Whole Grain Bread

Whole Grain Bread

1 C sourdough starter

1 C whole wheat flour

1 c sorghum flour (try the natural food aisle)

1 c. rye flour

1 c. buckwheat flour (natural food aisle, again)

½ c old-fashioned rolled oats

2 C bread flour, divided into 1 cup measures

2 T dried honey (see Getting Started)

1 T kosher salt

¼ C olive oil

1 C non-fat milk at room temperature or up to 135 degrees

1. Combine all but one cup of bread flour. This can be done by hand or with a stand mixer set with a bread hook. Don’t try this in the Cuisinart unless you have a really large one. (A really large one!) Knead the dough, adding bread flour as needed to keep the dough from sticking either to the counter/table (hand kneaded) or the sides of the bowl (machine kneaded) This will take anywhere from 5-15 minutes depending on the method. Knead until dough is smooth, slightly sticky and springs back when pressed lightly. If you leave a finger indent, keep kneading and if necessary add more flour.

2. Lightly oil a large bowl and place the kneaded mass into it. Lightly oil the top of the mass and cover the bowl with a large plate or with saran wrap. Place in a warm (approximately 85 degrees for optimum rising—too warm equals too fast and less flavor development, too cold and get set for a long rise time—however, excellent flavor development) (See Getting Started for problem solving.) until dough doubles in size. Gently deflate, cover the bowl and let rest for 10 minutes.

3. Divide your dough (One huge loaf or boule, 2 medium loaves (8” bread pan) or medium boules, or baguettes or…etc.  You get to choose!) Place into pans or onto a parchment covered cookie sheet. Lightly oil or spray the top with cooking spray and allow to rise until doubled—size and temperature matter. This can take anywhere from 15 minutes (rolls) to another hour  (large boule)

4. 15 minutes before baking set your oven racks to lowest level. If you have a baking stone set it on the lowest level (this will help keep the temperature even) and preheat oven to 425 degrees. Place a shallow metal pan onto the bottom of the oven if you are using gas or on the top rack if you are using electricity. (If you have a steam jet oven—I may never speak to you again due to the absolute envy I feel). Boil some water. Slash the tops of the loaves with a sharp knife (serrated works great) ¼ to ½ inch deep.

5. When the oven is ready, quickly place your bread into the oven on the bottom rack and pour about 1-2 inches of boiling water into the heated metal pan. Close the oven and leave it alone for about 15 minutes for the rolls, 30 minutes for the loaves and 45 minutes for a large boule. You can check for doneness by taking one of the breads out of the oven and lightly knocking on the bottom. You should hear a hollow sound. (However, it is more likely you will burn your hand and the loaf will still be unbaked in the center. Better to use an insta-read thermometer and bring your loaf to 170 degrees.) Remove the bread from the oven and immediately remove from the pan(s). Place the bread onto a cooling rack and allow to cool 30 minutes prior to cutting. (Don’t worry. It will still be warm enough to melt your butter. But it won’t still be full of the steam that will make your slice a soggy (though tasty) mess.)