Home

Das Brot!

Leave a comment

Ezekiel Bread. Enough said. This is one of my favorite breads and still one of the most popular reasons people find their way to this little blog. I have a few versions of this recipe but the one below is the one I use most often. For additional directions and pictures of it being made, click here. To read my lay-person’s biblical interpretation of this recipe, click here.

Urban Simplicity.

Whole Wheat Bread with Caramelized Onion and Sweet Potato

Leave a comment

This is yet another variation of my 100% whole wheat bread recipe…and a delicious one at that. This does entail an extra step (sauteing the onion and sweet potato until caramelized) but it’s worth it. After cooled, they are added to the dough while being kneaded and they melt into the dough offering a soft texture and subtle flavor. Anyhow, the recipe is below.
Whole Wheat Bread with Caramelized Onion and Sweet Potato

Makes 2 loaves

¼ cup olive oil

1 medium onion, diced

1 medium sweet potato, diced

6 cups whole wheat flour, divided

2 tablespoons vital wheat gluten

3½ cups water, divided

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

¼ cup honey


Heat the olive oil over medium-high heat in a heavy skillet then add the diced onion and sweet potato. Sauté for five or ten minutes, or until caramelized.
Add ½ cup of the water to the pan. Simmer until the water evaporates completely and the sweet potato is very soft. Transfer to a plate to cool, using a spatula to include the olive oil as well (as this becomes part of the bread). 
Separate some of the remaining ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Add the caramelized onions and sweet potato along with the oil in which they were cooked. Also add the remaining ingredients: the salt, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

The Simplest Loaf…

Leave a comment

I’ve posted this recipe before but not in a little while. This is for all those people that think that a beautiful loaf of bread cannot be made using 100% whole wheat flour (I used to be a doubter also). This is the loaf I make most often because it is so simple to make. If you want to experiment with whole wheat bread making this is a good recipe to start with. Anyhow, the recipe is below.

100% Whole Wheat Bread

Makes 2 loaves

6 cups whole wheat flour, divided

2 tablespoons vital wheat gluten

3 cups water, divided

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

1/4 cup olive oil

1/4 cup honey


Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Le Pain d’Ezéchiel (bis)

Leave a comment

I haven’t posted this recipe in a while, but it is still my favorite bread, and is in fact still the #1 reason people visit my little blog. To read my views on this bread, click here. For pictures of it being made and additional directions, click here.

Whole Wheat Ezekiel Bread
Makes 2 or 3 loaves
12 cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
___________________
cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.
.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Bread!

Leave a comment


I made this bread tonight. Made the preferment while I took a nap after work, mixed the dough before I went to the health club, and baked it while I ate dinner. Beautiful, delicious, and easy to make. And it is, of course, made with 100% whole wheat flour. Honey-oatmeal. I’ve posted this recipe–and variations of it–before but not in a while. It’s one of my favorites and one I make often so I thought I’d re-post it.

Whole Wheat Honey-Oatmeal Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
2 tablespoons vital wheat gluten
3 ½ cups water, divided
2 tablespoons instant yeast, divided
¼ cup olive oil
¼ cup honey
2 teaspoons kosher salt 

Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Urban Simplicity

Three Loaves and a Pie…

Leave a comment

I haven’t posted this recipe in a while and I made it this morning so I thought I’d re-post it (as it is one of my favorites). It’s my basic whole wheat bread recipe with the addition of oats…delicious and nutritious. And is often the case, after the first rise of the dough (before I cut it into loaves) I pinched a piece off and made a small pizza for lunch (which I baked while the loaves rose and ate while they baked). And the pizza itself is a sort of reflection of this past summer…the tomatoes (which are now sauce) and the eggplant were both grown just outside my front door.

Whole Wheat Honey-Oatmeal Bread
Makes 2 or 3 loaves

6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
2 tablespoons vital wheat gluten
3 ½ cups water, divided
2 tablespoons instant yeast, divided
¼ cup olive oil
¼ cup honey
2 teaspoons kosher salt


Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Urban Simplicity.

The Mother Loaf…

2 Comments

Ezekiel Bread; a meal in itself. I’ve posted this recipe a few times prior, but not in quite a while. It is my favorite bread (to eat and to make) and in fact is still the #1 reason people visit this blog. More than 500 people find their way to my little page each day for this simple but delicious recipe. As I’ve also mentioned before, while this recipe looks somewhat difficult to make, it is really not (read the directions in steps). One of the biggest difficulties people seem to have is that the dough is too wet (likely from not squeezing out the beans and grain enough). This is not a problem, simply add additional flour. This bread is not only delicious, but also nutritious. If you are a baker, or someone who wants to bake, I hope you try this recipe…you won’t be sorry. There are additional links below.

Whole Wheat Ezekiel Bread
Makes 3 loaves
12 cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
___________________
cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

For additional directions and photos on how to make this bread, click here.

The read my views and philosophy on this bread, click here.

Urban Simplicity.

Fourteen Bean, Grain, and Legume Bread (a meal in every slice)

2 Comments

I’ve posted this recipe some time ago but it is so easy to make and so delicious that I thought I would re-post it. This is really a variation of my Ezekiel Bread recipe (click here or here) but somewhat simplified in that you boil the beans all at once rather than in stages. And while I used 14 different beans and legumes nearly any can be used, or even just one (the recipe below reflects this).

What I find interesting about this bread is that while it adds tons of nutrition to the bread it also adds a soft texture. And interestingly, the beans mostly are mashed into the bread itself when kneaded. You can see in the image above there are just specs of beans in the finished slice. And if you are worried that this is a difficult bread to make, don’t be…basically, after boiling the beans or grains you simply make this like you would any other whole wheat bread except you utilize the cooking liquid as the water and add the beans to the dough.

Whole Bean Bread
Makes 2 or 3 loaves
12 cups water
1 cup dried beans
___________________
cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the beans until very soft. As the beans cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the beans are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the beans are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained beans with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Whole Wheat Chickpea Turmeric Bread (yum!)

Leave a comment

I haven’t posted this bread in a while, in fact I haven’t made it in a while, but here it is. Delicious and healthy, it is also easy to make. Like any of the Ezekiel Bread Recipes or other whole grain recipes, the chick peas basically dissolve (or get mashed) into the dough as it is kneaded. It offers a really interesting (light and fluffy) texture, and turmeric–besides adding color–is super good for you. Anyhow, the recipe is below. (This bread makes great toast for sandwiches, btw.)

Whole Wheat Chickpea-Turmeric Bread

Makes 2 or 3 loaves

12 cups water
1 cup dried chickpeas
___________________

cooked beans

½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten

1 tablespoon turmeric

2 cups cooking liquid

___________________


¼ cup honey
¼ cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the beans in the water for 60-90 minutes, or until thoroughly cooked. As the bean cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the beans are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid. Mash the chickpeas a little with a kitchen mallet or a heavy whisk.


Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked, drained, and mashed beans with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, one tablespoon turmeric and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.


After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Two Breads and Two Recipes

1 Comment

This is a continuation of this post where I listed a recipe for grissini. As I had mentioned, I am currently reviewing this book (which I highly recommend thus far) and have been testing a few of the recipes…so here’s a couple more. The recipes listed below–though originally derived from the book in mention–were borrowed from BreadBasketCase (click here and here) for the simple reason that I came across them and wouldn’t have to retype them (I am getting so lazy). Anyhow, both recipes are good, but the ciabatta is outstanding. That recipe I followed exactly, but the raisin-pecan bread I deviated a bit by using currants and walnuts (it’s what I had on hand). I like to post recipes that are simple to make (so that people actually make them), and these may seem complicated at first glance but they actually are not. If you read through the (somewhat lengthy) directions you’ll see they are pretty easy to follow.

Ciabatta with Stiff Biga
–From Bread, by Jeffrey Hamelman

BIGA
6.4 oz. (1 1/2 cups) bread flour
3.8 oz. (1/2 cup) water
1/8 tsp. instant dry yeast

DOUGH
1 lb. 9.6 oz. (5 3/4 cups) bread flour
1 lb, 3.6 oz. (2 1/2 cups) water
.6 oz. (1 T.) salt
.13 oz. (1 1/4 tsp)instant dry yeast

1. BIGA. Mix the yeast, flour and water until just smooth. The biga will be stiff and dense, and may need a few more drops of water to mix entirely. Cover the bowl and plastic and leave for 12 to 16 hours at room temperature.

2. MIXING. Add all the ingredients to the mixing bowl except the biga. In a stand mixer using a dough hook, mix on low speed for 3 minutes. As the dough comes together, add the biga in chunks. The dough will be quite sticky and slack. Finish mixing on medium for 3 1/2 to4 minutes. The dough will still be sticky.

3. FERMENTATION AND FOLDING. Put the dough in a mixing bowl sprayed with baker’s spray. Fold the dough twice, after one hour and again after two hours. This is where you fold quickly and assertively, adding no extra flour.

4. DIVIDING AND SHAPING. Flour the work surface copiously. Invert the dough onto the work surface and pat out the larger air bubbles. Lightly flour the top surface of the dough. Cut the dough into 3 rectangles, weighing about 18 ounces each. Gently shape into rectangles. Place the dough piece onto floured bread boards (I used floured parchment paper). Cover the shaped dough with baker’s linen and then plastic.

5. FINAL FERMENTATION. About 1 1/2 hours.

6. BAKING: Preheat oven to 460 degrees.
To transfer the proofed dough to a baker’s peel, spread the fingers of both your hands. With a quick, deft stroke, invert the dough piece so that the side that was touching the bread board is now on top. Place one hyand at each end of the dough piece, bring your fingers underneath, and pick it up. Here you will slightly punch the dough for easier transport; there should be wrinkles in the center of the loaf as the transfer it to the peel. [I just picked up the parchment paper and put it on top of a pre-heated baking stone–I’m using his instructions here just to show why I think they’re hard to understand.) Fill the oven with steam, load the ciabattas, steam again, and bake for 34-38 minutes. (I used the steam machine; otherwise you can use either an ice cube or boiling water method to get steam. Hamelmans thinks you should use all three: ice cubes on a heated skillet before the bread goes in, boiling water on a heated pan when the bread goes in, and spritzing with water too). Lower the oven temperature by 10 or 20 degrees if bread is taking on too much color, but be sure not to underbake. Remove the bread from the oven and let cool on a baking rack.

WHOLE WHEAT BREAD WITH PECANS AND GOLDEN RAISINS
–from Bread, by Jeffrey Hamelman

Makes two loaves

1 pound (3 5/8 cups) whole wheat flour
1 pound (3 5/8 cups) bread flour
1 pound, 5.8 ounces (2 3/4 cups) water
.6 ounces (1 T) salt
.16 oz. (1 1/2 tsp) instant dry yeast
4.8 oz. (1 cup) golden rains, soaked and drained
4.8 oz. (1 3/8 cups) pecans

1. About 30 minutes before starting, pour warm water over the golden raisins and let them sit for up to 30 minutes to soften. Drain the rains well.

2. MIXING: Add all the ingredients except the rains and pecans to mixing bowl. Mix on low speed for 3 minutes (using dough hook if you have a KitchenAid) to incorporate the ingredients thoroughly. The dough consistency should be moderately loose. Turn the mixer to the second speed and mix for about 3 minutes more. Add the drained raisins and pecans (the recipe doesn’t say whether they should be chopped, so do whatever you want). Mix on low speed, just until the rains and nuts are thoroughly incorporated.

3. BULK FERMENTATION: Put in large bowl and cover with plastic wrap. Let rise for about two hours. If it’s more convenient, you can put the dough in the refrigerator and let it rise overnight.

4. FOLDING: After the dough has been rising for about an hour, take it out of the bowl and put it on a lightly floured work surface, pat it out it into a rectangle, and fold it, as if you’re folding a business letter, in thirds, and put back into the bowl.

5. DIVIDING AND SHAPING: The dough can be put into loaf pans or you can make it free-form into a round or oblong shape. Divide the dough into half, and place the dough pieces on a lightly floured work surface. Cover the rounds with plastic and let rest 10 to 20 minutes, until relaxed. Shape into a blunt cylinder just slightly smaller than the loaf pans if you’re using the pans. Otherwise, shape into round or oblong shape.

6. SECOND RISING: Cover loaves with oiled plastic wrap or with cotton or linen towel and let rise for another 1 to 1 1/2 hour.

7. BAKING: Preheat oven to 450. If you have a baking stone, put that in the oven and preheat it too. Put the loaf pans on the preheated stone, or on the oven rack if you’re not using the stone. Lower the temperature to 425 after 20 minutes. Bread baked in the loaf pans will take 30 to 35 minutes to bake. Loaves baked freeform will take about 40 minutes.

Urban Simplicity

Parmesan and Black Pepper Grissini

Leave a comment


Pencil-thin breadsticks…grissini. Beautiful, aren’t they? Easy to make, too. These are coated with Parmesan and black pepper making them even more tasty. But you may be wondering why I am making bread with refined flour (opposed to whole wheat). Well, I do now and again. But the real reason is that I just received this book to review for ChefTalk and this is the first recipe I’ve tried. It is a really good book; I recommend it at this point…I’ll post a link to the review when finished. Anyhow, this recipe is about as easy as they come. Simply place most of the ingredients together in a bowl, knead it, allow it to ferment, cut it into strips, roll it in cheese, and bake them. Now all the recipes in the book are not this easy (in fact most are not), but this is an adaptation of the one in the book (of course I’ll eventually make these with 100% whole wheat). I do hope you try these; they are simple to make and additively delicious.

Parmesan and Black Pepper Grissini

Makes about 5-6 dozen

4 1/3 cups bread flour

1 1/3 cups water

5 tablespoons olive oil

3 1/2 tablespoons unsalted butter

2 teaspoons salt

1 3/4 teaspoons instant yeast

1/3 cup grated Parmesan, plus extra for dusting

black pepper for dusting


Combine the flour, water, olive oil, butter, salt, yeast, and 1/3 cup of Parmesan in the bowl of an upright mixer fitted with a dough hook. Knead the dough on medium for about 8 minutes, then cover it with plastic wrap and allow it to rise for about an hour. Preheat an oven to 375F. Roll the dough into a thin oblong shape and cut it into thin strips. Dust the work surface with a small amount of Parmesan and black pepper; roll the strips of raw dough the cheese and pepper. Transfer the dough to a lightly oiled baking sheet; place them close but not touching. Bake the grissini for about 10-15 minutes, or until golden brown.

Urban Simplicity.

How To Make a Really Good Loaf of 100% Whole Wheat Bread (step-by-step directions, photos, and recipe)

Leave a comment

This bread is by far the most common bread that I make…it’s my everyday bread. It is exceedingly easy to make, and good for you. It takes just a few basic ingredients and a few hours of your time (with minimal effort). Below are pictures and the very basic directions on how to make it. To learn more about this recipe (and a couple others) and on the ingredients symbiotic relationship, read this article which I wrote for Artvoice a while ago. So here we go…
 
Begin by combining some of the flour and water, and a tablespoon or two of vital wheat gluten in one bowl (the autolyse) and some of the flour, water, and yeast in another (the preferment). Allow these to rest for a minimum of one hour but as long as 24 hours.

After the alotted time, combine the contents of both bowls into the bowl of an upright electric mixer that is fitted with a dough hook. Then add another tablespoon of yeast…

A couple teaspoons of kosher salt…

A bit of honey…

And some olive oil…

Turn on the mixer and run it on low just until it begins to form a dough.

Then turn it up to medium and knead the dough for about 10 minutes.

You’ll know the dough has been kneaded enough when it passes the “windowpane test.”

Place the dough in a bowl or dough rising bucket and allow it to ferment and rise at room temperature for about an hour or so; it is ready when it has doubled in size.

After the dough has risen, turn it out onto a stable and lightly floured work surface.

Cut the dough into two or three pieces…

Shape the pieces into loaves…

Place the loaves into lightly oiled pans…

And allow them to rise at room temperature for about 45-60 minutes.

Bake the bread in a preheated oven for about 30 minutes…

Then remove the bread from the oven and from their pans (if they are sticking to their pans allow them to sit for about 5 minutes at room temp and they will loosen), and rest them on a wire rack or clean towel and allow them to cool for a few minutes before slicing.

Now here’s the actual recipe…

100% Whole Wheat Bread

Makes 2 loaves

2 cups whole wheat flour
1 cup water
2 teaspoons instant yeast
————————
4 cups whole wheat flour
2 tablespoons vital wheat gluten
1 3/4 cups water
————————
1/4 cup honey
1/4 cup olive oil
3 teaspoons instant yeast
3 teaspoons kosher salt

In one bowl make a preferment by combining 2 cups of whole wheat flour with 2/3 cups water and 2 teaspoons of instant yeast. Begin the autolyse in another bowl by combining 4 cups of whole wheat flour, two tablespoons of vital wheat gluten, and 1 3/4 cups water. Stir each bowl just enough to combine the ingredients, taking care not to get yeast into the bowl with the autolyse. If the contents in either of the bowls need more water, add a small amount. Cover both bowls and allow to rest and ferment for 30-90 minutes, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak the grain, swelling the gluten.

After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl). Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

How To Make a Really Good Loaf of 100% Whole Wheat Bread (step-by-step directions, photos, and recipe)

Leave a comment

This bread is by far the most common bread that I make…it’s my everyday bread. It is exceedingly easy to make, and good for you. It takes just a few basic ingredients and a few hours of your time (with minimal effort). Below are pictures and the very basic directions on how to make it. To learn more about this recipe (and a couple others) and on the ingredients symbiotic relationship, read this article which I wrote for Artvoice a while ago. So here we go…
 
Begin by combining some of the flour and water, and a tablespoon or two of vital wheat gluten in one bowl (the autolyse) and some of the flour, water, and yeast in another (the preferment). Allow these to rest for a minimum of one hour but as long as 24 hours.

After the alotted time, combine the contents of both bowls into the bowl of an upright electric mixer that is fitted with a dough hook. Then add another tablespoon of yeast…

A couple teaspoons of kosher salt…

A bit of honey…

And some olive oil…

Turn on the mixer and run it on low just until it begins to form a dough.

Then turn it up to medium and knead the dough for about 10 minutes.

You’ll know the dough has been kneaded enough when it passes the “windowpane test.”

Place the dough in a bowl or dough rising bucket and allow it to ferment and rise at room temperature for about an hour or so; it is ready when it has doubled in size.

After the dough has risen, turn it out onto a stable and lightly floured work surface.

Cut the dough into two or three pieces…

Shape the pieces into loaves…

Place the loaves into lightly oiled pans…

And allow them to rise at room temperature for about 45-60 minutes.

Bake the bread in a preheated oven for about 30 minutes…

Then remove the bread from the oven and from their pans (if they are sticking to their pans allow them to sit for about 5 minutes at room temp and they will loosen), and rest them on a wire rack or clean towel and allow them to cool for a few minutes before slicing.

Now here’s the actual recipe…

100% Whole Wheat Bread

 
Makes 2 loaves

2 cups whole wheat flour
1 cup water
2 teaspoons instant yeast
————————
4 cups whole wheat flour
2 tablespoons vital wheat gluten
1 3/4 cups water
————————
1/4 cup honey
1/4 cup olive oil
3 teaspoons instant yeast
3 teaspoons kosher salt

In one bowl make a preferment by combining 2 cups of whole wheat flour with 2/3 cups water and 2 teaspoons of instant yeast. Begin the autolyse in another bowl by combining 4 cups of whole wheat flour, two tablespoons of vital wheat gluten, and 1 3/4 cups water. Stir each bowl just enough to combine the ingredients, taking care not to get yeast into the bowl with the autolyse. If the contents in either of the bowls need more water, add a small amount. Cover both bowls and allow to rest and ferment for 30-90 minutes, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak the grain, swelling the gluten.

After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl). Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Whole Wheat Sweet Potato Bread with Honey

2 Comments

This bread is really delicious, nutritious, and simple to make. But contrary to what you may be thinking it is not overtly sweet (just mildly); it’s really a savory bread (but it does make great French Toast); I’ve eaten 3/4 of a loaf in the past few days. The sweet potato adds more than flavor and nutrition to the bread, it also adds a certain subtle softness and airiness. You’ll be surprised how soft this bread is even though it is made with 100% whole wheat flour. Anyhow, the recipe is below.

Whole Wheat Sweet Potato Bread with Honey
Makes 2 or 3 loaves
2 quarts water
1 sweet potato, peeled and diced
___________________
cooked sweet potato
½ cup cooking liquid
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

2 tablespoons vital wheat gluten
2 cups cooking liquid
___________________

¼ cup honey
¼ cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the sweet potato in the water for about 20 minutes, or until thoroughly cooked. After the sweet potato is cooked allow it to cool in the liquid to room temperature, refrigerating if necessary. Once cooled drain it, squeezing it with your hands or the back of a spoon, reserving the cooking liquid.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained sweet potato with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl). Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Pain de blé entier, ou pain complet…

Leave a comment

I post this recipe relatively frequently, but it is so easy to make and so delicious I likely do not post it enough. While Ezekiel Bread may be my favorite bread, this is my “everyday bread” because it is so easy to make, delicious, and nutritious. It’s made with 100% whole wheat flour and a handful of other simple ingredients that you likely have in your pantry. I’ve long been a proponent that bread nearly makes itself…you merely mix the ingredients, provide the right conditions, and guide it along.

100% Whole Wheat Bread

Makes 2 loaves


2 cups whole wheat flour
1 cup water
2 teaspoons instant yeast

____________

4 cups whole wheat flour
2 tablespoons vital wheat gluten
1 3/4 cups water

____________


1/4 cup honey
1/4 cup olive oil
3 teaspoons instant yeast
3 teaspoons kosher salt


In one bowl make a preferment by combining 2 cups of whole wheat flour with 2/3 cups water and 2 teaspoons of instant yeast. Begin the autolyse in another bowl by combining 4 cups of whole wheat flour, the gluten, and 1 ½ cups water. Stir each bowl just enough to combine the ingredients, taking care not to get yeast into the bowl with the autolyse. If the contents in either of the bowls need more water, add a small amount. Cover both bowls and allow to rest and ferment for 30-90 minutes, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak the grain, swelling the gluten. After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl). Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes. Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains. Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Whole Wheat Maple-Oatmeal Bread

Leave a comment

I haven’t posted this recipe in a while (actually I haven’t made this bread in a while), and I forgot how delicious it is. Really easy to make; a few simple ingredients (100% whole wheat); and so delicious you’ll eat it for breakfast (makes great toast), lunch (do I even have to mention sandwiches), and dinner. Anyhow, the recipe is below.

Whole Wheat Maple-Oatmeal Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

2 tablespoons vital wheat gluten

3 ½ cups water, divided

2 tablespoons instant yeast, divided

¼ cup olive oil

¼ cup maple syrup

2 teaspoons kosher salt


Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, maple syrup, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

The Soup that I Grew…

Leave a comment

There is, I believe, nothing more satisfying than a good bowl of soup and homemade bread. Okay…so maybe there is, but you’ve got to admit the combination is really good. Anyhow, believe-it-or-not, I am still harvesting vegetables from the garden in the rear of my house (yes, in October and in Western NY). I made this yesterday and ate it with a few slices of whole wheat bread (click here for multiple recipes and pics on how to make whole wheat bread). The unseasonably warm temperatures yesterday plummeted by about 30 degrees in 2 hours, and the house sure felt–and smelled–cozy with a pot of curried vegetable soup on the stove. There’s a really basic recipe below; use it more as a guide…add or subtract whatever vegetables and spices you like (or add meat as well). Some of the vegetables that I harvested and used in this recipe are pictured below as well.

Curried Vegetable Soup
Makes about 12 cups
3 tablespoons canola oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
1 parsnip, diced
1 turnip, diced
2 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin seed
2 teaspoons crushed hot pepper
2 teaspoons kosher salt
1 cup diced cabbage
1 cup chopped cauliflower
1 cup diced tomatoes
1 cup chopped kale
8 cups chicken broth
1/4 cup lemon juice

Heat the oil in a medium soup pot over medium-high heat. Add the onion, carrot, celery, parsnip, and turnip. Cook the vegetables in the oil for about five minutes, allowing them to release their flavor but not brown. Add the garlic, curry, turmeric, cumin, hot pepper, and salt; saute for another couple minutes. Stir in the cabbage, cauliflower, tomatoes and kale; stir to coat the vegetables with oil and spices. Stir in the broth. Bring it to a boil, then lower the heat to a simmer. Cook the soup for 30-60 minutes, skimming as necessary; if it becomes to thick add more broth. Taste it for seasoning, and add the lemon juice just before serving.

Fourteen Beans…

1 Comment

I’m not one to normally by bean blends because it is so easy to just blend your own (and anything pre-mixed is usually more expensive), but last week I was at the grocery store and saw these and they looked so beautiful I purchased them. Fourteen types of beans, the label stated. I do plan on making soup out of some of them but on this day I was making a batch of Ezekiel Bread and substituted these for the beans and grains in the basic Ezekiel Bread recipe. The outcome was/is delicious…I’ve been eating it for the past two days. (If you’d like to learn more about Ezekiel Bread–how to make it and my interpretation of it–click both the links in previous sentences.)

Whole Bean Bread
Makes 2 or 3 loaves
12 cups water
1 cup dried beans
___________________
cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the beans until very soft. As the beans cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the beans are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the beans are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained beans with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Things That Can be Carried on a Bike (#379, 380 & 381)…plus a couple comments and a recipe

Leave a comment

#379 (top photo)…two cardboard boxes containing hundreds of tea sandwiches, which were being transported to a local food pantry.

#380 (middle photo)…a plastic dough rising bucket and a cardboard box containing three large loaves of freshly baked whole-wheat honey-brown rice bread.

#381 (bottom photo)…a Fender Stratocaster guitar.

These photos were all taken today, and they are just another example of how a person can survive (and thrive!) without owning a car. Yesterday, for example, I served a large Victorian Tea Luncheon at work and found myself with a huge amount of sandwiches left over today. After offering them to the staff I boxed them up and carried them over to a food pantry. In the next photo I was on my way home from work…I carried raw dough with me to work (as I often do) and baked it there (as not to heat up my home kitchen) and carried it (the baked bread) home in the afternoon. And tonight–being Thursday–is my son’s guitar lesson, so I meet him with his guitar (after switching bikes to accommodate the guitar), have a beer or two in the bar across the street, then carry it home for him afterwards. All-in-all, I likely pedaled less than ten miles, but it didn’t cost a cent, I burned calories not gas, and I was able to be outside on a beautiful day/evening. Anyhow, here’s a recipe for the bread I made and carried home today; for pictures of it being made see this posting. At the bottom of this post is a picture of one of the hundreds (literally hundreds) of tea sandwiches I carried to the pantry; the one pictured is smoked salmon on marble rye with boursin cheese.

Whole Wheat Brown Rice Bread
Makes 3 loaves
1 cup (6.6oz/187g) brown rice
3 quarts (96floz/2.83L) water
____________
cooked rice
2/3 cup (5.3 oz/157ml) cooking liquid
2 cups (11oz/312g) whole wheat flour
2 teaspoons (.2oz/5.6g) instant yeast
____________
4 cups (21oz/595.3g) whole wheat flour
3 tablespoons (.75oz/21g) vital wheat gluten
2 cups (16fl oz/.47L) cooking liquid
____________
1/4 cup (2fl oz/59.1ml) honey
1/4 cup (2fl oz/59.1ml) olive oil
3 teaspoons (.3oz/8.5g) instant yeast
3 teaspoons (.5oz/14.1g) kosher salt
.
Combine the grain and water in a medium pot and bring to a boil; lower the heat to simmer and cook the rice for about 45 minutes or until very soft. As the grain cooks add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe. After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. Then drain it, squeezing it with your hands or the back of a spoon, reserving the cooking liquid.
Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained 7-grains with 2/3 cup (5.3 oz/157ml) of the cooking liquid, 2 cups (11oz/312g) whole wheat flour, 2 tablespoons (.5oz/14g) vital wheat gluten, and 2 teaspoons (.2oz/5.6g) instant yeast. Stir just until combined then cover it with plastic wrap. In the other bowl combine 4 cups (21oz/595.3g) whole wheat flour and 1 1/3 cups (10.5fl oz/315ml) cooking liquid; stir just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten. After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons (.3oz/8.5g) of yeast (add the yeast and salt on opposite sides of the bowl). Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes. Turn the dough out onto a floured work surface and cut it into 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains. Preheat an oven to 450f (232.2C). Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.
.

Urban Simplicity.

Whole-Wheat Chickpea-Turmeric Bread, an interesting Ezekiel Bread variation…sort of

2 Comments

Beautiful, isn’t it? This is just another example that you can make bread out of nearly anything you like. I happen to like chickpeas, and try to put turmeric in a lot of things because of the yellow hue it offers, but mostly because turmeric is so good for you. While the dough looks really yellow when it is raw, most of the color cooks out when it bakes. And the chickpeas add a really interesting sort of softness to the bread’s texture. I mention that this is a variation of Ezekiel Bread because I used the same method as when making that bread but simply substituted the grains, legumes, and beans with chickpeas. As someone who eats a lot of bread I am always trying different ways to make it healthy. This is a nice variation. The recipe is below, but if you’d like to see how to make my recipe for Ezekiel Bread, click here. And if you’d like to read about my views on Ezekiel Bread, click here.

Whole Wheat Chickpea-Turmeric Bread
Makes 2 or 3 loaves
12 cups water
1 cup dried chickpeas
___________________
cooked beans
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
1 tablespoon turmeric
2 cups cooking liquid
___________________
¼ cup honey
¼ cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the beans in the water for 60-90 minutes, or until thoroughly cooked. As the bean cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the beans are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid. Mash the chickpeas a little with a kitchen mallet or a heavy whisk.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked, drained, and mashed beans with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, one tablespoon turmeric and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Older Entries