Chef Joey's Organic Multi-grain Bread
Total Time: 3 hrs 30 mins
Preparation Time: 3 hrs
Cook Time: 30 mins
Ingredients
- Servings: 15
- 2 cups spelt flour
- 1 cup whole wheat bread flour
- 1 cup rye flour
- 1 1/2 teaspoons sea salt
- 2 1/4 teaspoons yeast (i used red star)
- 2 tablespoons olive oil
- 1 3/4 cups water (105-110'f)
- 2 tablespoons vegan margarine (melted)
- caraway seed (to sprinkle on top)
Recipe
- 1 in a big bowl mix together the flours, sea salt and yeast.
- 2 i used a whisk to incorporate the dry ingredients together.
- 3 make a well in the flour mixture and pour the water and oil into the well.
- 4 using a wooden bread spoon mix the dry and wet ingredients together. this will be a bit sticky.
- 5 flour your counter surface now, don't wait until your hands are sticky with dough.
- 6 with well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
- 7 when the dough has an elastic consistency its ready to rise.
- 8 prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
- 9 cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
- 10 i live at 5,000 feet, so usually 1 hour is adequate at this altitude.
- 11 once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
- 12 divide the dough into two equal rounds and place in two lightly oiled pans. i used 2 round cake pans.
- 13 preheat your oven to 375°f.
- 14 set the pans covered with the damp cloth in a warm place for about 20 minutes.
- 15 brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
- 16 the above step is optional, but makes for a nice finish on the loaves.
- 17 bake for 30-40 minutes.
- 18 for a crispy crust toss 1/2 cup water on the bottom coils of the oven.
- 19 cool on wire racks and serve with vegan margarine.
- 20 bon appetit.
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