Fresh Baked Bread
Our first recipe from Baking with Dorie is Whole Wheat Bread on page15. If you haven’t purchased this cookbook yet, what are you waiting for?
There is nothing like homemade fresh bread. This recipe is easy and the results are wonderful. If time is an issue you can put dough in fridge after 1st proof. Take dough out in the morning and shape and let rise for 2nd proof and then bake.
Ingredients
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PLEASE use a scale to measure all you ingredients
- 2 tablespoons honey = 42.5 grams
- 2 tablespoons powdered milk = 15.5 grams
- 1 1/2 teaspoons of sugar = 6 grams
- 1 teaspoons of salt = 6 grams
- 2 1/4 teaspoons of yeast = 7 grams (one packet)
- I substituted the flax seeds for Eureka Meal from The Hitching Post in St.Marys; a great blend of oats, flax seeds, sunflower seed and wheat germ
The window pane test
Here is a test to see if your dough has been kneaded enough. It’s called the windowpane test.
The Mix
A word on mixing
- once all ingredients are combined in Kitchen-aid I mixed on low with dough hook for 4min
- after 4min increased speed to high and mixed for another 8-10min (see above video to test if dough is ready)
- watch carefully as mixer tends to move at this speed
- mixer sometimes can overheat making bread dough (get a tea towel and soak in cold water and squeeze out water) place on top of mixer
- in the bakery I would use a commercial proofer, at home I use this amazing warming pad especially for proofing (available at Williams Sonoma)
2nd Proof/Shaping
- I found there was a lot of dough to put in one loaf pan. At bakery I usually measure 650 grams of dough for one loaf pan
- I ended up making one large loaf and one mini loaf
- after I buttered top of loaf I sprinkled some Eureka blend on top
The Results
I would rate this recipe 5 out of 5. It’s an excellent bread recipe that I will make over and over again.
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