Whole Wheat - Almost
This is more or less my standard sandwich loaf and it's almost wholly home milled whole wheat. There's a little bit of rye, also home milled, but I've taken off my Bread Flour training wheels and I'm getting good, repeatable results without store-bought flour. It isn't perfect. I should have done a little better job of shaping it for the final proof. But I don't feel to bad about imperfections. I'll always remember what great-grandpa said to me on his death bed. He pulled me down close and rasped out, "Mankind has always sought and fallen short of perfection. Womankind attained it long ago. So when a woman tells you something keep your mouth shut and listen close." Overall it's been good advice.
Anyway it's got 100g of 100% rye starter, 250g of hard red wheat, 250g of hard white wheat, 1/2 tsp of ascorbic acid, +/- 320g of filtered water (depends on how the dough is coming together), 9g of Himalayan pink salt, 30g of sorghum molasses, 15g of ghee and 2 level tsp of instant dry yeast.
I know what you're thinking, "Why the yeast?" Well, the rye starter is there for flavor and to utilize my discard. I hate to watch it swirl down the drain. And the yeast keeps prep time in closer alignment with my schedule.
Starter goes into the KA mixer bowl and the wheat is milled in on top of it. The powdered ascorbic acid and water go in next and are mixed with the paddle. When everything is wet 'n happy I give them an hour to get acquainted.
I use the hook to mix in all the other ingredients in this order: sorghum, yeast, salt and finally the ghee. I let the hook knead the final mix for about 4 minutes on speed two; rest the dough for 10 minutes and then knead for four more. I let the dough rise covered 'til almost doubled in the bowl. Then it gets a final shaping and plopped into a 9x4x4 small Pullman pan. I bake it in a pre-heated 350f oven for 39 minutes.
delicious. Would love to try a slice right about now.
p.s. love that quote.
Thanks. About that quote, great-grandma said, "Don't pay him no mind. He's been delirious for days."
Just like your loaf of bread.
But why the ghee? And do you really notice the molasses in the taste? And if you do, maybe some honey if none on hand? Have book marked this and will try when i get myself a home mill one day..
As to grandpa.. I think many of us grow up with this anxiety about perfection... being perfect instead of our version of good.. it's taken me decades to make peace with that one .. as it likely did grandpa.. too bad my kids don't believe it when I tell them.. but I'm sure in time they'll come around too!
I really like ghee as a cooking fat. Unlike butter, it's soft and easily incorporated into dough. I make my own so I'm not paying the ridiculous prices you see in the stores. I also brush it onto the top of the loaf before I take it out of the pan. I will use honey when the molasses isn't available but the sorghum has several minerals that honey may lack and besides, I'm a Southerner. Sorghum is almost a requirement. When it comes to taste sorghum is milder than most of the molasses derived from sugar refining. In fact, it's the end product and not a by-product of the process. When it comes to the subject of perfection, my wife will be glad to detail all my shortcomings - if you've got a day or two and you promise to pay close attention.
Listen close-I am a woman! :)
Nice looking whole wheat loaf! Decrease the yeast to 1 tsp, add a little more water and throw it in the refrigerator overnight and you would not believe the flavor you get! I used to mix my dough up at 9PM and take it out the next day for a late morning bake-warm bread for lunch or dinner. But I understand production cycle and this loaf is beautiful just like it is.
Yes mam! I'm working on getting the timing down on a fully sourdough version and I've also considered an overnight retardation.
the absorbic acid?
According to several posts on this site freshly milled flour has some compounds called thiols that can interfere with gluten development. Supposedly the ascorbic acid, vitamin C, counteracts their effects. My experience seems to confirm that.