My friend Jillian sent me this recipe for whole wheat bread and I’ve been waiting for the right time to try it out. I made a bit of a mistake in thinking that last night might be that time. You see, I seem to have a problem with reading the directions before I make a recipe. I had perused it several times, but overlooked the three separate rising periods when I decided to start it at 9:30pm. At first I thought it was only two rising periods and that maybe I could speed it up and still bake it that night, but instead after the eighteenth time I read it, I realized I would not have bread until the morning. With my head hung low, I left the bread on the counter, covered it with a towel, and crossed my fingers that it would make it through the night.
This morning, I rose a bit early and was happy to see the bread had survived. I warmed the oven and popped the bread in, hoping I hadn’t ruined everything. The apartment filled with the delicious scent of fresh baked bread, making the morning a little more cheerful. When I pulled the bread out, I could see that it had suffered slightly from my mistakes (it didn’t rise well), but overall it made it out mostly intact. I cut a slice and took my first bite. It was moist and pretty good, although a little bit of butter really helped it. I think I was looking for a little more umph in it. I can imagine it would be really tasty with a bit of fruit jam on it or something like that to sweeten it up a bit.
In the end, I think I’m spoiled by the no knead bread. It so easy and really delicious and you hardly have to think about it. Maybe I’ll try a whole wheat no knead bread.
2 cups warm water (105°-115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/4 cup molasses
5 to 6 cups whole-wheat flour
2 tablespoons sugar
2 teaspoons salt
1/2 cup canola oil
an egg wash made by beating 1 large egg white with 1 teaspoon water
3 tablespoons old-fashioned rolled oats for sprinkling loaves
1
In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
2
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about hour.
3
Punch down dough and let rise, covered, 45 minutes more.
4
Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by inches.
5
Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels, 45 minutes.
6
Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.
whole wheat bread
My friend Jillian sent me this recipe for whole wheat bread and I’ve been waiting for the right time to try it out. I made a bit of a mistake in thinking that last night might be that time. You see, I seem to have a problem with reading the directions before I make a recipe. I had perused it several times, but overlooked the three separate rising periods when I decided to start it at 9:30pm. At first I thought it was only two rising periods and that maybe I could speed it up and still bake it that night, but instead after the eighteenth time I read it, I realized I would not have bread until the morning. With my head hung low, I left the bread on the counter, covered it with a towel, and crossed my fingers that it would make it through the night.
This morning, I rose a bit early and was happy to see the bread had survived. I warmed the oven and popped the bread in, hoping I hadn’t ruined everything. The apartment filled with the delicious scent of fresh baked bread, making the morning a little more cheerful. When I pulled the bread out, I could see that it had suffered slightly from my mistakes (it didn’t rise well), but overall it made it out mostly intact. I cut a slice and took my first bite. It was moist and pretty good, although a little bit of butter really helped it. I think I was looking for a little more umph in it. I can imagine it would be really tasty with a bit of fruit jam on it or something like that to sweeten it up a bit.
In the end, I think I’m spoiled by the no knead bread. It so easy and really delicious and you hardly have to think about it. Maybe I’ll try a whole wheat no knead bread.
Whole-Wheat Bread Hayes
2 cups warm water (105°-115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/4 cup molasses
5 to 6 cups whole-wheat flour
2 tablespoons sugar
2 teaspoons salt
1/2 cup canola oil
an egg wash made by beating 1 large egg white with 1 teaspoon water
3 tablespoons old-fashioned rolled oats for sprinkling loaves
1
In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
2
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about hour.
3
Punch down dough and let rise, covered, 45 minutes more.
4
Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by inches.
5
Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels, 45 minutes.
6
Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.
Leave a Reply