Artisan Bread in Five Minutes a Day - Book Received
The book came yesterday. Mai, my wife, had asked for some whole bread so I looked and found a recipe for whole wheat sandwich bread on page 78.
The recipe called for, in addition to 50% whole wheat and 50% all-purpose flour, yeast, water, and salt, some honey, butter, wheat germ and a small amount of rye flour. We were out of honey so I used molasses instead.
I mixed the dough last night, let it rise for two hours, and then put it in the refrigerator. I came home somewhat early this afternoon, took half of the dough out of the container, and shaped a small loaf in a pyrex loaf pan. I let it sit for two hours and then baked it at 400 degrees. I didn't steam the oven; I just misted the top of the loaf.
The loaf was ready (internal temp over 200 degrees) early, and I took it out. We had some with dinner tonight, Mai told me to keep track of the recipe. I still have the other half of the dough in the refrigerator, and plan to bake that on Sunday.
Unlike some of the other recipes in the book this one limits the refrigerator time to 5 days. But that works fine for me. I can prepare the dough on a Saturday, bake half on Sunday and the other half during the week.
Whole Wheat - Bread in Five Minutes