Thursday, May 3, 2012
9 Grain Whole Wheat Bread
Whole Grain Bread
1/2 cup hot cereal mix (like this one)
1/2 cup boiling water
1 teaspoon sugar
1 tablespoon active dry yeast
1/4 cup honey
2 3/4 cups white flour
3/4 cup whole wheat flour
1 teaspoon salt
Pour the cereal into a medium bowl. Add the boiling water and stir to blend. Let the mixture sit for about 20 minutes or refrigerate overnight (it needs to be room temperature before continuing).
Pour the warm water into the bowl of the stand mixer. Add the sugar and yeast and whisk by hand to blend.
Lightly oil the tub or bowl, scrape the dough into the tub, and lightly coat the surface of the dough with a little oil. Cover with plastic wrap or the lint cotton towel and let the dough rise until doubled in size, 35 to 45 minutes (longer if the room is cold).
Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don't knead the dough again or it will be too springy and difficult to shape. Shape into a round, taut loaf by spreading into a circle and tucking underneath, twisting slightly to close it.
Preheat the oven to 400 F.
When the dough has finished rising lightly dust the top with flour and slash a pattern into the top with a lame or chef's knife. Bake for 40 minutes or until the loaf is golden brown. Transfer to a rack and cool completely. Slice with a serrated knife. Store in a ziploc bag or airtight container at room temperature. It will keep for several days if kept properly.
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- Bride & Groom First and Forever Cookbook
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- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
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- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home