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A recipe for Sarah (but everyone else can use it, too). :-)
Bread:
2 C hot water (from the tap)
1 tbsp dry yeast (= 1 compressed cake or 1 little package)
2 tbsp honey/maple syrup
1 tbsp fancy molasses
Combine the above and whisk briefly to mix. Let stand until yeast is frothy.
1 tbsp salt
1-2 tbsp oil (canola, sunflower, veggie -- a not-very-flavourful oil)
3 C whole wheat flour
Add the above to the yeast mixture, and mix well with the whisk -- Mixture should be "stringy" (because the gluten has "awakened"). Cover and let rise until this "sponge" has doubled in size.
(This could take half an hour or it could take two or three hours, depending on the temperature of the day and the humidity in the air -- sitting the bowl near your computer moniter is a good idea).
Make a sticky mixture of the following:
1/4 C coarse corn meal
1/4 C quick cooking rolled oats
1 C boiling water
Mix hard until all the water is absorbed.
When the "sponge" has risen, deflate it by scraping the sides of the bowl with a wooden spoon and mixing it a bit. Then add the corn meal mixture (Which should have cooled by now) and mix in.
1/2 C each: spelt, amaranth, kamut, oat, and barley flour.
Mix into the dough.
1/8 C each: light rye flour, light buckwheat flour, flax seed meal, and ground almonds.
Mix into the dough.
Cover and allow to rise until doubled in size.
When it is doubled, scrape it out onto a floured board (like a huge cutting board), oil your hands, and start kneeding the dough. Add flour as needed to keep it from being too sticky.
When you slap the dough and it feels like you're hitting skin, poke it and see if you finger-indent mostly stays put. If it does, the dough is ready to go in the pans.
***Grease (or butter or oil) two or three bread pans.***
Cut the kneeded dough into equal sections, form them into loaves (ovals), oil them (if you like), and place them into the greased pans.
*** Allow them to rise in the pans until they are doubled in size. ***
When it looks like they are getting big, turn on the oven to 375F.
When the bread is done rising, and the oven is hot, put the bread in the oven, and let it bake for about 40 minutes.
They should be golden brown at the end.
Take out the pans, using pot-holder. Turn the pans upside down (over a pot-holdered hand, to catch the bread) -- the bread should come right out, if you've given it a tap on the bottom of the pan -- if not, let them bake for two or three more minutes.
When the bread is out of the pan, it should sound slightly hollow when tapped on the bottom.
Let stand on a cooling rack for about 10 minutes, while assembling butter, honey, plates, knives, and so on.
Serve hot, but not too hot, with anything you like. :-)
That is my bread recipe. :-) -- Please note: I usually use half whole wheat and half white flour for the sponge -- I find it makes a lighter loaf (one that rises better). However, if you wish to mix in 1 tsp of baking powder before the dough-rising, that will also help it get big. :-)
- Nam'ara,
- Amazon. :-)
Bread:
2 C hot water (from the tap)
1 tbsp dry yeast (= 1 compressed cake or 1 little package)
2 tbsp honey/maple syrup
1 tbsp fancy molasses
Combine the above and whisk briefly to mix. Let stand until yeast is frothy.
1 tbsp salt
1-2 tbsp oil (canola, sunflower, veggie -- a not-very-flavourful oil)
3 C whole wheat flour
Add the above to the yeast mixture, and mix well with the whisk -- Mixture should be "stringy" (because the gluten has "awakened"). Cover and let rise until this "sponge" has doubled in size.
(This could take half an hour or it could take two or three hours, depending on the temperature of the day and the humidity in the air -- sitting the bowl near your computer moniter is a good idea).
Make a sticky mixture of the following:
1/4 C coarse corn meal
1/4 C quick cooking rolled oats
1 C boiling water
Mix hard until all the water is absorbed.
When the "sponge" has risen, deflate it by scraping the sides of the bowl with a wooden spoon and mixing it a bit. Then add the corn meal mixture (Which should have cooled by now) and mix in.
1/2 C each: spelt, amaranth, kamut, oat, and barley flour.
Mix into the dough.
1/8 C each: light rye flour, light buckwheat flour, flax seed meal, and ground almonds.
Mix into the dough.
Cover and allow to rise until doubled in size.
When it is doubled, scrape it out onto a floured board (like a huge cutting board), oil your hands, and start kneeding the dough. Add flour as needed to keep it from being too sticky.
When you slap the dough and it feels like you're hitting skin, poke it and see if you finger-indent mostly stays put. If it does, the dough is ready to go in the pans.
***Grease (or butter or oil) two or three bread pans.***
Cut the kneeded dough into equal sections, form them into loaves (ovals), oil them (if you like), and place them into the greased pans.
*** Allow them to rise in the pans until they are doubled in size. ***
When it looks like they are getting big, turn on the oven to 375F.
When the bread is done rising, and the oven is hot, put the bread in the oven, and let it bake for about 40 minutes.
They should be golden brown at the end.
Take out the pans, using pot-holder. Turn the pans upside down (over a pot-holdered hand, to catch the bread) -- the bread should come right out, if you've given it a tap on the bottom of the pan -- if not, let them bake for two or three more minutes.
When the bread is out of the pan, it should sound slightly hollow when tapped on the bottom.
Let stand on a cooling rack for about 10 minutes, while assembling butter, honey, plates, knives, and so on.
Serve hot, but not too hot, with anything you like. :-)
That is my bread recipe. :-) -- Please note: I usually use half whole wheat and half white flour for the sponge -- I find it makes a lighter loaf (one that rises better). However, if you wish to mix in 1 tsp of baking powder before the dough-rising, that will also help it get big. :-)
- Nam'ara,
- Amazon. :-)
