1) I put the honey in with the wet ingredients... and the salt in with the dry ingredients, worked perfectly.
2) I put the kneaded dough immediately into a greased loaf pan and let that rise for about an hour before baking. It was MUCH puffier and the texture is better as well. (Note: if you can bear to wait, the longer dough rises/the yeast develops, the better the flavor. So if you mix up a batch and leave it in a cold oven (where there are no drafts) for a couple of hours to get the same amount of volume, you can change the flavor of your bread)
3) If you choose to try the vital wheat gluten you CAN add it to the wet ingredients as well. It becomes elastic in water and helps your bread retain the gas it gains during rising.
Also I cut the recipe in half in case you are interested in just making one loaf at a time. I enjoy the physical act of baking so much that I think will continue to due it one loaf at time unless our bread consumption changes drastically.
Recipe for ONE loaf:
3 cups whole wheat flour
1T OR 1pkg dry active yeast
1tsp salt
1 1/2 T Vegetable Oil
2T Honey
1 1/4 cup hot water
For the Multigrain additions:
3T Flax
1/2 cup oats
1/2 cup 5-10 grain cereal
Above: Fluffy risen loaf waiting for the oven to preheat.
Below: Side by Side, slice on the left is from a previous batch, and the slice on the right is from the loaf that did all its rising in the loaf pan. You can see the difference in size AND the difference in texture. Taste has been pretty consistent.
2 comments:
oh holy poop I want a slice right now! Looks awesome sister.
My aunt makes this bread (I can't remember the name off the top if my head) where you have to keep the dough alive. So, every time you make a loaf you keep some of the dough base aside, "feed" it with more sugar and yeast for later use. It is the most amazing bread but it's A LOT of work! I hope to get a bit of it from her to start some of my own :)
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