* Exported from MasterCook *
Bread, Golden Whole Wheat
Recipe By :HAROLD MCGEE
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon active dry yeast
11 ounces whole wheat flour -- (about 2 1/2 cups)
7 3/4 ounce unbleached bread flour -- (about 1 1/2
cups) more as needed
3/4 ounce wheat bran -- (about 1/2 cup)
1 tablespoon kosher salt
Vegetable oil -- or cooking spray
Cornmeal -- for sprinkling
In small bowl combine yeast with 1/4 cup warm water (105 to 115F) and
stir to dissolve. In a medium bowl combine whole wheat flour, bread
flour, bran and salt. Add yeast mixture and 2 cups cool water (75 to
78F) to dry ingredients; mix by hand to make a granular mass. Knead
about 2 minutes; dough should be very loose and sticky. If necessary
add 1 to 2 tablespoons cool water.
Oil a large mixing bowl and a sheet of plastic wrap; set aside.
Transfer dough to a very lightly floured work surface and knead until
somewhat cohesive, 3 to 4 minutes, using as little flour as possible
and using a scraper to lift and turn dough. Return dough to bowl and
place oiled plastic wrap over surface. Allow to rest for 20 minutes.
Return dough to work surface and knead again 6 to 7 minutes; dough
should be soft and loose. Return to oiled bowl and cover again with
oiled plastic wrap. Allow to rise at room temperature for one hour.
Knead dough while still in bowl, gently deflating it with your
fingertips. Fold in thirds like a letter, then bring ends in and turn
over so seam is underneath. Let rise again for one hour.
Repeat folding and turning process, and let rise again until doubled
in volume, about 1 to 1 1/2 hours. When dough is fully risen, an
indentation made by poking your finger deep into the dough will not
spring back.
Sprinkle a large baking peel generously with cornmeal, or line a
sheet pan with parchment paper. Divide dough into two equal pieces,
shaping each into a tight boule (slightly flattened ball). Place
loaves on peel or pan, leaving about 4 inches between them to allow
for rising. Cover with oiled plastic wrap and allow to rise again
until nearly doubled in size, about 1 1/2 hours. If loaves begin to
grow together, put in oven before they touch.
Thirty minutes before baking, heat oven to 450F. Place small
cast-iron skillet on floor of a gas oven or lowest rack of an
electric oven. Place oven rack two rungs above pan. If using a baking
stone, place it on the rack. Fill a plastic spray bottle with water.
Score a tic-tac-toe pattern with a sharp knife or razor blade on top
of each loaf. Slide loaves into oven. Mist loaves 6 to 8 times, pour
1 cup hot water into skillet and quickly close oven door. After 1
minute, mist with water again, and close oven door.
Bake 15 minutes, then reduce oven temperature to 375F. Continue to
bake until loaves are golden brown and sound hollow when tapped on
bottom, another 13 to 18 minutes. Place on a rack to cool.
Two 15 oz round loaves
Source:
"cooking.nytimes.com"
S(Internet Address):
"http://cooking.nytimes.com/recipes/1013059-golden-whole-wheat-bread";
Start to Finish Time:
"1:30"
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Per Serving (excluding unknown items): 60 Calories; trace Fat (4.8%
calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat.