Friday, August 12, 2011

Sometimes a moving picture is more fun than a pogo print!

Here's the recipe - adapted from "Bread Machine Magic" by Linda Rehberg & Lois Conway -

However, do not try to stuff these ingredients into a bread machine, this is for two large loaves. I put almost everything into a mixer, but knead the last cup or two of flour by hand. Measure out everything before you start, just so you won't miss anything -

Wholewheat - Wheatgerm- Sunflower Bread
1 C rolled oats
3 C whole wheat flour
3 to 4 C plus unbleached bread flour- there is a lot of wiggle room here. A lot depends on the brand of flour, the temperature and humidity in the room, and one's mood.... to get a dough that "feels good."
2 TBSP Gluten
3 TBSP wheatgerm
1 TBSP salt
4 TBSP brown sugar
2/3 C sunflower seeds
10 TBSP Buttermilk powder
2 1/4 C warm water
2 eggs
3 TBSP canola oil
2 TBSP active dry yeast
Mix yeast with 1C water and some of the brown sugar. Let sit 10 minutes to activate. I like to do this in a 2 C glass measuring cup because it's fun to see the yeast bubble and rise to life!
Pour into your warmed mixer bowl (I warm the bowl by rinsing it with warm water just so the yeast won't be shocked on entry into the bowl) and gradually add all the wet and then the dry ingredients, mixing slowly.
When the motor starts to growl, transfer the mass of dough onto your kneading board or counter and work in the last of the flour. Add more flour if dough is really wet, but this dough just tends to be sticky. Because it is a whole grain mixture, you really do not have to knead it for long.
Transfer it to a lightly oiled bowl. Cover bowl with plastic wrap or a damp towel to keep the dough moist and let it rise. In my kitchen which tends to be 76 degrees or more, this dough rises within 60 to 90 minutes to more than doubled in size.
Prepare two 9 x 5 inch bread pans with crisco and flour to prevent sticking.
GENTLY deflate the dough, (remember it is a living thing) and cut into two equal parts. Flatten it somewhat into a rectangle and roll it into a loaf shape.  Place in pans to rise again, covered with that wrap or towel. This takes another hour or so.
15 minutes prior to baking, move the wire rack to the bottom third of your oven and heat to 350 degrees. Bake for about 35 minutes or until a baking thermometer registers 190 degrees at the center of the loaf.
If the crust is getting browner than you like, tent the pans with some aluminum foil. When done, remove the bread from the pans immediately and let cool on wire racks or until you absolutely cannot wait to cut a slice to try it out. mmmmmm. good.

1 comment:

kitchen worktops said...

Hey People,
Home run! Thanks for creating something worth reading!