All-Purpose Whole Wheat Bread & A Giveaway!
Monday, February 22nd, 2010
When it comes to baking bread, you could say I’m a novice. Complete novice.
Short of banana bread (and I’m not sure that even counts), I’d never made a homemade, warm out of the oven, honest to goodness loaf of bread. Sad, yes, I know.
So last week, I set off for the bookstore with a goal to come home with a bread book. Five minutes of staring at the bookshelves and I was completely overwhelmed. There were bread books by the dozens and most of them were the thickness of an encyclopedia! Whoa! I needed a cookbook that would ease me into the world of bread baking and I found just that when I reached for Nancy Baggett’s book, Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
The basis of her no-knead bread baking method is a long, slow rise. Were talkin’ up to 18 hours long. At first, I didn’t really understand why but once I read the first few pages, it made sense. By letting the dough rise for a longer period of time, it essentially kneads itself while developing flavor. Also in the front of the book, she has a great getting started section on basic how-to, ingredients and troubleshooting. Check out Nancy’s website or follow her on twitter! She has some wonderful recipes on her site, including a few from Kneadlessly Simple, and a great FAQ page.
To start off my bread baking experience, I decided to stick to the “easiest ever yeast breads” chapter. Sounds fitting, don’t you think? I chose to make the whole wheat variation of the All-Purpose Wheat Bread. The recipe came together easily and in no time (okay, so a few hours) I had delicious freshly baked bread. That I made. By myself. Amazing.
So, since this was my first experience baking bread, why not have my first giveaway! Sound’s like a good reason to me!
I’m giving away one copy of Kneadlessly Simple!
All you have to do to enter is leave a comment on this post answering the following question:
What is your favorite type of bread? Are you a sourdough type of person? Rye? Whole Grain? Pumpernickel perhaps? Or, do you love all breads equally?
Deadline to enter is midnight (est) on Friday, February 26th. One entry per person, please. I will randomly select the winner on Saturday morning (2/27). Open to U.S.A & Canada residents.
Make sure to leave a valid email address (or some way of contacting you). If for some reason I don’t hear back from the winner by 3/1, I will select an alternate winner.
All-Purpose Whole Wheat Bread
adapted from Kneadlessly Simple
2 cups unbleached all-purpose white flour, plus more as needed
2 cups whole wheat flour, plus 1 tablespoon for garnishing loaf top
3 tablespoons granulated sugar
Generous 1 3/4 teaspoons table salt
3/4 teaspoon instant, fast rising, or bread machine yeast
3 tablespoons corn oil, plus extra for coating dough top and baking pan
2 cups plus 1 tablespoon ice water, plus more if needed
First Rise:
In a large bowl, thoroughly stir together the white flour, whole wheat flour, sugar, salt and yeast. In another bowl or measuring cup, whisk the oil into the water. Then vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing until thoroughly blended. If too dry, add just enough more water to facilitate mixing, but don’t over-moisten, as the dough should be stiff. If necessary, stir in enough more white flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise:
Vigorously stir the dough. If it is not stiff, stir in enough more white flour to yield a hard-to-stir dough. Using an oiled ribber spatula, gently lift and fold the dough towards the center © the way around (this organizes the gluten for shaping the dough into a loaf). Invert it into a very well-greased 9×5-inch loaf pan. Using a oiled spatula or fingertips, smooth out the top and press the dough out into the pan. Brush or spray the dough top with oil. Evenly sprinkle the top with 1 tablespoon whole wheat flour. Using a well-oiled serrated knife or kitchen shears, make 3 to 4 evenly spaced diagonal 1/2-inch-deep slashes down the loaf. Cover the pan with nonstick spray-coated plastic wrap.
Let the dough rise using any of these methods:
For a regular rise, let stand at warm room temperature for 1 1/2 to 2 1/2 hours.
For an accelerated rise, let stand in a turned-off microwave along with 1 cup boiling-hot water for 1 to 1 1/2 hours
For an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature.
When the dough nears the plastic, remove it and continue the rise until the dough extends 1/8 inch above the pan rim or doubles from its deflated size.
Baking:
15 minutes before baking time, place a rack in the lower third of the oven. Preheat oven to 375 degrees F.
Bake for 50 to 60 minutes, or until the loaf is well browned and crisp on top; as necessary, cover with foil to prevent over-browning. Bake for 10 to 20 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 208 degrees to 210 degrees F in an instant-read thermometer). Then bake for 5 minutes longer to make sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf out onto a rack and cool.
Serve warm, cool or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 2 to 3 days. May be frozen, airtight, for up to 2 months.
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