pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
[personal profile] pebblerocker posting in [community profile] cookability
By request: this is a bread recipe I've been making for about 20 years. This version is scaled to fit my new bread tins, which measure 22 x 12 x 7 cm. It's pretty flexible and can be scaled up or down and made with variations.


In medium mixing bowl:

250ml* boiling water
1 tablespoon molasses or treacle
250ml cold water
1 tsp baking yeast, sprinkled on the surface

Allow to prove in warm place 10 minutes.

In large mixing bowl:

8 cups* wholemeal flour (880g)
1 tsp salt

Oil and flour 2 bread tins.

Pour yeast mixture into large bowl. Rinse yeast bowl with another 250ml hot and 250ml cold water and pour into large bowl.

Mix with hands or with dough hooks on hand mixer until all combined. Mixture will be wet and somewhat sloppy.

Put half into each tin and smooth tops with wet hands. Sprinkle with sesame or poppy seeds (optional).

Preheat oven to 180°
Rise bread in warming drawer 30 minutes (or on warm bench 1-2 hours, or in fridge overnight), then bake in oven 60 minutes. Turn bread out of tins immediately and cool on rack.

*Note on cups: this recipe was originally developed with my great-grandmother's Imperial measuring cup, and I now measure flour with a home-made scoop (a cut-down honey pot) which holds one Imperial cup. In an effort to make this recipe duplicable in other kitchens, I measured 8 scoops of flour, 8 Imperial cups of flour, and 8 metric cups of flour and weighed each; the results were indistinguishable, around 880g each time. I wouldn't worry too much. I measure the water with a 250ml measuring jug.

To vary the recipe I have replaced up to a cup of the flour with any combination of: ground linseed, rolled oats, cornmeal, soy flour, rye flour, kibbled grains, etc. I've even had reports that the recipe works using white flour. My bread tends to be sturdy rather than fluffy - holds up well for sandwiches, delicious fresh, doesn't go stale quickly, still makes good toast a week later if I have any left.

Cookability: Requires pouring hot water, glooping dough into tins (various techniques possible), lifting tins into oven, getting hot tins out of oven. Doesn't require lifting a heavy mixing bowl or arduous kneading. Mixing the dough can be done by hand, with a wooden spoon or with mechanical assistance. It also requires enough concentration and memory to put the bread into the oven and take it out again at the right times, though the rising can be delayed in the fridge until a better time if needed. And if it over-rises and flops out of the tins, scooping it back into the bowl, punching it down and starting the rising process again doesn't seem to hurt it.

Date: 2013-06-07 10:18 am (UTC)
vilakins: Vila with stars superimposed (Default)
From: [personal profile] vilakins
Thanks! It sounds similar to my no-knead wholemeal sunflower bread recipe; good to have another no-knead bread recipe.

Date: 2013-06-07 11:08 am (UTC)
fascination: Someone sitting by the water wearing a skirt and black boots. (By the water.)
From: [personal profile] fascination
Thank you for this recipe; it sounds fantastic!

Date: 2013-06-07 10:53 pm (UTC)
steorra: Part of Saturn in the shade of its rings (Default)
From: [personal profile] steorra
Thank you. I look forward to trying it.

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cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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