Whole wheat bread
Per request, here's what I use for bread. I realize this is a bit involved, but if you want 100% whole wheat bread, this is the best recipe I've found. This is adapted from Peter Reinhart's book, The Bread Baker's Apprentice. I'll assume some understanding of basic bread making concepts rather than include pages and pages of instructions.
1) Day before you make bread:
Soak 1 cup coarse whole wheat flour in 3/4 cup water. Cover and leave at room temperature.
Make pre-ferment in a separate bowl:
1 1/2 cups high-protein whole wheat flour
1/4 tsp instant yeast
1/4 cup room temperature water
Leave at room temperature for about 2-4 hours, or until you know the yeast is working. Refrigerate overnight. Bring the pre-ferment back to room temp before completing the bread dough the following day.
2) On bread making day:
Put the soaked flour and pre-ferment in a large bowl. Add:
2 cups high-protein ww flour
1 1/3 tsp salt
1 tsp instant yeast
1 large egg, beaten
1 tbsp oil (I use olive; original recipe is vegetable oil)
[You can add 2 tbsp honey if you are okay with it. I don't.]
Mix all ingredients and knead 10-15 minutes, slightly less time if you use a machine. Dough will be slightly tacky.
Transfer to an oiled bowl, cover and allow to rise for about 2 hours or until doubled.
Divide into two equal pieces (18 oz each). Form into loaves. If you use loaf pans, put into two 8 1/2 x 4 1/2 oiled loaf pans. Cover lightly, and allow to rise for about 90 minutes or until doubled again.
Bake at 350 for 40-60 minutes or until done (190 degrees in the center).
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The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
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