I've been wanting to make bread for awhile. Good bread. I hate paying more than $2 for a loaf of bread without high fructose corn syrup. But I want a bread that I can slice and make sandwiches out of without it falling apart in the process. So I tried this one.
Success with the first rise - although it took a little longer than advertised.
The dough wasn't hard to work with. I used about equal parts whole wheat and dark rye - mostly because I ran out of white flour last night and I had the rye in the freezer from sometime last fall when I bought it at Whole Foods at a time I was SURE I was about to start making homemade bread on a regular basis.
The kids declared the bread the best I've ever made.
Success with the first rise - although it took a little longer than advertised.
The dough wasn't hard to work with. I used about equal parts whole wheat and dark rye - mostly because I ran out of white flour last night and I had the rye in the freezer from sometime last fall when I bought it at Whole Foods at a time I was SURE I was about to start making homemade bread on a regular basis.
The kids declared the bread the best I've ever made.It was good. I'm not sure what their praise says about all the other rolls I've made before - which I thought were pretty good... I'm not sure if I took it out of the oven a few minutes too early or if I sliced it too soon after it came out (I was supposed to let it sit for 20 or 30 minutes and I didn't quite make it that long before dinner) but the very center was just a smidge doughy.
Any bread bakers have some tips for me?
And speaking of tips...
We are about to start a garden. A big one. With dreams of eating from it all summer. And any advice on that adventure would be welcome as well.
3 comments:
bread looks delicious. i love the rye mix.
Mmm, bread. I have a great recipe, if you are interested. It is a 100% whole wheat recipe, but I have used blends of white and wheat flour...
Okay, might as well just post the recipe, since I have a minute.
2c water (I think 90-110*?)
1/4c honey
1 T yeast
1/2c oil
1 1/2t salt
5-6c whole wheat flour
Mix water, honey and yeast, let sit 5 min. Add 3c flour, mix and let sit 15-20 min. Add oil, salt and enough flour to clean side of bowl. Knead 20 minutes. Let rise to double, form loaves, let rise to double again, and bake at 350 for 30 min. Remove from pan immediately.
As for the doughy center, try tapping the top of the bread when you think it is done. If it sounds hollow, it ought to be done.
Post a Comment