This weekends bread

This weekends bread was marble rye and another try at a light honey wheat from the CIA baking book. I tweaked the recipe as follows...


16 oz white bread flour
5 oz whole wheat flour
2 cups scalded milk

Bring the milk to a boil, I used the microwave (3 minutes on high). Cool the milk to slightly above room temp (body temp) and then combine it with the flours in a large mixing bowl. Cover and let stand for 1 hour to hydrate the flour.

Final Dough

4 oz white bread flour
1.7 oz olive oil
4 oz honey
0.5 oz instant yeast
2 tsp salt

Combine ingredients in bowl and then knead for about 9 minutes. Let ferment for 1hr until the dough doubles in size. Divide the dough in two and form 2 loaves and place in 8 1/2" bread pans. Proof for another hour. Preheat oven to 425. Once preheated, place the bread in the oven and reduce the temp to 350. Bake for 20 minutes and then rotate 180 degrees and then bake another 20 minutes until the internal temp is 190 degrees. Let cool 1 hour before cutting.

No comments: