Note to Self:

Tuesday, November 30, 2010

Things That Can Be Carried On A Bike (#247)...and a recipe


A canvas book bag containing, among other things, books, pens, mechanical pencils, and a day planner (and yes, you can see by the wetness of the bag that it was raining--my least favorite element to ride in--tomorrow it is supposed to be snow again).
A loaf of whole wheat bread.

It's the first time I actually carried bread on the somewhat new Bread Platform. There's a recipe for it below; to see photos on how to make it click here or 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.

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