Tuesday, October 18, 2011
So, you can already figure our where this is going. I have slowly been trying to define a different approach to healthy bread. To integrate two different styles, as it were and create something new. I want to somehow preserve the healthy aspects of working with whole grains and high protein flours without sacrificing the look and feel of 'everyday artisan bread'. This bread is, therefore, experimental. And only a first try at something a little different.
What makes it a little special for me is the use of a combination of flours I don't have much experience with: 70% whole wheat flour and soy flour. The soy flour is made by roasting (or drying) soybeans then grinding them into flour. There are many advantages but he biggest for some people is that soy flour has no gluten. It is very popular with bakers producing gluten-free breads etc. but cannot be used by itself. That is because it has a distinctive taste not everybody likes. But in combination with other flours, you don't really taste the soy. So you're left with the high protein content and no gluten! Let me know what you think.
Here's What You'll Need:
about 3 cups whole wheat flour (I used 70% whole wheat sometimes called 'light' whole wheat
1 cup soy flour
1 Tbs. instant dry yeast
2 Tbs. sugar (brown sugar is OK)
about 1 1/2 cups milk at room temperature (or warm water)
Here's What You'll Need To Do:
1. Dissolve the honey and yeast in about 1/2 cup of room temperature water or milk. let this stand for about 10 minutes or until nice and bubbly.
2. In a separate bowl, mix together the dry ingredients.
3. Pour the yeast mixture into the flour mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until the dough comes together and becomes smooth. It will take maybe 5 minutes.
4. Form the dough into a ball, cover and let it rise until about doubled in volume, about 2 hours. Remember the soy has no gluten, and the whole wheat is heavy so it takes longer for it to rise.
5. Before covering the dough ball, slash the top with a sharp serrated knife. This is both decorative and allows gas to escape without exploding the bread when it bakes.
6. About 20 minutes before the dough finishes rising preheat the oven to 350 F (180 C). I used a baking stone placed in the center of the oven.
7. Bake for about 30 minutes. Then turn off the oven, open the door slightly, and let it start to cool off on the oven for 5 minutes before removing.
8. Cool completely on a rack before slicing.