Wednesday, January 2, 2013

Wholemeal Bread

The great elusive loaf of whole meal bread I have been looking for has come to pass. I have been working off and on for years to make a recipe for a hearty bread that contains no white flour.
I have become very selective in what I eat, and recommend for carbohydrates these days. White flour is largely absent from my diet, but I will never give up whole grain breads, as my style of cuisine is often well accompanied by bread.

In this loaves case, it is a combination of organic whole wheat, and organic rye flour. it is a really fast loaf to make with a stand mixer, with the average prep time being 15 minutes active, and two 90 minutes rises. You may shape them as you wish, but I recommend you divide the following recipe into two loaves, and aim for thinner loaves to allow peoper baking. Give this one a try if you want a healthy, great tasting bread to accompany charcuterie, soup or what have you. Cheers!

Wholemeal-Rye Bread
(Makes two loaves)
1 cup lukewarm water
1 tsp. Cane sugar
2 Tbs. Yeast
1.5 cups Buttermilk
1/4 cup Olive oil
1/4 cup Brown sugar
3 tsp. Kosher salt
3 cups Light rye flour
4 cups coarse whole wheat flour
Technique: Combine cane sugar, water, and yeast in the work bowl of a stand mixer, and allow to sit for 10 minutes. Add rye flour, buttermilk, olive oil, salt, and brown sugar and mix well. Add wheat flour one cup at a time while blending with the dough hook attachement. Allow to knead inb the mixer for 5 minutes, and the dough ball is well formed. Turn dough out on a lightly floured surface and hand knead for another 10 minutes. Put the dough ball in a oiled bowl and cover with plastic film. Allow to rise in a warm place for 90 minutes. Punch the dough ball down, and form into two loaves. Place the loaves on an lightly oiled sheet pan and cover again with plastic film, and allow to rise for another 90 minutes. Bake in a 400 F oven for 13 minutes, then turn the loaves, and bake for an addition 13 minutes.

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