Friday, January 31, 2014


Once upon a time...

...I started learning how to bake bread. I have walked many steps on this journey already. Miles and miles of kitchen floor have been trod in this weekly task for eight years. I am getting there. Here is my current recipe and method.

Whole Wheat Bread
makes one 9x4 loaf

 290 ml of HOT water
1 egg
1 Tbsp flaxseed meal
1/4 cup honey
1/4 olive oil
1 tsp salt
1 Tbsp apple cider vinegar
1/2 cups of freshly milled organic hard white wheat
1 1/2 Tbsp active baking yeast

method: In a large mixing bowl add the water, egg, honey, olive oil, salt, flaxseed meal, vinegar - whisk this with a fork until well combined. Then add 2 cups of the flour and whisk this until very well combined. This helps to activate the gluten. add the rest of the flour and the yeast. Knead this for a few minutes. Let it sit for 5 minutes. Then Knead for 6-10 minutes or until some elasticity has started. (this is a semi-wet dough even at this stage. you shouldn't have a firm ball... but a smooshy amoeba of dough) Drizzle a few drops of olive oil and turn over to coat the ball. Cover the dough in the bowl with a clean kitchen towel and leave this in a warm place to rise for 30 minutes or until doubled in size.  Then preheat the oven for 350 degrees. Grease a 9x3 loaf pan with butter. (I like to use a pyrex baking dish. Makes a very evenly baked, crusty bread) Knead down the risen dough and smoosh as much of the air bubbles out as possible. Roll up like a swiss roll. Pinch closed the sides and place in the loaf pan. A light cut or two across the top can help let the air out as it rises and bakes. Let this rise for 9 minutes or so. Bake at 350 degrees for 35 minutes.

No comments:

Post a Comment