Wednesday, April 02, 2008

100% Whole Wheat Sandwich Bread

100% Whole Wheat Sandwich Bread
From Artisan Bread in 5 Minutes a Day

Hands-on time: 5 minutes
Rest time: minimum…2 hours on the counter or (and my favorite way) up to 5 days in a lidded but not air tight container in the fridge.
Shaping and second rising: 1 hour 40 minutes
Baking time: 50-60 minutes

Makes 3 (1½ lb/680g) loaves

1½ cups lukewarm water
1½ cups lukewarm milk
1½ tbsp granulated yeast (1½ packets)
1 tbsp plus 1 tsp salt
½ cup honey
5 tbsp neutral-flavored oil (I used canola) plus more for greasing the pan
6 2/3 cup whole wheat flour (avoid whole wheat pastry flour or “graham” flour)

To mix & store the dough: I used my KitchenAid with dough hook attachment but you can use a 14 cup capacity food processor or a 5 litre/5 quart bowl and a wooden spoon. No kneading required!

1. Mix the yeast, salt, honey and oil with the milk and water in the (stand mixer) bowl.

2. Mix the flour using a spoon or dough hook attachment in a food processor or stand mixer.

3. Cover (not air tight) and allow it to rest at room temperature until the dough rises and collapses – about 2 hours (you can bake the bread from this state) or let it “rest” in the fridge for up to 5 days.

Baking the bread:
1. Lightly grease a 9”x4”x3” non-stick loaf pan. Using wet hands, scoop out a 1 ½ pound (cantaloupe size) handful of dough. Keeping your hands wet, quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides.

2. Drop the loaf into the prepared pan. You want to fill the pan slightly more than half-full.

3. Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash using the tip of a serrated bread knife.

4. 30 minutes before baking time, place a baking stone (I use my pizza stone) in the center of the oven and an empty tin broil or cake pan on the lowest shelf. Preheat the oven to 350°F/175°C .

5. Place the loaf on a rack near the center of the oven.

6. Pour 1 cup of hot water into the empty pan and quickly shut the oven door to keep the steam in. Bake for about 50-60 minutes. The loaf should be dark golden brown and firm.

7. Allow it to cool before slicing

1 comment:

Steve Ballmer said...

Adoro suas fotos, bom blog!