HONEY WHEAT BREAD
For two loaves...
2 Packets of dry yeast (or 5 teaspoons of dry yeast)
1/2 cup lukewarm water
1 cup of 100% Whole Wheat Flour
1 cup of Bread Flour
1/4 cup of soft Butter
1 cup plus 2 Tablespoons warm water
4 cups Bread Flour
4 Tablespoons Honey
2 teaspoons Table Salt
Dissolve two packets of dry yeast in first measure of warm water. Add 1 cup of whole wheat, 1 cup of bread flour, 1/4 cup soft butter, and the 3/4 cup warm water. Mix the batter thoroughly. Let stand for 15 minutes. Then beat in remaining ingredients: remaining flour, water, honey and salt until smooth. Let dough stand for 20 minutes. Turn out and knead about 5 minutes until elastic. Place dough in greased bowl and let rise until double. Two hours approx. Turn out dough flatten and divide in half. Divide each half in half again and make two thick ropes and twist them around each other. Place dough twists into greased 9" loaf pans and allow to rise until double. Preheat oven to 400 degrees for 20 minutes. Bake at 400 degrees for 35 minutes. Remove from pans and allow to cool before slicing (We never do that but it is fun writing it!)
RUSTIC WHITE BREAD
aka this is way too easy…. 1 nice loaf
This recipe is similar to a lot of others out there...best basic bread I can teach you.
3 cups bread flour
½ teaspoon yeast
2 teaspoons table salt
1 cups water
1/3 cup beer (cheap lager! Try Budweiser cans Seriously)
1 Tablespoon white vinegar
In large bowl mix flour, yeast and salt together. Stir in water, beer and vinegar until just barely mixed and it looks like a shaggy ball. Cover it and leave it alone for at least 8 hours or up to 18 hours on your counter in a cool spot. At this point you can refrigerate the dough for up to 3 days.
Dump the dough onto a lightly floured surface and fold it 12 times, and then shape into a ball. Place on top of greased parchment paper and set into a medium skillet, bowl or something similar. Cover and let rise for about 3 to 4 hours. This may take longer if your room is cool! Wait until the dough has doubled.
Ideally put a large Dutch oven into your oven and turn the heat up to 500 for 30 minutes. While the pot is heating, uncover the dough put a slash or two in the top of the dough to make it look like the bakery made it. Carefully remove the lid and using the paper lower the bread into the pot and cover it with the lid. Close the oven door, turn the heat down to 425, and bake for 25 minutes. Remove the lid and bake for another 10 minutes. Carefully take the bread out and serve.
- If you do not have a Dutch oven – Place a rimmed cookie sheet in your oven upside down or use a baking stone. Heat as above. On lower rack have a second rimmed cookie sheet. Use the paper to lift and slide the dough in. After you slide the bread in pour 2 cups of boiling water into lower pan to create steam. Spritz bread every 5 minutes for the first 20 minutes of baking time to get it crusty.
NOTES: 15 minutes total working time.
5 minutes to mix
8 hours to 3 days for first rising
5 minutes to shape
3 to 4 hours to second rise
35 minutes to bake
Dust top of loaf with flour after shaping/before final rise for that artisan bakery effect.
If you want to add cheese use coarsely shredded and add it when you FOLD the dough
Add whatever you think sounds good chopped dried fruit, raisen, nuts, salami, olives, onions, etc when you FOLD and shape. Just use 1/3 cup total add-ins…
This page has the following recipes in order:
Honey Whaet Bread
Rustic White Bread