White Wheat Bread/Red Wheat Bread
Perhaps I'm clairvoyant.Perhaps Its just coincidental.Perhaps I'm just a wee bit insane.It seems like lately when I do something, within an day or two I find the rest of the blogging world had the same idea.A few months ago I was on a quest for the perfect chewy choc chip cookie recipe. I spent all day making cookies and altering recipe for perfection and then taking photo after photo to blog about my findings.Then to my surprise, as I sat down to blog, I found several people had the same idea that week.Lately I've been making my own bread, have been documenting the different loaves and outcome so that I can blog about the perfect bread. I get online and suddenly everyone is making their own bread now. Even members of my fam are baking bread.I HAVE noticed that everyone has been adding wheat gluten, and dough enhancers to their recipes. This is the reason their breads have turned out so fabulous. I HAVE NOT BEEN.The reason I am making my own bread is because I want to know what goes into my food. I am on a quest for the best recipe with clean and pure ingredients.One of the best breads I have ever tasted has nothing but wheat, water, honey, yeast, salt.Here is the recipe I have been experimenting with:Combine and dissolve:
2T water and 1T yeast
Ad to the dissolved yeast:
1 1/3 c Water or Milk
1/3 c Honey
1t Salt
1/4 c Oil
3 3/4 c Freshly ground wheat
(I have used RED or WHITE- they both are fabulous)
Knead for 10-15 minutes
until the dough comes clean from the bowl.
Rise until double.
Squish and knead the ever-living-love out of the dough.
Squash it like you have never squished anything before!
Press it out and roll it up into a log tighter than a mummy bag.
Make it into a very tight loaf size ball of dough.
Place in a greased pan.
Let rise 'til at least double in size
(Once I let it rise in the fridge and got the best texture EVER!)
And I don't know why!
Bake for 35 minutes at 375 deg.
Remove from pan and let cool on a rack.
Other tips:
I originally tried it without oil and the crumb is very big - oil makes a more even texture with a smaller crumb.
I have tried adding an egg - egg makes the crumb moist but it is still big and crumbly.
I substitute 1/4c of the flour with 1/4 rolled grains or cracked grains - yummy, makes it a bit chewier.
I have added raw sunflower seeds. Yummy.