Sunday, August 4, 2013

Whole Wheat Bread

Basic dough recipe
adapted from Bread Beckers cookbook

* 1 1/2 cup hot water
* 1/3 cup olive oil
* 1/3 cup honey
* 2 tsp salt
* 1 egg
* 2 Tbsp Rice Bran
* 1 tsp gluten (optional)
* 5 cups flour ( we use Kamut or a mix of Kamut and hard white wheat)
* 1 Tbsp Yeast

We have a bread machine that we use for the kneading only. We add the ingredients in the order listed, when adding the flour, make a small well in the top and put your yeast. Also, we check on the dough to make sure it is making a nice smooth ball, this is when we add extra flour if needed. When the bread machine is done kneadng the dough, we turn it out onto a oiled surface. Split the dough in half and roll one of the halves out into a rectangle, about the size of a small pillowcase. Then, roll the dough jelly roll style the make a nice loaf. Press your seams closed and put in greased pan. Repeat with the other half of the dough. Cover with a towel and let rise until doubled in size. Then, bake at 350 degrees for about 16-20 minutes depending on the oven. Turn out onto a cooling rack at once. 

We love to experiment with new things, we have put cinnamon and apples on the dough before rolling it up. Garlic and butter, parmesan cheese and italian spices. Also, we have found that an electric knife works the best at cutting soft fresh bread.
Elsie rolling the dough out.

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