Thursday, August 27, 2009

It's true. I actually made edible whole wheat bread.

You've got to try this recipe from the book "Artisan Bread in Five Minutes a Day." I think it's amazing- no kneading involved really.  You mix up a batch of the dough and leave it in your fridge for up to 2 weeks, just taking off a bit when you need some.  The five minutes refers to that time, not the actual mixing up of the dough and the rising which takes longer.

I've made a batch three or four times now and it's worked great every time- which is saying something for me.  Most of the time I make bread it can double as a brick paver.  I found this recipe somewhere online but I think I need to buy the actual book for more recipes and ideas of how to use the dough.  I felt so bakerly taking fresh bread from the oven that we could actually use. Fun!

Whole Wheat Bread

1 1/2 tbsp granulated yeast (1 1/2 packets)
1 tbsp plus 1 tsp salt
1/2 cup honey
5 tbsp neutral flavored oil, plus more for greasing the pan
1 1/2 cups lukewarm milk (I used rice milk and it still worked great)
1 1/2 cups lukewarm water
6 2/3 cups whole wheat flour

I also add 2 tbsp each of vital wheat gluten and dough enhancer.

1. Mix the yeast, salt, honey, oil, milk and water in a 5 quart bowl or other container. (I also added the gluten and dough enhancer)
2. Mix in the flour using a spoon, food processor with a dough attachment, or a stand mixer with a dough hook.
3. Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2-3 hours.
4. The dough can be used now after the first rise or you can put it in the refrigerator in a container with a lid (not airtight) and use over the next several days.
5. When you want to bake some, pinch off however much you need (BRRR, the dough is cold but easier to handle. You can also get your hands wet to make it easier to mold).  Shape into a loaf and put it into a greased bread pan so that it is just over 1/2 full.
6. Let it rest and rise for about 1 hour and 40 minutes. Flour the top and add some slashes to the dough using a serrated bread knife.
7. Preheat the oven to 350 degrees and add a tray to the bottom shelf.  Add hot water a few minutes before putting the bread in to make the oven nice and steamy.
8. Put the loaf in the center of the oven and bake for 50 to 60 minutes or until the bread is deeply browned and firm.
9. Allow to cool completely before slicing.

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