Here’s my whole wheat bread recipe
(tweaked from my mom’s pizza dough recipe).
Before…
After!
Mix 1 rounded tablespoon of yeast and ¼ cup warm water
in a large mixing bowl, add 1 teaspoon honey then let stand
for 3 to 4 minutes.
Then add to bowl: ¼ cup olive oil and ¼ stick melted butter,
1 ¼ cups warm water, 2 teaspoons salt
(make sure salt is dissolved before adding flour).
In a separate bowl , mix 3 ½ cups flour (2 cups whole wheat, 1 ½ all purpose)
and ½ cup seven grain mix, then add to yeast mixture –
mix in up to ½ cup more all purpose flour if dough is too moist.
Knead dough thoroughly, form it into a ball
and return it to the bowl (dust bottom of bowl w/ flour first),
dust top w/ flour, cover bowl w/ plastic or moist towel
and let dough rise for 1 hour (in a warm spot in your kitchen).
Split dough ball in half, roll each half into a tight ball,
place on corn meal dusted surface, cover w/ plastic bag
and let rise for ½ hour.
Meanwhile, preheat oven and pizza stone to 425 degrees.
When dough balls are ready, dock them w/ scissors
(this will allow steam to escape from dough to prevent blistering),
place on stone and pour 2 ounces of water onto bottom
of oven to delay crust formation so the bread can expand rapidly
and evenly. Turn bread after 20 minutes for even baking,
reduce temperature to 350 degrees and bake for another
18 to 20 minutes.
Remove from oven and let cool on pie rack.
Voila… you now have some yummy bread for your next
breakfast or dinner. Remember to share w/ friends!
Bon Appetit!!
Bruno
