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Bread - Basic Whole Wheat (Reinhart) Peter Reinhart method. This recipe made two 28 oz loaves which bake in:
- two 9 inch loaf pans probably bake 45-55 minutes - 4 small loaf pans probably bake 30-35 minutes -1/2 this recipe made 8 flatbreads -1/2 this recipe made 15 TWO ounce rolls in a 9x13 baking pan. You could use more dough because 20 would fit in the pan as well. Brush tops with egg wash with a little salt added (this makes it taste like it is brushed with butter). Preheat oven to 500* but bake on convection roast 350*. In Bosch mixer with dough hooks combine:
32 oz whole wheat flour (Ivory Wheat if you can find it) .75 oz salt (1 heaping T) 3 oz brown sugar, or honey or just white sugar(if using honey add it with the water) Whisk together: (use 1 qt tall stockpot so you can melt it on the stove and warm the liquids to 95*) 2 oz melted butter or any oil 2 eggs Add: 18 oz water Warm to 95* Whisk in: .35 oz yeast until dissolved. Add water mixture to the dry ingredients in the mixer bowl. Mix: 2 minutes on speed #1. Let it rest for 5 minutes. Mix 2 minutes on #1. Dough should be very supple and slightly sticky. Scrape off the sides so that it forms a clean ball as it kneads the last part. Then mix 4 minutes on #2. Should form a distinct ball, feel strong and very elastic and give you a nice 'windowpane'. This dough should undergo a stretch and fold process. Stretch it with wet hands, tuck it into a ball and put it into a buttered or oiled one gallon jar for rising. AND take it out after 10 minutes to stretch and tuck again a total of 3 times, but be sure it is done within 30 minutes. Cover gallon jar and refrigerate overnight or for up to 4 days.
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