The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Rodriguez Jessamyn Waldman & Turshen Julia

Author:Rodriguez, Jessamyn Waldman & Turshen, Julia [Rodriguez, Jessamyn Waldman]
Language: eng
Format: azw3
ISBN: 9780804186186
Publisher: Potter/TenSpeed/Harmony
Published: 2015-10-12T16:00:00+00:00

1. To prepare the soaker: Rinse the wheat berries and rye berries with cold water. Put them in a large heavy pot and add enough water to cover by at least 2 inches/5 cm. Bring to a boil over high heat, then reduce the heat, cover, and simmer gently, stirring occasionally, for 1 hour. Add more water to keep the soaker covered. The berries should still have the skin intact but be soft on the inside.

2. Drain the wheat berries and rye berries and combine in a large bowl with the cornmeal, rolled oats, sunflower seeds, sesame seeds, salt, and water. Cover with plastic wrap and let stand at room temperature for 8 hours or in the refrigerator for up to 24 hours.

3. To make the dough: Combine the water, rye flour, bread flour, whole wheat flour, pâte fermentée, salt, sugar, yeast, and lemon juice in a stand mixer fitted with a dough hook. Mix on low speed to integrate the ingredients, about 2 minutes. Increase the speed to medium to medium-high and mix until you can see some shininess to the dough, 6 minutes. This dough is heavy, almost sticky, so you can’t look for the normal gluten clues. You will know it is ready when you lightly tug a piece of the dough and it doesn’t pull right off—it snaps back.

4. Drain all water from the soaker and add the seeds and grains to the dough. Mix until they are distributed, about 2 minutes. Coat the inside of a large bowl with 1 tablespoon of the canola oil and transfer the dough to the bowl. Cover the bowl with plastic wrap (or put the whole bowl in a large plastic bag) and let stand at room temperature until the dough is softer and supple. This heavy dough will not puff up a lot like other doughs with more white flour. Give it about 1 hour.

5. Coat 2 (9 × 5-inch/23 × 13 cm) loaf pans with the remaining 2 tablespoons oil. Put the steel-cut oats on a platter or in a baking dish near your work surface. Dust the work surface with flour and turn the dough onto it. Gently push down the dough and divide it into 2 equal pieces.

6. Working with one piece of dough at a time (keep the other covered with plastic), form a log roll. Using both hands, roll each log to 8 inches/20 cm long and 4 inches/10 cm wide with a long seam running along the bottom.

7. Spray the top of each loaf with water from a spray bottle and then roll the dampened top in the oats. Put the loaves, oat-coated side up and seam side down, into the prepared loaf pans.

8. Cover the loaves loosely with plastic wrap and let stand until the dough nearly fills the loaf pan, about 2 hours.

9. Meanwhile, preheat the oven to 400°F/205°C.

10. Bake until the breads are browned and the top is crusty, about 45 minutes. Turn out of the pans onto a wire rack to cool completely, at least 2 hours (because of the density of the bread).

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