Thursday, September 23, 2010

Bread Recipe: Whole Wheat.

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Plain whole wheat bread can sometimes seem a bit dull. This whole wheat bread recipe uses a combination of flours, including rye and pumpernickel, as well as nuts, seeds and oatmeal to jazz it up a bit. The flavors from the rye and pumpernickel flours are subtle and add a nice texture to the loaf. Olive oil is used for the fat and maple syrup for a touch of sweetness; neither flavor is intrusive in the final product. This bread recipe is easy to make. Give it a try!

Happy, Healthy, Hippie Bread

Two hours before you plan to bake, combine the following ingredients in a small bowl:

1 ounce flax seeds
1 ounce raw sunflower kernels
1 scant ounce sesame seeds
1 ounce old-fashioned rolled oats.
2 ounces water


3 cups whole wheat flour
1 cup spelt flour (plus more as needed when kneading the dough).
1 cup rye flour
1 cup pumpernickel flour (also called dark rye meal)
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup maple syrup (you may substitute honey)
1/4 cup olive oil
1 tsp. salt
1 and 3/4 cup water

In a large mixing bowl, combine all the flours together. Slowly stir in the 1 and 3/4 cup water. It will be dry. The point of this process is to allow the flour to absorb the water.

Dissolve the yeast in 1/2 cup warm water in a medium bowl. Let this sit for five minutes. Add the maple syrup, olive oil, and salt. Add all of this to the bowl with the flour and water. Stir (or mix in your stand-mixer) until everything is combined.

Stir in the seed/rolled oat mixture.

Knead the dough until it is smooth and elastic. Add additional spelt flour as needed to get the dough to come together. It will remain a bit sticky due to the rye flour.

Place the dough in an oiled bowl. Turn the oiled side up. Cover the bowl with plastic wrap and let the dough rise in a warm place until double, about an hour.

When the dough has risen, gently deflate it and turn it out onto your work surface. Divide the dough into two equal halves. Shape each piece into a rectangle that will fit into your bread pan, about 8 1/2 by 4 1/2. With the dough orientated toward you as if it were a page in portrait (not landscape) format, fold the dough like you are folding a business letter. Seal the final fold and gently shape the dough into loaf shape.

Please the dough, seam side down, into oiled 8 1/2 x 41/2 x 2 1/2 loaf pans. Cover loosely with plastic wrap. Let the dough rise in its pans until double, about 1 hour.

While the dough is rising, pre-heat oven to 375 degrees.

Bake the bread for 40 to 45 minutes, until deep brown. Cool for five minutes in the pans. Then remove the bread from the pans and finish cooling on a wire rack.


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