Whole Wheat Bread baked on stone cookie sheet Perfect for sandwiches |
Simple Whole Wheat Bread
I have found a new concept in bread-making and my life has changed forever.
It is for very busy people like you. I first experimented with a fermented dough recipe from Mother Earth News Magazine a couple of years ago. Then a friend shared the name of a revolutionary bread-making book:
Artisan Bread in Five Minutes A Day.
I love this concept no kneading, no fretting, and fresh bread always available.
Here is my very easy method: I use the recipe on page 76
Except I use butter instead of oil and replace the water with whey. I use a Pampered Chef cookie sheet stone to bake a flat wheat bread for sandwiches. The wheat berries are Wheat Montana Prairie Gold.
Ingredients |
I bought this at Ace Mart, works great. |
Wheat Berries |
Ground wheat berries |
Honey |
Yeast sprinkled over wet ingredients |
I ADD DRY INGREDIENTS ALL AT ONCE |
Note: I am stirring with a small rubber spatula |
Mix until dry ingredients are incorporated |
I write the type of dough, time, and date with a sharpie on lid of dough bowls. Easy |
After 2 hours |
I like to sprinkle flour to prevent stickiness |
Imperfect shaped dough I use 1/3 of dough |
This is the cookie sheet stone I mentioned I use 2/3 of dough |
Rising inside the oven for one hour |
Ready to bake |
Flat sandwich bread, I cut it horizontally and toast on a griddle |
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