Everyday Whole Grain Bread Tarifi

Malzemeler

• 500 Grams (1 Pound) Wholewheat Flour, 250 Grams (1/2 Pound) Bread Flour, 250 Grams (1/2 Pound) Alternate Healthy Grain Flour (See Above notes), Good Pinch of Salt, 1 Tablespoon (1/2 Ounce) Active Dry Rapid Rise Yeast, 1 Cup (About 8 Ounces) Sourdough Starter or Biga, 500 ml (About 2 Cups) Warm Water, 1 Tablespoon Olive Oil. Optional : 2 Cups Coarsely Chopped Walnuts or Raisins/Dried Fruit. Biga: 1/2 Teaspoon Active Dry Yeast, 1 Cup Lukewarm water, 2 Cups Unbleached, All-purpose Flour

Hazırlanışı

1. Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours and then refrigerate overnight. Bring the biga out of the refrigerator an hour before you plan to make your bread to allow the biga to come to room temperature. Use one cup for this recipe, and refrigerate the rest to be used within 7 days. In a large bowl, add the flours, yeast, salt and stir to mix. Add the starter or biga, olive oil, and one cup of water. Continue to stir and add remaining water until the mixture comes together as a dough. If using the chopped walnuts and/or fruit, add it now and stir into the mixture. Dump the dough onto a lightly floured counter or bread board and knead by hand adding a little additional flour as kneaded to keep from sticking. Knead for about 7 to 8 minutes or until the dough is smooth and no longer sticky. The dough will be fairly firm to knead. Lightly oil a large bowl and place your dough into the bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm spot until doubled, about an hour and a half. Take the dough from the bowl and divide it into three equal pieces. Shape each loaf into an oval or round and place on lightly floured baking sheets. Cover the loaves with kitchen towels and let rise about 45 minutes. During the last 15 minutes of rising, preheat the oven to 400 degrees F. Use a bread lame or sharp knife and cut three equal slits across the top of each loaf to allow the bread to rise as it bakes. Lightly dust the top of each loaf with a little flour, and bake for about 30 minutes or until a thermometer measures the interior of the bread at 190 degrees. Cool to room temperature before slicing.

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