Delicious Breads To Help You Close The Whole Grain Gap
david: hi folks! we're here at the grain mill of wake forest. over the next four minutes you're gonna learn how to make our"virtually foolproof" whole grain loaf of bread... so stay tuned. let's head upstairs with my wifemitzi. mitzi: "this is what the wheat berries look like before ground into flour. we take this along with some oat groats, and some soft white wheat, and grind intoa lovely flour [blend]. we're going to take that flour [blend] and make some bread. we have our
ingredients for the first part of our recipe. we have coconut oil and honey, water at about 115 degrees. yeast, and flour. this is our flour that weground from the wheat berries. for this recipe weused two packages of pre-packaged yeast. we use one-quarter cup coconut oil, one-quarter cup honey, two and a half cups water, four heaping teaspoons of yeast,
and four cups of our flour blend. in our bowl, we have all the ingredients and you can actually already see the yeast starting to bubble up in our bowlthere. so they're just gonna stir it up and show you what that looks like. we're going to let this proof for 30 minutes, so you want to cover your bowl and just let it sit for 30 minutes... go read a book or do some laundry. there we go!
and as you can see it has risen in the bowl. we're gonna add 2 cups of our fresh ground flour, 1 cup of our bread flour or regular white refinedflour from the store. 1/2 cup gluten and 1 tablespoon of sea salt. okay so this is what itlooks like when it's been mixed and now we're gonna knead thebread so i just turned the dough out of the bowl, and onto the table
and it's actually not mixed yet completely, i'm going to start the kneading process. and as i keep kneading the texture of the dough's going to change. and i just wanted to let you know thattexture of this... the consistency should be... when you when you make your deep thumbprint
it should come back a little bit, and that's kinda what you're looking for. split the loaf into two, i'm going to show you how to roll itinto a pan. first of all, this is a bread pan (2x4x8). i got these atthe dollar store, so... real simple, and i spray it with cooking spray. i'm gonna flatten this, and make it into like, a burrito. (speedy burrito making displayed). so that's what you got, a big
burrito. that seam on the bottom i want that to be smooth, so i'm just going to roll it on the seam (speedy seam rolling displayed) that is a nice seam, got any gaps in yourseam, just pinch it together and then roll out some more. now put these in a nice warm spot. cover them with a cloth, and let them risefor about 30 minutes. the loaves have risen! they are nice and tall... up above the pan and we're going to put them in the oven.
you want them on the center rack at 350 350 degrees for 30 minutes. after 30 minutes make sure that youremove your bread from the oven, and turn it out immediately onto a wire rack. let cool for a little bit, because it'sstill going to be baking on the inside, and then serve with the with freshbutter and some local raw wildflower honey. you can buy allthe ingredients at the grain mill of wake forest and we look forward to seeing you there. thanks for watching... have a great day!
