Here we are following the time-tested method of creating pre-doughs that is discussed at length in Peter Reinhart’s Whole Grain Breads. The recipe is rather adaptable. A little extra fat creates a soft, airy crumb and slows staling; honey sweetens; buttermilk adds acidity and a pleasant tang; and orange juice tempers the faint bitterness in whole wheat without adding orange flavor. None of these things, however, is necessary for good bread. To keep things super-simple and super-cheap, omit everything except the flour, yeast, salt and water, and substitute water for the other liquids. If you’re not accustomed to eating 100 percent whole-grain foods, you may want to substitute unbleached bread flour for a portion of the whole-wheat flour. Keep in mind that whole-wheat flour absorbs more liquid than white flour, so reduce the liquid somewhat if using white flour. You can always add more water later. Homemade Whole-Grain Bread Recipe Makes a 1-pound loaf. Sponge 1 3/4 cups (8 ounces) whole-wheat flour 1/4 tsp (.03 ounces) instant yeast 3/4 cup (6 ounces) cool water Soaker 8 ounces whole-wheat flour, OR 1/4 cup (2 ounces) whole-wheat flour PLUS 6 ounces combined total cooked and uncooked grains (see our Cooking Grains chart) 1/2 tsp (0.14 ounces) kosher or sea salt 1/2 to 2/3 cup (4 to 5 ounces) buttermilk or yogurt (wet grains require less liquid than dry grains) 2 tbsp (1 ounce) orange juice Final Dough All of Sponge recipe All of Soaker recipe 1 tsp (1/8 ounce) salt 2 1/4 tsp (1/4 ounce; 1 standard packet) instant yeast 1 tbsp (1/2 ounce) unsalted butter, softened 2 tbsp (1 ounce) honey Extra flour and water for adjustments The Day Before Baking Make the Sponge: Mix ingredients together to form a ball of dough. With wet hands or a mixer with the dough hook attachment, knead the dough for about 2 minutes, then let it rest for 10 minutes. Knead again for about a minute. Cover and refrigerate immediately for at least 6 hours. (This can also be done up to a few days before use.) Make the Soaker: Mix ingredients together to form a loose, wet ball. Cover and leave at room temperature for 6 to 24 hours. (You may also make this a few days before baking, in which case it should be refrigerated.) The Day of Baking Make the Loaf: About an hour before you begin mixing your bread, remove the soaker (if it has been refrigerated) and the sponge from the refrigerator to allow them to come to room temperature. Cut or tear the sponge into about a dozen pieces, and roll each in the soaker before adding it to the work bowl of a stand mixer fitted first with a paddle, then with a dough hook after the dough comes together. Add the remaining ingredients except the butter and honey. Mix on first speed for 2 minutes, then increase to second speed and mix for another 2 minutes. Add the honey and butter, and mix for another 2 minutes. Let the dough rest in the mixing bowl for 10 minutes Read more: motherearthnews/real-food/homemade-whole-grain-bread-recipe-zmrz12djzmar.aspx#ixzz2fGhnTZhB
Posted on: Wed, 18 Sep 2013 17:59:46 +0000
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