Note to Self:

Thursday, October 7, 2010

Things That Can Be Carried On A Bike (#224, #225, #226)...and a healthy bread recipe made with 100% whole wheat flour

#224 (top photo)...Another bike. I was doing work on my winter bike (the Mule) and was having difficulty removing the crank and bottom bracket. It was already mostly taken apart and un-ridable (sp?) and I had to take it to the local bike shop for some professional advice (i.e, help). I could have, of course, walked the bike but it's a lot more fun to tow it. Another time when I was doing this a guy yelled to me as I passed, "Hey buddy, it looks like your bike is having sex.

#225 (middle photo)...A plastic soda crate containing a plastic bucket containing raw whole wheat bread dough.

#226 (bottom photo)...Three loaves of whole wheat bread, an empty plastic bucket, a soda crate, a newspaper, a pint of chopped beef (for the pugs), a bottle of water, a 14" piece of steel pipe, an 18" piece of PVC pipe, and a couple new bicycle repair tools.

Now what, you may be wondering, does a bread recipe have anything to do with a post regarding Things That Can Be Carried On A Bike? It's because, as is often the case, I made bread dough at home and carried it to work with me on my bike, baked it, and carried it home at the end of the day.  At any rate, here's the recipe that I used; it's delicious and easy...and surprisingly light considering it's made with 100% whole wheat flour. If you'd like additional directions and more explicit photos click here and here.

100% Whole Wheat Bread
Makes 2 loaves
6 cups whole wheat flour, divided
2 1/4 cups water, divided
1 cup plain yogurt
2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup honey
3 teaspoons instant yeast, divided

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, 1 1/4 cups water, along with all of the yogurt and salt. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water with the olive oil, honey, and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour, but up to 12.

Add the remaining teaspoon yeast and the contents of both bowls to an upright electric mixer fitted with a dough hook. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour.

Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place the loaves into oiled loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 400F.

Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.



1 comment:

Amrita said...

I make whole wheat bread too. Its much healthier than the store bought ones or ones made with refined flour