Just saw this thread! I'm a breadbaker and make all the bread, buns, etc that our family uses. I use spelt a lot and focus on yeast-free baking. Looking forward to catching up on the posts here!
post #81 of 208
11/15/07 at 10:06am
Here is a recipe I make with fresh-ground flour. We LOVE it. The texture is soft, it slices beautifully, and it smells heavenly when it's toasted. I especially love that it only rises for 15-20 min then continues to rise as the oven preheats. This bread practically defies the laws of physics. I've never encountered a whole wheat recipe that only requires one rise before (but I am fairly new to this, LOL).
Honey Whole Wheat Bread
3 C. whole wheat flour
1/3 C. gluten flour
1 ½ T. instant yeast
2 ½ C. hot water
1 T. salt
1/3 C. oil
1/3 C. honey
1 ½ T. lemon juice
3 C. whole wheat flour
Mix together first 3 ingredients in a mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest for 10 minutes. Add salt, oil, honey and lemon juice and beat for one minute. Add last flour one cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from side of bowl. This makes a very soft dough.
Preheat oven to lukewarm for one minute and then turn off. Turn dough onto oiled counter top. Divide into 2 loaves and place into 2 4X8 bread pans, previously sprayed with a non-stick spray. Place in warm oven to let rise for 15 to 20 minutes, until dough reaches about ½ inch above top of pan. Do not remove from oven. Turn oven on to 350 degrees and bake for 30 minutes. (Start timing when you first turn on the oven, not when the oven reaches temperature.) Remove from pans and cool on rack.
|Thanks for sending me to this post My next question is- what if you don't have a mixer, let alone a dough hook?|
I dont have the time to read through the thread today. I wanted to ask about sourdough. I am on a quest to make an ongoing starter and keep it in my household since we are big sourdough lovers here.
My question is:
Can I make it using all purpose white flour?
I cant get my hands on any wheat or good grain flour for a few weeks and I REALLY had a taste for this bread.
So what might yall think of that?
Think it would turn out ok?
Yummmmm...sour dough. I might just have to make some tonight!
Yes, you can use all purpose flour.
Remember that the good sour taste takes a while to develop from a new starter. I made my starter at the very beginning of fall and it's finally sour...though not as sour as I eventually want. Nothin' like fresh bread no matter what type it is!
Sour dough with some olive oil and balsamic.....oh ya baby!
|"If you had the recipe for WonderBread, I would eat it every day"|
Making my Starter tonite..
Ok another question..
DP just told me that he only likes breads with super soft texutre and super soft crust. He said and I quote
So does anyone have a good recipe for bread with a REALLY soft fluffy texture and REALLY SOFT crust?