Saturday, February 13, 2010
Live whole wheat bread!
So here's the scoop: as I stated in my previous post, you need to use fresh ground flour. If you don't have a wheat grinder, find one nearby, maybe someplace that sells wheat berries will have one you can use. To buy your own, check out Wonder Mill grinders.
For the basic whole wheat bread, Sherry (our instructor) used this combo:
1/2 HARD WHITE SPRING WHEAT BERRIES
1/2 HARD RED SPRING WHEAT BERRIES
This recipe was made using the Electrolux DLX-2000 8 quart mixer, which is a fabulous mixer. NOTE: If you use a KitchenAid mixer, cut this recipe in half. This recipe can also be made by hand, but you gotta knead it...
Also important: when you grind 1 cup of wheat berries, you get about 1.5 cups of flour, and flour must be used or frozen within 72 hours to retain nutritional components.
1) Grind 9 cups of wheat berries (see mix above) =13 cups of flour.
2) Put wet ingredients in mixer bowl and mix on low speed.
5 cups warm water (105* - 110*)
1/2 cup olive oil
3/4 cup honey
3) Add 3 TBSP yeast and 3 tsp sea salt into the flour mixture.
4) Add half of the flour mixture to the mixer bowl, mix on high for 1 minute.
5) Add the rest of the flour mixture, mix on low speed until mixed, then set timer and let it mix on low speed for 7 minutes
6) Allow dough to rest for 2-5 minutes in mixer bowl.
7) Punch down and roll out onto an oiled surface (2-3 TBSP olive oil)
8) Split into 4 equal sections (4 loaves) and work gently to stretch the gluten fibers, gentle kneading, until smooth round loaf. Do not use or add flour.
9) Place in oiled 3" x 9" loaf pans. Sherry also mixes liquid lecithin with the olive oil in the pans - helps it not stick to the pan.
10) Let bread rise in pans until about doubled in size.
11) Bake at 350* as follows, depending on type of oven: 30-35 minutes in conventional gas oven; 33 minutes in convection gas oven; electric ovens shorten baking time by 5 minutes.
12) Remove from pan after baking and place back in oven for a couple of minutes, then remove from oven and let cool on a rack.
13) Eat within 72 hours and/or freeze when cooled completely. Enjoy!
I will re-write this recipe as a link in our 'Recipes We Love' section later...