*DISCLAIMER: This is a perfect recipe for a nice breakfast in bed on Valentine's Day morning! <3*
For quite some time now, C and I have been wanting to make our own bread but were honestly a little too scared to try it out. I knew how time-consuming bread could be and quite frankly didn't want to spend time waiting for dough to rise, or put in the effort to knead the dough. When A suggested that we spend our Sundays cooking though, I thought it would be the perfect opportunity to try it out since I would be spending my day in the kitchen anyways. So I found a very simple recipe, and followed the instructions (with a few changes) to make 3 loaves:
- 3 cups lukewarm water
- 1 1/2 (1.5 packs) tablespoons active dry yeast
- 1 1/2 tablespoons salt
- 6 1/2 cups whole wheat flour
- In a very large bowl, put together your flour, yeast, and salt.
- Pour in your water and stir until combined, just a few minutes.
- Cover your bowl with plastic wrap and a dry towel for 2-5 hours. (We left it for approximately 5 hours - pretty much all day while we were cooking up our other meals)
- Divide your dough into 3 loaves. Cover each loaf with flour and form it into a ball. (If you don't want to make all your loaves at once, wrap 2 of them with plastic wrap and freeze)
- Lay the remaining loaf onto a baking sheet or onto a pizza stone sprinkled with cornmeal. Let this dough rest for about 30 or so minutes.
- With a sharp knife, slash the top of the loaf into 3 lines or a criss-cross pattern. This helps let out some steam in the dough. If you don’t slash your bread, the bread will most likely make it’s own tear somewhere during cooking.
- Preheat your oven to 450 degrees and add a small pan filled with 1 cup of water on a lower rack for a water bath. Bake for 30-35 minutes - until it becomes golden. The water bath is super important, it avoids your bread sticking to your baking sheet!
This might look like a long process, but it's really just the waiting that takes a while. Our bread turned out quite dense and full of wheat flavour, but C and I really enjoyed the result nonetheless! If you want your bread to expand a little bit and so be a little fluffier (and less dense in taste), subsitute 2 cups (or up to half) of the whole wheat flour with all purpose flour.
Don't forget your 2 loaves in the freezer! Once you want to use them, thaw them overnight on the counter in a bowl covered with a dry towel, bake in the morning and wake up to a fresh and healthy breakfast! :)
Enjoy!
- CK
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