I made bread for the first time ever. I found an easy bread recipe that requires lots of rising time and no kneading. The bread is baked in a preheated dutch oven. I've made several whole wheat loaves now, and it's going well. I'm looking forward to trying different flours soon too.
The first loaf didn't look so great, but it tasted good. The loaves since this one have looked much better.
The first loaf didn't look so great, but it tasted good. The loaves since this one have looked much better.
Whole Wheat Bread
Ingredients:
2 cups whole wheat flour
1 cup bread flour
1 1/4 tsp table salt
1/2 tsp instant or dry active yeast
1 1/3 cups cool water
additional flour for dusting
2 cups whole wheat flour
1 cup bread flour
1 1/4 tsp table salt
1/2 tsp instant or dry active yeast
1 1/3 cups cool water
additional flour for dusting
Directions:
In a medium bowl, stir together flours, salt, and yeast. Add water. Using your hands or a wooden spoon, mix until you have a sticky, wet dough. Cover bowl and let sit at room temperature until the surface is bubbly and the dough is more than doubled in size, 14-18 hours.
In a medium bowl, stir together flours, salt, and yeast. Add water. Using your hands or a wooden spoon, mix until you have a sticky, wet dough. Cover bowl and let sit at room temperature until the surface is bubbly and the dough is more than doubled in size, 14-18 hours.
When the first rise is finished, generously dust a work surface with
flour. Scrape the dough out of
the bowl in one piece. Using lightly floured hands or a spatula, lift
the edges of the dough in towards the center. Tuck in the edges to make
it round.
Generously dust a tea towel with
flour. Place dough on towel, seam down and dust top lightly with flour.
Fold towel loosely over dough and place in a warm, draft-free
spot to rise for 2-3 hours. The dough is ready when it is almost
doubled. The dough should hold the
impression when pressed with your finger. If it springs back, let it rise for another 20 minutes.
Half an hour before the end of the second rise, preheat the oven to
475 F with a rack positioned in the lower third, and place a covered 4
1/2 – 5 1/2 quart heavy pot in center of rack. Remove
the preheated pot from the oven and uncover it. Unfold the tea towel
quickly but gently invert the dough into the pot, seam side up. (Remember the pot is hot. Be careful.) Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the bread is a deep chestnut
color but not burnt, 15-20 minutes.
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