Thursday, November 6, 2008

WHEAT BREAD: this is light and airy

Have you ever tried something from someone's blog and have been horribly reminded that all those who have blogs dont necessarily have great baking skills (or tasting skills). I was reminded of that recently when I made something from someones site. They shall remain nameless. Its not any of you who I frequent often. It could have been me or maybe I made a mistake. Well, I just wanted to let you know that if I make something and I dont like it, I do not post it. I only post stuff that I think you will like too. In the event that you try something and dont like it, please let me know via email. Or if you have questions, please email me.

Now this recipe, who can go wrong with home made bread, really. Its a good one. It has a crispy crust with a nice crumb. It's light for a wheat bread and really has great flavor.

based on a recipe from Martha Stewarts, Christmas Cookbook

2 tablespoons honey
2 1/4 cups warm water
1 1/2 teaspoons dry yeast
1/2 cup sponge, pulled into small pieces (recipe below)
4 cups bread flour
1 1/4 cups rye flour
3/4 cup whole wheat flour
1/4 cup plus 2 tablespoons wheat germ
4 teaspoons salt

Combine a 1/4 cup water, yeast and honey in bowl of a mixer. Let stand ten minutes.

Add sponge combine one minute with paddle attachment.

Add remaining water, flours, salt and mix on low for two minutes. Switch to dough hook and mix for 8 minutes. Dough should be tacky.

Knead by hand ten minutes. Place in a greased bowl and let rise until double in bulk. SHould take one to two hours. Punch down and knead four times.

Let rise until double, about one hour. Divide into two loaves. I used a brotform for one (the one pictured) and shaped the other into a round. Let rise again about thirty minutes. Preheat oven to 450 F. Place an oven safe bowl with water into the oven or use a mister at the beginning of the baking process. Bake for about 20 to 30 minutes.


1 1/2 cups warm water
1/2 teaspoon yeast
3 1/2 cups bread flour

Combine in non reactive bowl. Mix two minutes. Leave for 24 hours on counter. Refrigerate remaining dough for up to one week.


The Blonde Duck said...

Everybody is terrified they made something you don't like! :)

kat said...

Oh there is nothing better than home baked bread. I figure if I don't like something from someone else's sight maybe we just have different tastes

Theresa said...

I 2nd that. There's nothing like homemade bread. I haven't come across that yet, but if I try something from another site, If it's ok, I'll try again and tweek to my likeness.

Lori said...

Blonde Duck, you are funny. It was none of you. I just wanted to reassure my readers that I really make and eat and love the recipes I post.

Like I said in my post, and like you said Kat, I probably just have different taste buds then this person. Or maybe I messed up.

Les@SpillingBuckets said...

I've never used sponge in cooking before - what is it? (I was thinking kitchen sponge and that can't be right...)

I see you are in Rochester too, would Wegman's have sponge?

Lori said...

Les-The recipe for the sponge is at the bottom of the post. It's easy. And no Wegmans does not have it. Welcome to Rochester!

Robin Sue said...

Great bread you got there. Looks wonderful. Ok if you make something of mine that you hated, I agree don't post about it. You can silently curse me! Pinky Swear?

giz said...

Lori - here's the deal - the bread is gorgeous - waaayyyy too gorgeous - I won't make it ONLY because I'll eat the whole thing.

Grace said...

i refuse to post my failures unless they're really, really funny or i think everyone can learn something from my mistakes. :)
terrific bread, by the way--it looks like a lovely loaf. :)

Peabody said...

A great looking loaf of bread you've got there.

Susan said...

Very pretty! I like the rye in there too.

Jude said...

I like the use of rye and wheat germ.. Sounds like a light and healthy loaf :)