St. John's Bread
Cook time: 
Total time: 
Serves: 1 loaf
  • 1⅓ cup water
  • 2 Tbsp. diastatic malted barley flour
  • 2 tsp. baking yeast
  • 2¾ cups hard whole wheat flour
  • ¼ cup soy flour
  • 1 Tbsp. plus 1 tsp. roasted carob powder
  • 1 Tbsp. neutral-flavored oil (I used avocado oil)
  • ½ tsp. salt
  • ⅓ cup sesame seeds (I used hulled sesame seeds)
  • ½ cup regular rolled oats
  • 2.5 oz dates (packed ⅓ cup chopped dates)
  1. Mix the yeast and diastatic malt with the water.
  2. Mix with all remaining ingredients (I used a stand mixer with the paddle attachment for this).
  3. Knead for five minutes (dough hook wouldn't pick up the dough so I did this by hand).
  4. Put loaf in an oiled ceramic bowl, cover with saran wrap.
  5. Leave overnight in a refrigerator.
  6. Take out of the fridge and let the bowl and dough come to room temperature and rise, which may take several hours. You can speed up the process by putting the loaf in a warm, draft-free place.
  7. Punch the loaf down, reshape it into a ball.
  8. Put parchment paper on a baking sheet and put the loaf on top. Cover with plastic wrap and let rise again for 30-60 minutes.
  9. Preheat oven to 350 degrees.
  10. Bake for 50-60 minutes until the crust looks cooked and the bread sounds hollow when thumped.
Recipe by Fit and Fed at