Thursday, June 12, 2008

Daily Bread


I wanted to share my recipe for homemade bread using freshly milled grains. I have to admit that lately during this pregnancy I have been buying store bought rolls and bread out of convenience but with the cost of food seemingly going up every week I decided that I better get to baking. We were consuming at least one loaf of bread and a dozen dinner rolls every day.

This makes 2 loaves of bread or 24-36 dinner rolls. I did one loaf and 12 Large rolls. I also use this same recipe to make hamburger buns.

First:
Mill 2 cups spelt & 4 cups of hard white wheat

Into mixer place:
3 cups very warm water (115-130 degrees)
1/4 cup dry buttermilk powder
1/4 lecithin powder
3/8 cup of extra virgin olive oil
3/4 cup raw honey
21/2 TBS SAF instant yeast
5 cups of the flour mixture

Mix just a moment, until all is moistened and cover and let set for 10-15 minutes. ( Don't forget this and get too busy, it will come over the sides of the bowl)

Then add:
1 1/2 TBS Realsalt (sea salt)
1 1/2 TBS dough enhancer
1/4 cup gluten

Add remaining flour, cover and turn on the mixer. The dough should clean the sides of the bowl, mine usually does not at this point so I slowly add unbleached all purpose flour until it does. Knead on low or med. speed for 5-7 minutes trying to insure the gluten is developed.
Cover and let rise until double in size.

To shape into rolls I roll dough into a rope and tie it in a knot. Place on greased pan.
For bread just shape into loaf and place in greased loaf pan.
Let rise until double in a warm place. (I have the oven preheating and I sit the pans on top of the stove for the dough to rise.)

Rolls: Bake 10-12 minutes or until brown.
Bread: Bake 25-30 minutes or until brown.

This is delicious straight out of the oven with honey on it.
You can also make a big batch of smaller rolls and freeze them for another day. Just place in freezer after shaping. (Do not let them rise before freezing)

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