My bread recipe

[mamajoan]

I typed this up for someone on an email list, and then I figured I might as well post it here. This is the recipe I have worked up for 100% whole-wheat bread, based on several other recipes I've played with a bit.

This recipe makes 2 loaves. Of course, you can halve it for just one. duh. ;)

* 6 cups whole-wheat flour
* 3 tablespoons vital wheat gluten (you get this at Whole Foods or similar -- absolutely crucial if you want whole-wheat bread that's not a hockey puck)
* 4 heaping tablespoons flaxseed meal (optional)
* 3 heaping tablespoons wheat germ (optional)
* 3-4 tablespoons sesame and/or pumpkin and/or poppy seeds (optional)
* 2 teaspoons salt
* 4 tablespoons oil
* Anywhere from 4-8 tablespoons of sweetener -- sugar, brown sugar, honey, or maple syrup in any combination
* 2 cups water and/or milk in any combination -- if you use milk, must bring it at least to room temperature; if water, run it hot from the tap (should be just barely uncomfortable to the touch)
* 4 teaspoons yeast

Put about 4 cups of the flour in a bowl, reserving the other 2 cups aside. Mix into the bowl the wheat gluten, flaxseed meal, wheat germ, seeds, salt, and any dry sweeteners (i.e. sugar/brown sugar). Mix well.

Make a little indentation in the dry ingredients and add the oil, wet sweeteners if any, milk and/or water. Add the yeast last. Stir until well combined. Then stir in the reserved flour, a little at a time. At some point the dough gets so stiff you can't stir it with a spoon any more; then I use one hand to mix it while using the other to pour in the flour. If you used all "dry" sweeteners you might need to add a little extra water at this point.

When all the flour is in, use both hands to finish incorporating, then knead the dough for 5-10 minutes. It will be very stiff and hard to knead because of the 100% whole-wheat flour. I like to put the bowl on the floor and kneel over it so I can get leverage. The kids also love to help knead.

Put the dough in a greased bowl, cover, and let it rise for at least an hour, or more.

Punch dough down, divide into two equal parts, shape into loaves and put each one into a loaf pan (first spray the loaf pan with cooking spray if it's not nonstick). Let dough rise for another 30-45 minutes until the dough is 1/2 to 1 inch above the top of the pan.

Brush tops lightly with water and put into a 350-degree oven for 25-35 minutes. If in doubt, take it out sooner rather than later, because undercooked bread is always better than overcooked.

Note, you can easily do this with some proportion of white flour -- decrease the vital wheat gluten accordingly if desired.

I've found that the key to a good texture on whole-wheat bread (light and fluffy, not dense and heavy) is a) kneading it a lot, to activate the yeast, and b) a good first rise but c) not too long of a second rise because then it starts to deflate when you put it in the oven. The first rise you can let it go as long as you want, even many hours; but the second rise you want to keep an eye on it and get it into the oven as soon as it's ready.

ah well, maybe no one cares, but there it is for posterity :)

Comments

[techn0goddess.livejournal.com]

Thanks! It's always good to have another bread recipe to try.