The Tassajara Bread Book by Edward Espe Brown

Author:Edward Espe Brown
Language: eng
Format: epub, pdf
Publisher: Shambhala

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Overnight Wheat Bread (Wheat Veneration)

[MAKES 2 LOAVES]

Without any milk or sweetening, this bread has an intense pure wheat flavor. So I enjoy making this recipe when I am ready for some bread.

Letting the dough sit overnight is vitally important for allowing the flavor of the wheat to “blossom” and this lengthy rising gives the bread a flavor and quality reminiscent of sourdough, but you needn’t get involved with starters. For people like me, who are unfortunately not as devoted to baking as we used to be, this bread is earthy, hearty, coarse, and fulfilling.

AT NIGHT:

3 cups warm water

¼ teaspoon dry yeast

3 cups whole wheat flour

IN THE MORNING:

½ cup warm water

1½ tablespoons dry yeast (2 packets)

2 teaspoons salt

2½ to 3 cups whole wheat flour

In the afternoon or evening, stir the yeast and flour into the water and beat (short strokes in and out of the batter) about 100 strokes. Cover and set aside until morning.

In the morning: make sure the ½ cup of warm water is cool enough that it will not harm the yeast—about body temperature. Stir in the yeast and let it dissolve, then mix this into the batter from last night. Stir in the salt as well.

Fold in about 2½ cups of whole wheat flour, ½ cup at a time. Turn out onto a floured board and knead, using another ½ cup or more of flour to keep the bread from sticking. Knead 150 to 300 times. The dough will be smooth and pliable.

Set aside in an oiled bowl and let rise for 3 to 4 hours. Shape into loaves. I like to make log shapes with diagonal cuts on the surface—or you could bake it in loaf pans if you prefer. Place on oiled sheet pan and brush with water. Let rise about an hour.

Preheat oven to 375°. Brush the surface once more with water and bake for 45 to 60 minutes, until the loaves are browned, top and bottom.

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