Wednesday, January 21, 2009

Easy Wheat Bread
We are still without a breadmaker. Well, I could rephrase that to be, we are without an electronic breadmaker as there it seems to have been replaced by me-the-breadmaker. I do cheat a bit and use the kitchenaid mixer to mix and knead, something that I just do not enjoy. This is our favourite recipe from the breadmachine, just made without the machine. It only takes 5 (or maybe 6) ingrediants and is very very yummy.

True Whole Wheat bread
To make a 2 pound loaf (or 2 one pounders)
1.25 cups lukewarm water (I adjust for dryness to 1.5 cups)
2.25 tsp yeast

2 tablespoons honey
4 cups whole wheat flour (I use a mix of whole wheat and multi-grain)
5.5 tsp vital wheat gluten (you may be able to opt out of this)
1.25 tsp salt

Mix the yeast, honey and lukewarm water in the mixing bowl. Let it stand a bit and make sure you mix it all together as the yeast might clump. You could avoid the clumping by making a paste of the yeast and a bit of the water but I never do. Add the flour, gluten and salt. Mix with the dough hook for about 10 minutes or until the dough is somewhat elastic-like. Transfer to a oiled bowl, cover with saran wrap and let rise in a warm spot (I use the oven with the oven light on) until doubled and a finger poked in it leaves and indentation. Knead it down and shape it into whatever you want, one loaf, two loaves, in a pan (greased) or on parchment paper. Let rise again. Preheat the oven to 450, bake for 10 minutes then turn the oven down to 350 and bake until the bottom sounds hollow and you can smell the bread (about 20 minutes longer). You can mist the sides and bottom of the oven a couple of times during the first 10 minutes for humidity (the Joy recommends this). Let cool.

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