Saturday, May 19, 2007

Bread Alert: Mrs. Rouftop's Wry Wheat

Mrs. Rouftop also dabbles in the breadmaking. Today she invented her own bread, a honey rye wheat in the form of baguettes.

  • .5 c wheat flour
  • .5 c white flour
  • 1 c rye flour
  • 1.5 c water
  • 1 packet yeast
Let rest for 10 hours

  1. Add 3 tbsp honey, 3 tbsp olive oil, 1 tbsp salt and 1.5 cup water to the sponge and mix
  2. Add .5 cup more wheat flour, .5 cup more rye, and then enough bread flour to knead.
  3. Knead for 10 minutes.
  4. Oil a bowl (with olive oil), roll the dough in it and set it to rise for an hour
  5. Shape dough into four long baguettes, place on baking sheets lined with parchment paper and dusted with cornmeal
  6. Allow to rise until doubled in bulk, about 50 minutes
  7. 20 minutes before baking, place a cookie sheet (with a lip) in the oven and preheat the oven to 350
  8. Place bread in oven, then pour 1c water into the preheated pan to provide a steam bath.
  9. Bake for 20 minutes.
  1. After adding all that honey, my wife tried some dough and said "This tastes wrong." That led to adding more water and more of each flour. (All reflected in the recipe above.) The dough forgave her and ended up being fine.
  2. We shortened the baking time to 20 minutes because we didn't want to burn the thin loaves.
  3. Despite doing a steam bath, the crust was very thin and soft.
  4. The bread itself was very light, even though it had all that wheat and rye flour. It is still primarily a white bread, but also I suspect the shorter baking time kept it from being very crusty. I was also more conscious about making sure the loaves got in the oven before they over-rose like the Mushroom Garlic Bread. That may have helped to keep this less dense.
  5. This was delicious, the perfect complement to the cheeses we picked up at the Seattle Cheese Fest today!

The sponge, all ready to go.
The dough after first kneading.
The dough after first rising -- not bad for one packet of yeast!
Shaping into baguettes. (There was one more on another cookie sheet.)
Hot bread fresh from the oven.
Paired with Cypress Grove Chevre. Oh yes.

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