. Beth's Mediterranean Quinoa Salad
Dr. Beth's Dr. Beth's Rustic Bread
Yields: 1 loaf of bread
  • 3 cups warm water
  • 1½ tablespoons active dry yeast
  • 1½ tablespoons coarse salt
  • 6 cups all-purpose flour (I use part white, part whole wheat)
  • ½ cup cornmeal
  • ½ cup freshly ground flax seeds

  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet. I use a pizza stone.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Recipes for Life Cookbook
Dr. Beth's Weight Loss Solution