2 cups bread flour
1 cup whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cups almond milk or water (works with any liquid)
1/4 cup olive oil (you can also use melted milk-free margarine, vegetable oil, or any other liquid fat, instead of olive oil)
Preparation
Mix all dry ingredients together and set aside. Then combine milk and oil together and mix liquids into dry. Stir just until the flour is incorporated and you can no longer see dry granules. Depending on the humidity of the air where you live you may need a little bit more or less liquid. The dough should be moist but not sticky, let the dough sit for 3 or 4 minutes to allow the flour to fully absorb the liquid, do not rush to add liquid or flour to it the dough. Make sure not to over stir the dough or your bread will be tough.
Dust a baking sheet with flour, then oil your hands; this will keep the dough from sticking to them. Take the dough and shape it into a ball and place on baking pan. Score the surface in a diamond or X shape to prevent splitting of the crust.
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