One year after Txfarmer showcased her lovely bake of Laurel's Oatmeal bread, I decided to bake one myself. It is a 100% wholewheat, enriched direct dough, leavened with commercial yeast. Having excess rolled wholegrain oats at home, i decided to give the recipe a try.
The dough was very thirsty. I ended up adding 240g of water to the dough. Intensive kneading for this dough is a must, otherwise the bread will be dense, due to all the oatmeal.
I used finely milled wheat flour for this recipe.
My grandfather often tells the story of how during the war, when Helsinki was being bombed, his mother had to leave the pulla dough as the family fled to the nearby bomb shelter. After many hours, when they came back home, there was a surprise waiting for them: pulla dough all over the place -- apparently it had raised rather well!
So after two loaves with tons of flavor, but not the rise that I was looking for, I decided to try to make up my own honey whole wheat recipe. I know, 'tis a little ambitious for a novice whole wheat baker, but I did do a little research beforehand, and it was wildly successful!! So here's the recipe!
Night Before:
1 cup whole wheat flour
2 cups bread flour
2 1/2 cups warm water
2t yeast
Combine all ingredients together and mix until well incorporated, then cover and let sit overnight. Mine was pretty wet:
My grandaughter has to make a big presentation on Azerbaijan this week, including food of the region. Being a good Nana I Googled "Breads of Azerbaijan" and found a Tandir bread which sounded easy enough for a nearly 13 year old to tackle. I did a trial run and found that the dough was way too wet so we adjusted the recipe and Margaret used my new Bosch Compact to make the bread which turned out beautifully. Unfortunately she has to cut it into ready to eat samples so the other students won't get the full effect of the pretty bread.
Sending this toYeastspotting.
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After the disappointment of the San Francisco Sourdough according to Kline, et al, it was even more of a pleasure than usual to pull this San Francisco Baking Institute Miche out of my oven.
San Francisco Sour Dough French Bread
according to
Kline, Sugihara and McCready
(The Bakers Digest, April, 1970)
It's week 6 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Polish Potato Bread.
