Uptown Whole Grain Bread

You can probably guess that I have a thing for whole grain breads, and whole grain baking in general. We all know it's healthier, because of fiber and B-Vitamins etc. I also just happen to love the full earthy flavor of the wheat itself. And so, I am always looking out for 'new' recipes or techniques, and to try different ideas I read about. One of my favorite places to go when I am trolling for whole grain recipes is King Arthur Flour, where you can find thousands of great recipes from people who really, but really understand baking. Also they have great forums where you can ask questions or get advice on how to make your baking even better. Two of my favorite baking cookbooks are Whole Grain Baking from their print shop, and Baking Artisan Bread, by Ciril Hitz, a certified Master Baker and instructor in their school. The one thing I love about both books is the straightforward and easy-going style of writing. And, of course, the instructions, which are always dead-on! Either or both are highly recommended for any serious bread baker.

This bread is slightly adapted from Baking Artisan Bread. To maximize flavor, start today, and bake tomorrow using a biga, or rather rubbery starter favored in Italian-type bread (which this is not).

Here's What You'll Need: (for the biga)
bread flour 180g (1 1/3C)
water  107 ml. (1/2 C)
Instant Yeast 1/3 g (1 1/4 tsp.)

Mix all the ingredients together for 4 or 5 minutes in a mixer at medium speed. Then place in an airtight container for at least 2 hours. The flavor will be more developed if you leave it overnight, so if you decide to go that way, after 2 hours, gently degas the biga, and place it back in the container. Let it rest overnight in the refrigerator.

for the dough:
whole wheat flour 657g (5 1/2C)
water 462 ml. (2C)
honey 52 ml. (2 1/2 Tbs.)
instant yeast 2.5g (3/4 tsp.)
salt 16g (3 tsp.)
all of the biga from yesterday
various seeds - sunflower, pumpkin etc. 150g (1C)

Place all of the ingredients in the bowl of a mixer and mix for about 5 minutes at medium speed.

Then place in a lightly-oiled bowl, turn to coat, and cover for the first rise, about 2 hours. During this time, about every 45 minutes, remove the dough from the bowl, stretch it and fold it over itself, without kneading. This helps develop the gluten without making the bread too chewy.

At the end of this time, divide the dough into 2 equal pieces, gently shape into a log, and, if desired, roll the dough in oat flakes (see photo). Place the dough in a loaf pan and cover lightly to rest and rise about 45 minutes. It should just peak over the top of the pan.

Bake for about 40 minutes, with steam at 180C (350F). To develop the crust, you can remove the bread from the pans for an additional 5-10 minutes in the oven directly on the oven rack, or even on a baking stone. Cool completely on a wire rack before slicing.

Sour and Chewy - Delicious Overnight Sourdough Bread

In recent weeks I have been experimenting with sourdough, but without the fuss of 'the care and feeding' of a starter. True, the sourdough starters yield exceptional loaves, but really, who has the patience. Especially in the summer when I just want to bake bread and quickly! So, a while ago I developed a method (or maybe I read about it, I can't remember) for making fast, overnight sourdough. Now I am experimenting with different combinations to see how it tastes. I mean, how bad can it be. Anyway, here is my latest offering. It tastes almost like a real honest to goodness sourdough,, but without the fuss. Also, because it has the tanginess of the starter, along with rye flour it makes an exceptional loaf for sandwiches. Especially pastrami with a good sharp mustard. Yum!

Here's What You'll Need:
for the starter

1 cup rye flour
1 cup warm water
1/4 tsp. dry yeast

1. Mix together all the ingredients to form a rather wet paste. Cover with plastic wrap and let it sit at room temperature, preferably overnight.

the next day...

for the bread dough

1 cup bread flour
1 cup whole wheat flour
or

2 cups bread flour
1 1/2 tsp. dry yeast
1 1/2 tsp. salt
2 Tbs. sugar
2 Tbs. vegetable oil
about 1/3 cup coarsely chopped nuts (optional)
about 1 Tbs. sesame seeds (optional)
enough water to make a soft, but firm dough

2. Mix the remaining ingredients into the starter, kneading to form a soft, firm dough. If necessary add water, 1 Tbs. at a time as needed. Knead in the nuts and sesame if using. Knead for about 5 minutes then form into a ball, turn to coat in a lightly-oiled bowl, then cover to rise until doubled in volume, about 1 to 1 1/2 hours.

3. Remove the dough from the bowl, form into a tight ball, by stretching the dough from the top to the bottom and place on a baking sheet , covered with baking paper, with the stretched dough down. Cover with a kitchen towel for a second rise, about 45 minutes. If you have tightened it correctly, it will not spread much.

4. About 20 minutes before baking time, heat the oven to 400F (200C). Slash the bread to make the oven spring more effective without tearing the bread, using a sharp serrated knife (or a razor blade).

5. Just before placing in the oven spray the bread with water lightly. You should also spray into the hot oven several times to introduce hot steam into the oven.

6. Bake for 35 minutes or until a deep brown crust has formed and the loaf sounds hollow when tapped on the bottom. If you have a baking stone, you can place the baking sheet directly on it, and place the bread on the stone for the last five minutes. Also, you can turn the oven off at the end and leave the bread on the stone for an additional 5 minutes or so, to make an even 'crustier' crust.

7. Cool on a rack.

Artisan and Sandwich - Cuban Bread

I have been driving my daughter nuts for a few days threatening to make what I call Cuban bread. How it got this name I have no idea, however. This is a combination bread with a crunchy, chewy crust, like an artisan bread, along with a soft, white crumb like a sandwich bread. I needed a serious bread knife to slice it, but once I did, it made an incredible base for all things slightly wet (like roast beef with some gravy!!). This bread is a little unusual in that it uses very hot water (around 120 F 60C) and not the usual 100 F (around 40C). It makes a warm dough that rises quickly. In fact that's not all. After only 15 minutes of rising, I placed it in the cold oven, and let it rise while the oven heated!. Definitely a keeper! It's not too complicated, and you'll love the flavor and texture. Cuban bread... where it got it's name, I don't know, and actually don't care. It's just really good bread, and easy to make. This bread is a variant on a recipe from Bernard Clayton's wonderful book The New Complete Book of Breads. For anyone serious about bread baking, it's a must.

Here's What You'll Need:

about 3 cups bread flour or AP flour
2 1/2 tsp. dry yeast
1 1/2 tsp salt
1 Tbs. sugar
1 cup hot water (about 120 130 F or 60-70 C)
sesame seeds for decoration

Here's What You'll Need To Do:

1. Place all the dry ingredients (but only 2 cups of the flour)  in a mixer bowl and mix thoroughly. Add the hot water and begin mixing immediately, beating vigorously. If using a mixer, beat the dough for about 3 minutes. Add the rest of the flour gradually while mixing, to make a smooth, and slightly shiny dough which is quite warm to the touch. Continue kneading this dough for another 8 minutes or so. The dough will be very smooth and elastic.

2. Place the dough in a lightly greased bowl, covered, to rise until doubled, about 15 minutes!

3. Punch down the dough on a work surface then form into a ball. Slash the dough with 2 or 3 quick strokes about 1/2 inch (3 mm) deep. Then , place the dough on a parchment paper lined baking tray and brush with water, and if you like, sprinkle with poppy or sesame seeds.

4. Place your baking sheet into a cold oven and heat it to about 400 F (200 C)! The bread will continue to rise in the heating oven, the slashes will 'bloom' and it will reach full size in about 10 minutes. Place a pan of boiling water under the baking tray to fill the oven with steam. This helps give the bread a crisp, crunchy crust.

5. Bake for about 50 minutes or until a deep, dark brown color then cool completely on a rack. If you are using a convection oven, you should reduce the temperature to 350 F (180 C).

6. This bread should cool completely before slicing, and be stored in paper, not plastic to maintain the crust. Because there are no eggs, dairy or oil, it will tend to dry fairly quickly, but don't worry about it keeping fresh for 3 days! It will be gone after one! It makes a great sandwich bread that is easy to make and wonderful to eat. About 2 hours from start to finish. The hardest part is waiting for it to cool.

This recipe has been submitted to Yeastspotting!

The Lazy Person's Sourdough Walnut Bread

I have always had a problem with 'real' sourdough bread. Not a taste problem. Actually, I really like the sour flavor and the chewy texture. Uh, uh. my problem with 'real' sourdough bread is with the word real. I mean, to make it authentic, supposedly, you have to capture wild yeast in your kitchen and then feed the sourdough for a few weeks until it's ready to use. And, frankly, who has patience? Or time. Who wants to start the process today to eat great bread next week or month? By then, will I still be in the mood? Probably not. So I am bringing you a compromise solution. The taste is almost exactly like 'real sourdough. And the process just takes an overnighter. The yeast is regular commercial dry yeast (instant dry or rapid rise). The difference is in the time, of course and the amounts used. I have added chopped walnuts to give it extra punch. And also because walnuts in a slow baked bread are simply outrageously delicious. Take the time, you'll love it!

Here's What You'll Need:
for the starter

1 cup rye flour
1 cup water
1/4 tsp. instant dry yeast

Mix the yeast in with the flour, then stir in the water to make a rather thick slurry (wetter than a paste). Cover and let stand, at room temperature, for a few hours, or overnight. I mixed mine at 9 pm, then let it stand. It's now 9 am the next day and I am continuing.

1 cup whole wheat flour (or whole spelt flour)
1 cup AP or bread flour
about 3/4 cup water
1 1/2 tsp instant dry yeast
1 1/2 tsp salt
2 Tbs. sugar
1/2 cup coarsely chopped walnuts

Mix this into the starter, adding the water gradually until you get a rather sticky dough. Move the dough to a heavily floured surface and knead for a few minutes to make it smooth. You may have to add more AP flour as the whole wheat (or spelt) absorbs a lot of water. Towards the end of the knead, incorporate the walnuts into the dough until evenly distributed. Form into a ball, then place on a parchment paper on a baking tray to rise until almost doubled, about an hour or so. Slash the bread with a sharp, serrated knife or razor blade.

Preheat the oven to 375 F (190 C) about 20 minutes before baking time. Spray the bread with water before placing in the oven. You should bake with steam by placing a tray with boiling water in it on the floor of the oven just before baking. Bake for 35-45 minutes until wonderfully deep brown and crusty. You can make the bread even crustier, by baking on a baking stone if you have one, or at least removing it from the tray to the stone for the last few minutes.

BTW, the house will smell heavenly and I bet you can't wait for it to cool completely (on a rack) before slicing.

Heart-Healthy and Delicious - Wheat and Rye Bread

Lately I have been doing a lot of workshops with people who want to learn to bake but for reasons that you might think surprising. I am teaching people on various weight loss programs how to bake. Sounds unlikely, doesn't it, but there you have it. Eating healthy food, filled with good wholesome nutrients and lots of fiber, minus the chemicals, preservatives, stabilizers and artificial colors is, of course, good for you. We all knew that. But add to that, the whole grains and you have a formula for health, but without the guilt people sometimes associate with eating bread. Believe it or not, eating bread does not have to be fattening, if you eat the right kind and don't overdo.

In that vein, I offer this latest bread. It is a custom-made recipe, from a customer who loves my bread but wants to avoid the heavy white breads loaded with dairy. Instead this bread is made with whole wheat and rye flours along with three different kind of nuts and seeds. It is baked like a boule and keeps for a few days before drying out. It's almost superfluous saying that, of course, since the bread was gone in about one afternoon. But try it yourself, you'll like it I'm sure, and I guarantee you'll want to make more.

Here's What You Need:
1 1/2 cups AP flour
1 1/2 cups whole wheat flour
1 cup whole rye flour
1 1/2 Tbs. instant dry yeast
2 Tbs. sugar
1/2 Tbs. salt
1/4 cup oil
about 1/2 cup each hulled sunflower seeds, pumpkin seeds, roughly chopped walnuts, etc.
enough warm water to make a smooth, elastic dough (about 1 1/2 cups)

Here's What You'll Need to Do:

1. Mix together all the dry ingredients (the flours, the yeast, the sugar and salt) in a large bowl.

2. Add the oil, then the water. Add 1 cup of the water and mix to hydrate the dry mixture. Then, adding the remaining water 1/2 cup at a time, mix, then knead, until a dough formed that is smooth and elastic. Continue kneading for at least another 10 minutes. The dough will be stiff but smooth and very pliable.

3. Place the kneaded dough in a lightly oiled bowl, turn to coat, then cover to rise until doubled in volume. This will take at least 2 hours because the whole wheat and the rye flours will slow the rise. That's OK. This will also intensify the flavor of the bread.

4. Remove the dough from the bowl, careful not to deflate it too much. Shape the dough into a rough rectangle and then sprinkle the seeds and nuts over the surface. Knead the nuts and seeds into the dough until evenly distributed.

5.Shape the dough into a tight boule (ball-shaped with the dough tightened underneath). Place the dough on a baking sheet with parchment paper. Slash  the dough twice, then cover with lightly-oiled plastic wrap to rise again, about 1 hour. This time it will be puffy, but likely not doubled.

6. About 20 minutes before baking time, pre-heat the oven to 400 F.

7. Bake the oven, with steam, for about 35 minutes, until the crust is a deep brown.

8. Cool on a rack completely (if you can) before slicing. Store it in a paper bag to keep the crust crisp.

Bread for Brunch - Honey Oat Bread

Every time I make a new kind of sandwich bread, I swear that this one is the best ever and that I have finally found the ultimate loaf. Well, what can I say. This one is no exception. I have always liked using honey instead of sugar not only because it is healthier but also because the flavor is more earthy - it is the flavor of good country-style bread, not the flavor of the manor house. This is peasant bread made with good honest ingredients, the kind any good farmer would use. Using oats (in this case cooked rolled oats) adds a depth of flavor and a weightiness to the bread that makes it perfect for toasting and covering with butter or jam. Or for that matter you can cover it with cheese and roasted veggies too. But then you've moved back to the manor house. Best to keep it simple. Toast lightly, spread the butter thick.

Here's What You'll Need: (for 1 large loaf)

* If using a standing mixer or a food processor use ice water instead of room temperature water because mixers tend to heat the dough  and that will affect the yeast activity.

For the sponge:
1 cup water *
1 Tbs. instant dry yeast
1 1/2 cups AP flour

Mix the sponge ingredients together to form a loose dough. Cover and let it rise until doubled, about 1/2 hour.

Then...

For the dough:
1/4 cup honey
1/3 cup milk powder (I use non-dairy baby formula)
1/2 cup cooked oatmeal
2 Tbs. cornmeal
2 Tbs. butter or margarine (or vegetable oil, which is healthier)
1/2 Tbs. salt

Here's What You'll Need to Do:

1. Stir down the sponge, then add the other ingredients, mixing vigorously to form a smooth dough. Turn the mixer to medium speed for 8 to 10 minutes to form a strong but soft dough. If you are kneading by hand, then knead for about 15 minutes to get the same strong but soft dough.

2. Place in a lightly oiled bowl, turn to coat, then cover and let it rise to double in volume, about 1 1/2 hours.

3. Without deflating too much, shape the dough into a loaf, then place in a loaf pan, seam side down to rise again. It is ready when it has risen above the rim of the pan, about 45 minutes.

4. About 20 minutes before the final rise is done preheat the oven to 375 F (190 C). Lightly brush melted butter or oil over the bread, then slash it down the middle just before baking.

5. Bake for about 40-45 minutes until it becomes a deep brown and sounds hollow when tapped on the bottom. Cool completely on a rack before slicing.

Something Comforting for Breakfast - Oatmeal Nut Bread*

As you know, I like to experiment. Sometimes that just means that I like to try a new recipe from an exotic part of the world. Sometimes it just means trying an interesting combination of ingredients. Sometimes both. Oh, and sometimes I get an idea and 'invent' a recipe just to see how it will work (or not). This bread is based on a classic combination of ingredients but with the addition of chopped walnuts that give the bread an added crunch and a wonderful aroma. It is perfect for a late-morning brunch slathered with cream cheese or butter. Try toasting it lightly first then let the butter get soft. Yummmmm!

* This bread is dairy because of the cream. You can omit the cream if you like, or use a substitute (like soy milk) if you avoid dairy products.

Here's What You'll Need:

3 to 3 1/2 cups AP flour
1 cup rolled oats (not instant)
1 Tbs. instant dry yeast
1/2 Tbs. salt
2 Tbs. sugar
1/3 cup dry milk powder ( I use baby formula for added nutrition)
2 Tbs. heavy cream (approx. 15% fat - but only 2 Tbs.)
about 1 1/3 cups warm water
1 cup chopped walnuts - lightly toasted

Here's What You'll Need To Do:

1. Mix together the dry ingredients (flour, oats, yeast, sugar, salt, milk powder) in a large bowl.
2. Add the cream then the water, slowly mixing as you go until a soft dough is formed.
3. Knead to strengthen the gluten for about 10 minutes on a lightly floured surface. Add the walnuts towards the so as not to 'cut' the gluten strands and help the bread keep its shape.
4. Place the dough in a lightly oiled bowl, covered with a wet towel, to rise until doubled in volume. This will take about 1 1/2 hours at normal room temperature.
5. Remove the dough from the bowl to a parchment-covered baking sheet and form into a ball by tightening the dough and tucking underneath. Try to retain as much air as possible in the dough.
6. Cover and let the dough rest for another 30-45 minutes to rise again.
7. About 15 minutes before baking time, heat the oven to 350F (180C). Slash the bread about 1/2 inch (3mm) deep just before placing in the oven. Bake for about 35-40 minutes or until it sounds hollow when tapped on the bottom.
8. Cool completely on a rack before serving (if you can).