Tuesday, February 4, 2020

Steak House Brown Bread

2 tablespoon yeast
2 cup lukewarm water
3/4 c molasses
2 teaspoon salt
4 tablespoons olive oil
2 eggs
1/4 c vital wheat gluten
2/3 cup cornmeal
4 tablespoons cocoa powder
2 cup rye flour
4 - 5 cups whole wheat pastry flour (or 50/50 all-purpose and reg whole wheat)

Stir yeast and molasses into water in a medium mixing bowl until dissolved and allow mixture to sit for about 5 minutes until bubbly. Mix in salt, oil, cornmeal, eggs, vital wheat gluten and cocoa powder. Add rye flour, then whole wheat flour and stir until combined. Allow dough to rest for about 10 minutes to let the flours absorb some the liquid.

Turn out onto to a lightly floured surface and knead for about 5 minutes, adding more flour if needed so that it does not stick to your fingers. Place dough into a greased bowl and cover with a damp towel then place in a warm spot to rise until doubled in size, 1 to 2 hours because of the heavier flour.

Grease two loaf pans and roll dough out into a roughly shaped log. Cut the log in half and form into two equal sized logs the length of the pans. Place dough into pan and allow to rise for about 30 minutes, then preheat oven to 375 degrees F and let the loaf finish rising while oven heats.

Bake for 25 to 35 minutes or until hollow sounding when knocked. Remove and cool for at least 10 minutes before serving.

Prep Time: 2 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Note: Increase molasses to add some sweetness

Wheat Nut Pumpernickel Bread

3 cups Whole Wheat Flour
5 cups Rye Flour
1 tablespoon caraway seeds
2 tablespoons active dry yeast
3 teaspoons salt
2 cups hydrated wheat berries (aka cracked wheat)
1/4 cup molasses
2 cups warm water

Rehydrate the wheat berries: 
Place 2 cups dry wheat berries in a mixing bowl. Add 2 cups boiling water. Mix and allow to sit for 15 minutes.

Make the bread:
1. Combine all dry ingredients and mix well. Add the hydrated wheat berries, molasses and most of the water. Knead and add more water or flour if needed. Roll the dough into a ball and oil it.
2. Oil a large bowl ready for the dough and cover with a wet cloth.
3. Let the dough sit for at least 2 hours to rise, preferably in a warm place.
4. After it has clearly risen (it will not double but will visibly rise), punch the dough down and knead it again, then let it rise for at least 2 more hours.
5. After the second rise, section the dough to make small loaves or bread rolls. (Longer baguette- shaped loaves work really well; the middle of the loaf cooks through without overdoing the crust, so it’s just perfect.)
6. Let the loaves sit again, but this time for only about 20 minutes. Preheat the oven to 350°F.
7. Place a large pan in the oven and fill it with water to create steam while the bread bakes. The bread will take about 30 minutes to bake. Bake check: The bread should feel firm and crusty, but still spring back when you press it, a bit like a heavy cake. You can also flick and tap the bottom and if it sounds sort of hollow, it’s ready for the cooling rack.