Period-Style Almost-White Bread
Ready In: 2 hrs 30 mins
Serves: 20
Ingredients
- 2 cups water
- 2 tablespoons butter or 2 tablespoons lard
- 1 (7 g) packet active dry yeast (2 1/4 tsp)
- 1⁄4 cup warm water
- 1 tablespoon malt syrup
- 1 teaspoon table salt
- 1⁄4-1⁄3 cup flaked wheat germ
- 3⁄4 cup stone ground whole wheat flour
- 5 -6 cups bread flour
- 1⁄2 cup ice cube
Directions
- Put 2 tbsp butter into 2 c water. Microwave until butter melts. Set aside until it cools to lukewarm.
- Combine yeast, 1/4 c warm water and malt syrup. Set aside until bubbly, 5-10 minutes.
- Add yeast to water and butter. Stir in salt, wheat germ and whole wheat flour. Add bread flour until you have a soft, cohesive dough. Knead thoroughly (at least 300 strokes), until springy and satiny. Place in an oiled bowl, cover with a cloth, and set in a moderately warm place until doubled in size, 60-90 minutes.
- Punch dough down, turn out of bowl, and knead 10-15 times. Shape into 20 rolls, 8 small loaves or 4 large loaves. Place on greased baking sheets. Cover with towels and let rise again, about 45 minutes. Meanwhile, preheat oven to 425°F with an empty baking sheet or roasting pan in the bottom of the oven.
- When risen, place breads in oven, pour ice cubes into hot pan, and quickly close the door. Bake rolls 12-15 minutes, loaves 20-30 minutes -- until crusty, brown, and hollow-sounding when the underside is thumped. If you have a small instant read thermometer, the interior temperature should be 205-210°F when done.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off