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Whole Wheat Bread

April 23, 2009

whole wheat bread

Over the past few months, I’ve been making bread once every week or so.  It all started out with a recipe my friend Ida gave me for a quick loaf that rises overnight and requires absolutely no kneading.  When I initially received the recipe, I didn’t think myself much of a bread baker–I’d been pretty happy with the Tuscan and Parisian style varieties available at local markets and feared that the time invested, minimal as it may be, would not yield a perceptibly better product. But several months later, after atleast 20 loaves and some alterations to the recipe, I can say I’m a home-baked bread believer.

Here’s the recipe I use:

Quick Whole Wheat Bread
Mix together in a big bowl:
3 cups flour (regular all-purpose, or a mix of all purpose and whole wheat)
1/2 teaspoon yeast
1  teaspoon salt
a good sprinkling of sugar
Add 1 1/2 cups warm water and a drizzle of olive oil and stir to combine
Allow to rise overnight (or about 6-8 hours)
Preheat oven to 500 degrees.  Allow dutch oven or other oven-proof pan with lid to preheat as well.
Oil bottom of pan and dump in bread dough.  Sprinkle with salt if desired.
Bake 30-45 minutes with lid on and then another 10-15 minutes with lid removed.
Remove from pan and allow to cool.

This has become a breakfast staple for me–a little melted gruyere, maybe some chutney on top and I’m pretty delighted.

bread_slices1

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