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2 tsp maple syrup

1 ¼ cups nut milk

¾ tsp active dry yeast

1 tbsp olive oil

1 ½ cups all-purpose flour

1 ½ cups whole grain flour

1 tsp bamboo charcoal powder

½ tsp salt

1 tsp white sesame seeds

corn semolina

coconut oil

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I'm working on adapting everything for use at high elevations, so it might not work as well at lower elevations.

1. Sift all-purpose flour and whole grain flour into a large bowl. Set 1 cup aside in a small bowl or measuring cup. Add 1 cup nut milk to the original mixture, then mix until no dry flour remains. Cover and let rest for 30 minutes to facilitate autolysis.

2. Towards the end, warm ¼ cup nut milk. Dissolve maple syrup in nut milk in a large bowl, then sprinkle active dry yeast on top. Let bloom for 10 minutes.

3. Add olive oil and bamboo charcoal powder, then combine.

4. Pour the wet mixture into the bowl with the dough and gently incorporate, adding the flour we set aside earlier by the ¼ cup until the dough stops sticking to the sides. Cover and let rest for 30 minutes.

5. Put a ball of dough on a lightly floured counter-top and start kneading, adding a bit of flour every time it gets sticky. Knead until the dough is smooth and passes the windowpane test. Be careful not to knead more than necessary or use more flour than necessary.

6. Heat the oven to the lowest setting. This will be our warm place for bread rising. Grease up a bowl and put in the dough, rolling it once to cover all sides. Cover with a cloth and place in the oven. Let rise until the dough has doubled in size.

7. Take the dough out of the oven, knead it a few times, and shape into a cigar.

8. Sprinkle some corn semolina on a baking sheet to prevent the dough from sticking, then place the dough on top. Slash it down the middle with a knife to prevent the ends from splitting.

9. Lightly mist the top of the dough with water and add white sesame seeds. Press lightly to make them stick.

10. Cover the loaf with a cloth, then put it back in the oven to rise for an additional 30 minutes. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.

11. Turn the oven up to 375°F and bake for 25-28 minutes, or until it sounds hollow when tapped at the bottom.

12. Brush sides lightly with coconut oil, then let cool on a pile of towels or a cooling rack.

Burger buns: follow steps 1-6 in the recipe above. Instead of forming into a 'cigar' shape at step 7,divide into 8 pieces and shape into a tight ball. Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 30 minutes in the warmed oven. Take buns out of oven, brush lightly with coconut oil (for browning) and put white sesame seeds on top. Bake uncovered for 17 minutes at 375 °F. Let cool on a pile of towels or cooling rack.

Hot dog buns: follow steps 1-6 in the recipe above. Divide dough into 15 pieces and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some corn semolina and put buns on top. Cover and let rise for another 30 minutes in the warmed oven. Take buns out of oven, brush lightly with coconut oil. Bake uncovered for 17 minutes at 375 °F, then let cool on a pile of towels or cooling rack.