Things That Can be Carried on a Bike (#463), the View from My Handlebars, and a Favorite Recipe
On the bike...A cardboard box containing an empty dough rising bucket, and three freshly baked loaves of Ezekiel Bread.
The recipe...Ezekiel Bread (to read my interpretation and philosophy of this bread click here; For pictures and directions of it being made, click here).
The view from my handlebars (bottom of post)...On Allen Street here in Buffalo on my way home from work; the beginning of yet another late winter's snow.
Whole Wheat Ezekiel
Bread
Makes 2 or 3 loaves
12
cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons white beans
2 tablespoons red beans
2
tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
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2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
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cooked beans and grains
½
cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________
4 cups whole wheat flour
2 cups whole wheat flour
2 teaspoons instant yeast
___________________
4 cups whole wheat flour
3
tablespoons vital wheat gluten
2
cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast
Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it's evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.
Place
two bowls side-by-side; one will hold the pre-ferment, the other
autolyse. In one bowl combine the cooked and drained grains with ½
cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons
instant yeast. Stir it just until combined then cover it with plastic
wrap. In the other bowl combine 4 cups whole wheat flour, 3
tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it
just until combined then cover it with plastic wrap (take care not to
get yeast into this bowl). Allow the bowls to rest at room
temperature for about an hour, during which time the preferment will
begin it's job multiplying yeast and fermenting flour, and the
autolyse will soak liquid, swelling the gluten.
After
an hour or so, combine the ingredients from both bowls into the bowl
of an upright mixer fitted with a dough hook. Add the honey, olive
oil, salt, and 3 teaspoons of yeast (add the yeast and salt on
opposite sides of the bowl. Knead the dough on medium speed for about
8 minutes. Place the dough in a lightly oiled container, cover it
loosely, and allow to ferment for 1-2 hours, or until doubled in
bulk. Deflate the dough and allow it to ferment an additional 30
minutes.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.
Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.
Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.
Urban Simplicity.
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