Basic Wheat Loaf
45 g Milk of choice
30g oil of choice
8g sugar
10g yeast
225 g AP flour
225 g Whole Wheat flour
8g salt
Heat water in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch)
Proof yeast in liquid and sugar.
Mix everything together.
Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.
Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.
Cover and let rise until doubled in size.
Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)
Kefir Whey Loaf
185g Water
140g Whey
30g oil of choice
8g sugar
10g yeast
225 g AP flour
225 g Whole Wheat flour
8g salt
Heat water in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch)
Proof yeast in water and sugar.
Mix everything together.
Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.
Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.
Cover and let rise another 60-75 minutes until doubled in size.
Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)
Scalded Bread Loaf
100g boiling water for Scald
215g tepid water for final dough
30g oil of choice
10g sugar
10g yeast
225 g AP flour
225 g Whole Wheat flour
8g salt
Make Scald
Boil 50 g water and add to 25g ap flour and 25g whole wheat flour. Mix thoroughly and allow to completely cool.
Make Dough
Proof yeast in remaining water with sugar.
Mix everything together.
Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.
Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.
Cover and let rise until doubled in size.
Bake for 35-40 minutes at 350 F
