If you can tolerate wheat products, I always recommend choosing either Sourdough (which can be made with any all-purpose flour) or Organic Einkorn Bread. Organic Semolina from Italy is also a quality wheat (great for homemade pasta), but my favorite has to be Einkorn Flour, for several reasons.
Jovial Organic Einkorn Flour:
Is the least processed flour (never been hybridized)
Does not contain Bromide
Is Glyphosate free
Has the lowest gluten index
Easiest to digest
Has the lowest glycemic index
What you'll need:
1 and 1/4 cups warm filtered water
1 and 1/2 teaspoons Dry Active Yeast
2 Tablespoons of oil of your choice (recommend Olive Oil) or melted Grass-fed Butter
1 Tablespoon Raw Honey (I have omitted this and the bread turned out just fine). You can omit the sweetener if you'd like.
3 and 3/4 cup Jovial All-Purpose Einkorn Flour
1 and 1/4 teaspoons Seat Salt
In a large glass bowl, combine water, yeast, oil or butter and honey. It should be creamy.
Add the flour to the top of the mixture as well as the salt to the rest of the ingredients. Stir with a spatula until well-combined. Dough should look wet and sticky.
Cover the bowl with plastic wrap tightly and let rise for 1-3 hours. You want the dough to have doubled and look bubbly! Try not to be impatient.
Preheat oven to 375 F and butter an (approximately) 8 & 1/2 x 4 and 1/2 inch loaf pan.
After dough has risen, transfer to a lightly floured surface and shape into a loaf.
Once the dough is shaped, place it in the buttered loaf pan, cover with oiled plastic wrap (so it doesn't stick to the loaf). Let rise for 30-60 minutes.
Remove the plastic wrap and bake for approximately 40 minutes until the crust is golden brown.