some hearty dough punches). So convenient, and I got a good work-out too. If you’re old-school and don’t have a fancy mixer, this method comes in second best. Now that I have a KitchenAid for the home kitchen, I just knead the dough in that. It’s not as quick a method as the one for “Artisan Bread in 5 Minutes a Day” (found on Amazon), but one can make some awesome whole wheat bread with the recipe below! Makes one loaf, about 2 1/2 lb. INGREDIENTS 1 (scant) qt. sourdough starter 1 1/2 c. warm, filtered water (non-chlorinated is best for the yeasts) 2 c. wheat berries, frozen (or 3 c. whole wheat flour) 1 1/2 c. more of wheat berries, frozen (or about 2 1/4 c. whole wheat flour) 1 TBS. salt PREPARATION 1. In a medium bowl, add: 1 scant quart of sourdough starter 2. Stir in, mixing well: 1 1/2 c. warm water (around 105 degrees is fine, or warm to the touch) 3. Grind flour in a VitaMix, KitchenAid (with attachment), or other mill. Use frozen wheat berries to keep the flour from getting too warm from grinding. Start with: 2 c. frozen wheat berries (or 3 c. whole wheat flour) 4. Stir flour vigorously into the bowl of starter and water mixture, until smooth. Pour a scant quart of the mixture back into the sourdough starter jar, to refrigerate until next time. 5. To the remaining mixture in the bowl, add more flour. Use: 1 to 1 1/2 c. more of frozen wheat berries, ground into flour (or use 2 to 2 1/4 c. whole wheat flour) Whole Wheat Bread Holy- I Mean WHole- WHeat, BatMan! 6. Stir second batch of flour in fairly well, leaving some out if it’s too thick. 7. Transfer the rather firm blob of dough into an oiled KitchenAid bowl (or 8-c. measuring cup). 8. Cover the dough bowl with a damp towel or with oiled plastic wrap. Let dough rise until doubled. This will take 4-6 hours in a cool kitchen, or quicker in a warm place. 9. After dough’s doubled in size, add salt and knead for 9 minutes or so. 10. Use coconut oil (or butter) to oil a loaf pan or skillet. Shape the dough into a loaf, rolling it in some organic corn flour or other favorite, to coat the outside. Set in well-oiled pan. 11. Let rise another few hours, until doubled again. Bake at 350 degrees for 35 minutes per loaf (or in skillet), or 15 minutes for a dozen rolls. For larger loaves, when goodies like raisins, millet and such have been added, let bake 45-50 minutes. Let sit for 5-10 minutes, then remove from pan to cool on a rack. JENNIFER COTE, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbooks are available at the shop and online. More can be found at thenewdeli.com. Comments, questions? Email Jennifer at jennifer@thenewdeli.com. By JennIfer Cote
Contra Costa Marketplace - April 2015
To see the actual publication please follow the link above