1 1/4 cup warm water ( 110-115 F)
1/3 cup oil ( vegetable, olive, corn )
1/4 cup honey
4 1/2 cups fresh milled whole wheat flour ( 18 oz)
2 tsp salt
1 tablespoon instant yeast
1 tablespoon vital wheat gluten
Combine all ingredients a mix and knead them- by hand, mixer or bread machine- until you have a soft smooth dough. Cover and allow to rise in a warm place until its puffy and nearly double in bulk, 1 to 2 hours. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan. Gently deflate the dough and shape into an 8-inch log. Place it in the prepared pan. cover the loaf gently with lightly grease plastic wrap allow it to rise till it's crowned about 1 1/2 inches over the rim of the pan 1 1/4 to 2 1/2 hours. near the end of the bread's rising time, preheat the oven to 350 F. Uncover and bake the bread for about 30-35 minutes, tenting it with foil after 15 minutes. the bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190F. Remove it from the oven, and after a few minutes turn out onto a cooling rack. Brush with melted butter, if desired to keep the crust soft. cool the bread for 30 minutes before slicing.
we loved stopping by your booth this morning at the farmers market! How do you recommend storing homemade bread? I feel like mine grows mold very quickly. Any tips?
ReplyDeleteJayme Hable
Hi Jayme: I usually divide the loaf in half and freeze part and store the remainder in the refrigerator. Sometimes I slice the whole loaf and just leave a few slices out sealed in a bag if I know someone will be making toast or a sandwich that day. Yes in the humid summer of Virginia it will mold quickly. There are no preservatives in our products- that is a good thing if you think about it.
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