July24th
I finally got around to printing the Bread and Buns letterpress recipe cards from the Forage collection and I have to say, they look delish!
Now if only I could be successful at baking bread myself! Any suggestions? I need a mixer recipe, that rises WELL (we live at 6,500 feet) and is preferably somewhat whole-wheat in nature.
Click on the photo to link to the shop and grab some of these for your baking adventures, Happy Friday!
Comment by Olivia — July 24, 2009 @ 8:18 pm
I LOVE your stuff!!!
100% Whole Wheat Bread…the BEST!
I make this for my kids’ sandwiches…a terrific snack or sandwich bread.
*Have not tried this at high altitude!
2 1/2 c. hot tap water
1/4 c. olive oil
1/3 c. honey
3 c. fresh ground whole wheat flour
1/2 T. salt
1/4 c. potato flakes
1 T. gluten flour
1 T. SAF instant yeast
2-3 more cups whole wheat flour
With mixer running combine water, oil, honey. Slowly add 3 c. flour, salt, potato flakes and gluten. Add yeast and mix for one minute then let sit and sponge. Resume mixing and add the rest of the flour a little at a time, being careful not to add too much. Dough will be sticky and not quite clear the sides of bowl. Let knead on low speed 5-6 minutes. Let rest 10 minutes. Form loaves, let rise 10 min. Bake at 350 degrees for 30 minutes. Makes 2 loaves.
**use pre-ground wheat flour, or the flour you grind yourself at the store in the 5lb bags are enough for an entire batch with a little left over. Remember to store freshly ground flour in the fridge or freezer.
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