Saturday, September 22, 2012

Hello Autumn!

A vintage linen towel with a beautiful wheat motif.

 Happy Autumnal Equinox! The season that engulfs our senses has arrived. From the crisp colors of red & yellow to the scent of pumpkin pie or apple cider.  I can never seem to get enough.  I adore it for the significance it has with nature as well as our spirit. Everything starts to slow down & rest. The leaves begin to change & the nights are much cooler. Soon we will indulge in the smell of a fresh lit fire to keep the house cozy. But for today's post, let's indulge our senses with that of taste & make a toast to Fall with a recipe of Homemade Wheat Bread.
Take a look & a try!



4 cups warm water
2/3 cup wildflower honey
2 Tablespoons of dry yeast
5 cups of 100% whole wheat flour
2 1/2 cups of white flour
non-stick spray to coat your pans


Lightly mix your warm water, honey, & dry yeast till the yeast begins to dissolve.  I admit, I cheat.... I use my Kitchenaid mixer at a low speed with the Spiral Dough Hook. I slowly add my 5 cups of wheat flour, one at a time. Your dough should not be formed. Add 2.5 cups of white flour. Now....it should be a really soft dough. With white flour on your kneading surface, take your 'soft' dough and go to work. Knead more of the white flour into your wheat bread.

  


When a soft & spongelike dough forms, set it aside in a wood bowl to rise.
 
 
 
I like to use wooden bowls because of the natural warmth they hold. Stainless steel, glass, or plastic is often cool & can slow the rising process.
 
 
 
After your dough has risen, punch it down, re-knead, & place into the bakeware.
Let it rise again.

 
When it has risen again, bake it at 350 for about a half hour. Immediately remove your loaves from their pans to cool. I enjoyed this yummy bread right out of the oven with our homemade blueberry/blackberry syrup. Ohhhh... how I love this blog & the things it allows me to delight in!




 
 
Hope you enjoy!
To cooler days & comfort foods!
Happy Trails:)

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