Friday, February 12, 2010
I won and then I cooked
I won "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoë François. I also won Bob's Red Mill Wheat flour and Vital Wheat Gluten from The Foodie Blog Roll! Yay. So of course I had to try out a recipe. I tried the Wheat Bread with Olive Oil. Pretty simple to do.
Mix ingredients together and let sit for 2 hour and then refrigerate overnight,
Let sit for 90 minutes.
Bake and voila!
100% White Whole Wheat Bread with Olive Oil
3 1/2 cups white whole wheat flour (or use whole wheat flour)
3/4 T yeast
3/4 T fine sea salt (original recipe used kosher salt, which I didn't have. I increased the salt a little.)
2 T vital wheat gluten
1 3/4 cups water
1/4 cup olive oil
Mix dry ingredients in a mixing bowl. Add liquids and either mix by hand or with a stand mixer and paddle attachment.
Cover the dough with plastic wrap (do not put in airtight container) and let sit until the dough rises (about 2 hours)
Refrigerate for 3 hours or as long as 7 days.
To prepare dough to bake, sprinkle the surface of the dough with flour, then remove a grapefruit sized piece of dough. Sprinkle with flour again, shape the dough into a ball by folding the sides under and stretching the top to a smooth surface. Shape into loaf (like in my picture). Put dough on a pizza peel, parchment paper, or cookie sheet to rest. Cover. Let sit for 90 minutes.
30 minutes before baking preheat oven with the pizza stone and a pan on the bottom shelf that will 1 C of water.
Before baking brush the surface of bread with water, then using a serrated knife, cut parallel slashes into the surface of the bread. Then slide the bread onto the pizza stone or baking sheet, and immediately pour 1 cup hot water into the other baking dish and shut the oven door.
Bake bread for 30-35 minutes, or until firm and nicely browned. If you're baking on parchment paper or silicone mat, remove them after 20 minutes so the bottom of the bread will brown.