Healthy Mediterranean Cooking at Home

Tag Archives: homemade bread

Pumpernickle wheat bread

Working with Sourdough

starter-590x590

 

sourdough crockSourdough starter begins with a combination of flour and liquid. The proportion and type of flour and liquid can vary dramatically, from a stiff starter made entirely with flour and water to a liquid batter of milk and cornmeal and everything in between. Friendly bacteria present in our natural environment and the wild yeast living in flour work with one another when flour is mixed with warm water. The result: a sourdough starter. These tiny living creatures generate byproducts that cause bread to rise and give it a complex, rich flavor. Once you’ve created your starter, it needs regular feeding.  Feeding once a week is ideal, but your starter can also survive much longer stretches between feedings. I store my starter in a crock in the refrigerator and it is available whenever I need a starter for a recipe.

Read more about sourdough on King Arthur’s site.

Sourdough Cracked Wheat Rolls

IMG_0176

Yield: 8 rolls

Ingredients

  • 3 cups bread flour
  • 1 package (2¼ teaspoons) instant yeast
  • 1/3 cup cracked wheat
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 cup sourdough starter
  • 3/4 cup warm water
  • 1 tablespoon vegetable oil

Directions

In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup of the flour with the yeast, cracked wheat, salt and sugar. Stir.

Combine the water and the oil. Add the water mixture and the sourdough starter to the dry ingredients. Beat for 4 minutes on medium speed. Gradually add the remaining flour, about ½ cup at a time. Switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl and turn to grease the top. Cover lightly with plastic wrap and let rise until doubled in size, about 1-2 hours.

cracked wheat rolls

Turn the risen dough onto a lightly floured surface and gently press or “punch” down to remove air bubbles. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each dough into a 4×6-inch rectangle; then, starting with the longer side, roll up each rectangle tightly, pinching the edges and ends to seal.

IMG_0169

IMG_0171

IMG_0173Place shaped rolls onto a baking sheet covered with parchment paper. Cover with plastic wrap or a kitchen toweland let rise until doubled again, about 1 more hour. Near the end of the rising time, preheat the oven to 400 degrees F. With a sharp knife, make a lengthwise slash down the center of each roll and brush or lightly spray with cold water. Bake for 20-25 minutes until browned. Remove from the baking sheet and cool on a cooling rack.

Baking in a Cloche Pan

bread-machine-french-bread-baking

If you like crusty bread – this method is for you. The La Cloche natural clay stoneware baking dish and domed lid will simulate a hearth oven in your kitchen. The moist dough within the cloche creates the steam needed to produce a delicious bread with a crisp, golden crust and light crumb. You will not have to spritz your bread or pour water in a hot pan in the oven to get the crust you are after.

Pumpernickle wheat bread

Pumpernickel Wheat Bread

Makes 1 large round loaf

Ingredients

  • 4 cups unbleached all-purpose flour
  • 1 cup unbleached white whole wheat flour
  • 1/2 cup pumpernickel flour
  • 2 tablespoons vital wheat gluten
  • 1/2 teaspoon Deli Rye Flavor (purchased from King Arthur or other bread baking supply stores)
  • 2 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 cups lukewarm water

Directions

Combine all of the ingredients and mix together in an electric mixer with the paddle attachment. Switch to the dough hook and knead until the dough is elastic and slightly sticky.

Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.

Transfer the dough to a lightly oiled surface. Gently deflate it and shape into a ball.

Place the shaped loaf into a round stoneware baker (e.g., La Cloche), and cover with the lid.

Let the loaf rise for 60 to 90 minutes until it’s almost doubled in size.

100_0589

Preheat the oven to 425°F.

Slash the loaf diagonally in several places.

Bake the loaf for 35 minutes, remove the lid and bake for another 10 minutes. When done, the bread will be crusty and a digital thermometer inserted into the center should read 190°F to 200°F.

Remove the bread from the oven and transfer it to a rack to cool completely.

Making Sandwich Bread for Everyday

Great sandwich bread should be tough enough to hold up to a moist filling, but pliable enough to bite through easily. It should have some crunch on the outside, but be soft in the middle, so that it is easy to chew. Sandwich bread, when fresh, adds flavor and just a tinge of sweetness to any filling.

IMG_0204

Oatmeal Honey Sandwich Bread

Makes 1 loaf

Ingredients

  • 3 cups unbleached bread flour
  • 1 cup rolled oats (old-fashioned oats)
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons salt
  • 3 tablespoons honey
  • 2 teaspoons instant yeast
  • 1 1/4 cups lukewarm milk

Directions

In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.

IMG_0194

Switch to the dough hook and knead  the dough for 5 minutes or until it is smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour. It will become quite puffy, though it may not double in bulk.

IMG_0195

Transfer the dough to a lightly oiled surface and shape it into a log. Place the log in a lightly greased 9 x 5 inch loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ to 2″ over the top rim of the pan.

IMG_0202

IMG_0203

Bake the bread in a preheated 350°F oven for 35 to 40 minutes or until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.



Health is wealth

Very useful health tips for all diseases.

Piazza della Carina

Geopolitics and Foreign Policy ... english and italian

Jayesh Tiwari

Everything about ReactJS and Life

New Classic Recipes

Classic recipes reinvented for the modern cook.

The Wee Writing Lassie

The Musings of a Writer / Freelance Editor in Training

EDM7

EDM 7 Music Blog Directory : sharing Documentaries, Interviews, Original Music, Music App, Drum Machine videos to spread knowledge among electronic dance music lovers from all around the world (Techno, House music, Drum and Bass, Disco...)

jay_ficwriter

I blog about home cooking and fiction writing

The Pastor Chef

Pastor, Husband, Father. Sharing recipes and doing food and product reviews.

Enogastronomista

Food & Wine

PeoPlaid

People, Places, Ideas, and More

church ov solitude

We are all just babes in the woods.

World wide news

Football updates,Entertainment,celeb gossip,fassion,social updates

Life on Westerly Creek

Delicious recipes that everyone will love!

EnticingDesserts.com

Desserts Are Enticing!

Desert flower

living in the vibe of my emotions

cocinaitaly

comida italiana

Skizzenbuch/Blog

Just another WordPress.com weblog

Victor Jung

Food, Restaurants, Bars, & Hospitality

LITTLE CHEF’S APRON

13 but looking for ways to share my cooking, baking and writing experiences with you. Also don’t for get to check out my creative writing blog! https://thewriteholic.wordpress.com/

A Curly Sue's Ramblings

Lifestyle, Ramblings and more

Leverage Ambition

the future depends on what we do in the present

The TeeKay Take

A RESOURCE FOR RARE FINDS IN MUSIC AND WHY YOU SHOULD HEAR IT

. . .

love each other like you are the lyric to their music

https://jakhala.com

jakhala.com is a Blog on Healthy Life Style, Markets, News India, Sports, Wildlife-Nature, Entertainment, Photography, Food

saania2806.wordpress.com/

Philosophy is all about being curious, asking basic questions. And it can be fun!

Cooking, Food & More

Sharing what I am passionate about

itsthebiblophile

Writing can be anything for anyone but for me it's to express the overwhelming feelings I feel that cannot be said .[Disclaimer : everything posted here will be my own work (p.s. work here means everything written and not the images) unless mentioned otherwise. Please do not copy.]

No Time For Pants

Life Hacks and Advice

Dawn Anthony

Just another girl who loves sugar, spice and everything nice!

Hidemi’s Rambling by Hidemi Woods

Singer, Songwriter and Author from Kyoto, Japan.

beautifulpeopleinc.com

Live, Love, Travel and Laugh (Proudly Pinoy)

Theas Kitchen Recipes

Quick and Easy Recipes | Cakes and Pastries | Pinoy and International Recipes

Food Segment

You are what you eat....

miss PE

free food recipes for vegetarian and healthy food lover.

PJ Procrastinates

Baking and Oversharing

Five Lessons

Success Stories for Angsty Professionals

%d bloggers like this: