Tuesday, February 17, 2009

Bread, perfected.

I think I finally got my bread recipe down pat. This creates a fairly dense loaf. Don't make it if you're looking for fluffy bread. It's very tasty and toothsome though, especially toasted with butter. I don't use exact measurements of flour and additions (whole grains and flax meal), so am ball parking here on those. This recipe makes two good sized loaves, so you can freeze one for later.

Amber's Whole Wheat Bread

4 cups tepid water
2 Tbsp active dry yeast
2 tsp salt
4 Tbsp vital wheat gluten
1 to 1.5 cups cooked wheat berries or barley
1 cup flaxseed meal
3-5 cups finely ground whole wheat flour

Let yeast dissolve in water in a large (very large) bowl for about 10 minutes. Then whisk in salt and gluten. Stir in cooked grains and flax meal, then start adding flour a half cup or so at a time, stirring with a spoon, until dough is too thick to stir any more. Make a mound of flour on a kneading surface, pour the dough onto the flour, and put more flour on top of dough. Start kneading with your hands, adding flour a bit at a time if needed until dough forms into a nice solid ball and doesn't stick to your hands any more. Stop adding flour now. Keep kneading for 5 or so minutes, then place dough ball in a large bowl coated with oil or cooking spray. Cover with a towel and set in a warm spot and let rise for about an hour. Roll dough out onto kneading surface, knead for a few minutes, then cut into two equal halves, form into loaves with a slit on the top and put in oiled/sprayed bread pans. Let rise for another 45 minutes to an hour. Place on middle rack in oven, turn oven on to 375 degrees. Bake at 375 for about 55 minutes.

No comments:

Post a Comment