The Soup & Bread Cookbook by Beatrice Ojakangas

Author:Beatrice Ojakangas
Language: eng
Format: epub, pdf
Publisher: Rodale
Published: 2013-02-28T16:00:00+00:00

bread

COUNTRY HEARTH BREAD

BREADS LIKE THIS WERE HISTORICALLY BAKED ON FLAT STONES OVER AN OPEN FIRE. OF COURSE, IF YOU ARE LUCKY ENOUGH TO HAVE AN OUTDOOR BRICK OVEN, GO FOR IT! THIS IS A LARGE FREE-FORM LOAF WITH AN EARTHY WHEAT FLAVOR.

Makes 1 large loaf

¼ cup honey

1 package (¼ ounce) or 1 scant tablespoon active dry yeast

2 cups warm water (105° to 115°F)

¼ cup wheat germ

2 tablespoons butter, melted

2 teaspoons salt

1 cup whole wheat flour

3 to 3½ cups unbleached bread flour

IN A LARGE BOWL, preferably the bowl of a stand mixer fitted with the dough hook, combine the honey and yeast with the warm water. Let stand until the yeast begins to foam, 5 minutes. Stir in the wheat germ, butter, salt, and whole wheat flour. Let stand for 15 minutes.

With the mixer running, gradually add the bread flour and mix until the dough cleans the sides of the bowl, about 5 minutes. Alternatively, knead by hand for 10 minutes. Cover and let rise in a lightly greased bowl until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured surface and knead a few times to punch down. Shape into a ball and place on a lightly greased baking sheet. Cover loosely with a towel and let rise until almost doubled in bulk, about 45 minutes.

Preheat the oven to 350°F. Bake until a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Transfer to a rack to cool.

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