Wednesday, October 27, 2010
Whole Wheat Bread.
I threw this one together when I got home this afternoon. I put 2 1/2 cups of water into a large bowl with a teaspoon of yeast, and then stirred in whole wheat flour until I had a very thick soup. I stirred it about 300 times in the same direction to get the gluten working, then I covered it, and left it on the counter for a few hours while I studied, worked out, and napped. Later, I added another teaspoon of yeast, for good measure, 2 teaspoons of salt, and more whole wheat flour until I had a workable dough. Then, I kneaded it for ten minutes, sprinkling more flour on the bread or the counter as needed. Then I placed it in an oiled bowl, flipped the dough once, so it was coated with oil, and let it rise, covered, for 1 1/2 hours. Then, I punched it down, and shaped it into loaves, which I placed in my loaf pans. I let it rise for another hour, and, before I baked it, I heated the oven with a brick inside. The brick is a constant source of heat, unlike the electric oven, which turns on and off again, making the heat fluctuate. I scored the loaves, and sprinkled them with flour, and then baked them for 48 minutes at 350 degrees F. Don't forget to take them out of the pans immediately, and cool them on a wire rack, so the air can circulate around them. This prevents the loaves from getting soggy as they cool. Finished.
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