Friday, December 9, 2011

The Daily Bread

Almost No Knead bread, the whole wheat variation.  This loaf cooked at 425 for 30 minutes with the lid on and 25 minutes without the lid.  Mix ingredients, let rise one day, then briefly knead and loosely roll up in a pillow case for 2 hours then bake. 

Whole Wheat Recipe:
2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. agave nectar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager (non-alcoholic works fine)
1 Tbs. white vinegar

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