This recipe comes just because we are running out of bread!
Recipe: Whole wheat bread (1 medium loaf)
Ingredients:
- 3 cups KAF whole wheat flour
- 1 TB arrowhead gluten powder
- 1+1/3 cup warm water
- 2+1/2 tp active dry yeast
- 1+1/4 tp salt
- 2.5 TB vegetable oil (1 TB in dough, 0.5 TB rubbing dough top, 1 TB greasing pan)
- 2 TB honey
Procedure:
1. Proof yeast in 1/2 cup warm water. Mix thoroughly. Let sit for 10 minutes.
2. Sieve flour with salt and gluten.
3. Add proofed yeast to sieved flour. Mix to form a dough. Add water incrementally. After each addition, mix well for a few minutes.
4. Once dough is formed, allow to sit covered with plastic.
5. When dough has doubled, punch it down. Add honey and oil. Shape it into a log and allow to proof in a greased pan until volume doubles.
6. Bake at 350F for about 40 minutes. After the first 10-15 minutes, brush top with butter. Then resume baking until brown. Then cover with foil.
7. Allow to cool for an hour before slicing.
Results:
4:03pm, flour sieved with salt and gluten:
4:03pm, 2.5 tp yeast proofed in 1/2 cup warm water:
4:20pm, lean dough formed by mixing flour, yeast and in total 1+1/3 cup water.
4:31pm, dough rested 10 minutes:
4:53pm, dough rested 30 minutes:
4:57pm, 1 TB oil and 2 TB honey added to dough:
5:06pm, final dough rubbed with oil and allowed to rise:
6:15pm, dough risen for 1 hour in warm environment:
6:18pm, dough shaped and allowed to proof in a pan greased with 1 TB vegetable oil:
6:18pm, dough's height at the beginning of the proofing:
6:54pm, dough proofed 35 minutes in the warm setting of cooking:
6:54pm, dough's height after proofing 35 minutes:
7:00pm, dough scored:
7:00pm, baking started at 350F:
7:09pm, loaf baked 9 minutes, being being brushed with butter, then resumed baking uncovered:
7:26pm, loaf baked 26 minutes, with a golden top, resumed baking covered with foil:
7:39pm, loaf baked 39 minutes:
7:40pm, loaf's height when done:
7:43pm, loaf's bottom:
7:43pm, loaf's side:
7:43pm, loaf's heel:
9:10pm, loaf sliced:
9:10pm, loaf yielding 16 slices:
9:10pm, center-of-loaf slice:
9:10pm, heel-of-loaf slice:
9:10pm, crust:
9:10pm, crumb:
Observations:
1. This is a very simple loaf. But every bite of it is rich with the charm of whole wheat. Its simplicity makes it special.
2. This loaf gives a very very clean knife when cut.
7. Allow to cool for an hour before slicing.
Results:
4:03pm, flour sieved with salt and gluten:
4:03pm, 2.5 tp yeast proofed in 1/2 cup warm water:
4:20pm, lean dough formed by mixing flour, yeast and in total 1+1/3 cup water.
4:31pm, dough rested 10 minutes:
4:53pm, dough rested 30 minutes:
4:57pm, 1 TB oil and 2 TB honey added to dough:
5:06pm, final dough rubbed with oil and allowed to rise:
6:15pm, dough risen for 1 hour in warm environment:
6:18pm, dough shaped and allowed to proof in a pan greased with 1 TB vegetable oil:
6:18pm, dough's height at the beginning of the proofing:
6:54pm, dough proofed 35 minutes in the warm setting of cooking:
6:54pm, dough's height after proofing 35 minutes:
7:00pm, dough scored:
7:00pm, baking started at 350F:
7:09pm, loaf baked 9 minutes, being being brushed with butter, then resumed baking uncovered:
7:26pm, loaf baked 26 minutes, with a golden top, resumed baking covered with foil:
7:39pm, loaf baked 39 minutes:
7:40pm, loaf's height when done:
7:43pm, loaf's bottom:
7:43pm, loaf's side:
7:43pm, loaf's heel:
9:10pm, loaf sliced:
9:10pm, loaf yielding 16 slices:
9:10pm, center-of-loaf slice:
9:10pm, heel-of-loaf slice:
9:10pm, crust:
9:10pm, crumb:
Observations:
1. This is a very simple loaf. But every bite of it is rich with the charm of whole wheat. Its simplicity makes it special.
2. This loaf gives a very very clean knife when cut.
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