Ingredients
6 cups water
13 cups whole wheat flour
3 tsp. yeast
3 tsp. salt
Description
Home-made bread has never been easier to make!
Instructions
Makes 8 loaves. You might want to halve the recipe.
Heat the water so it is almost too warm to the touch.
Add yeast and salt to the warm water. Don’t worry about getting it all to dissolve.
Mix in the flour. Don’t knead! This should only take a few minutes.
At this point you can also add any other ingredients you like. For example, I like to add a quarter cup olive oil, a finely chopped onion, pitted kalamata olives, and fresh chopped oregano. Or you can add nuts and dried fruit and a bit of honey. Get creative!
Cover loosely. Allow to rise about two hours. Longer rising won’t hurt—you can leave it for up to five hours.
Dough can be used anytime after this point. Recipe recommends refrigerating dough at least three hours before shaping a loaf. You can leave the dough in the refrigerator for several weeks.
Baking
Sprinkle a pizza peel with cornmeal. Cut off a grapefruit-sized piece of dough with a serrated knife. Hold the mass of dough in your hands and add flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” until the bottom is a collection of four bunched ends. The bottom will flatten during resting and baking. This bread shape is called a boule (pronounced “ bool”).
Place the ball on the pizza peel. Let it rest for about 40 minutes.
Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. *Place an empty broiler tray for holding water on another shelf. This gives a nice crust. :)
Slash a ¼-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the dough expand during baking.)
With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly pour about a cup of water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. Allow to cool completely, preferable on a wire rack.
Refrigerate any remaining dough in a lidded (not airtight) container and use it over the next few weeks: You’ll find that storage time may even improve the flavor.
Note
For a quick memory tab think 6-3-3-13:
6 cups water
3 Tbs. yeast
3 Tbs. salt
13 cups flour
6 cups water
13 cups whole wheat flour
3 tsp. yeast
3 tsp. salt
Description
Home-made bread has never been easier to make!
Instructions
Makes 8 loaves. You might want to halve the recipe.
Heat the water so it is almost too warm to the touch.
Add yeast and salt to the warm water. Don’t worry about getting it all to dissolve.
Mix in the flour. Don’t knead! This should only take a few minutes.
At this point you can also add any other ingredients you like. For example, I like to add a quarter cup olive oil, a finely chopped onion, pitted kalamata olives, and fresh chopped oregano. Or you can add nuts and dried fruit and a bit of honey. Get creative!
Cover loosely. Allow to rise about two hours. Longer rising won’t hurt—you can leave it for up to five hours.
Dough can be used anytime after this point. Recipe recommends refrigerating dough at least three hours before shaping a loaf. You can leave the dough in the refrigerator for several weeks.
Baking
Sprinkle a pizza peel with cornmeal. Cut off a grapefruit-sized piece of dough with a serrated knife. Hold the mass of dough in your hands and add flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” until the bottom is a collection of four bunched ends. The bottom will flatten during resting and baking. This bread shape is called a boule (pronounced “ bool”).
Place the ball on the pizza peel. Let it rest for about 40 minutes.
Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. *Place an empty broiler tray for holding water on another shelf. This gives a nice crust. :)
Slash a ¼-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the dough expand during baking.)
With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly pour about a cup of water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. Allow to cool completely, preferable on a wire rack.
Refrigerate any remaining dough in a lidded (not airtight) container and use it over the next few weeks: You’ll find that storage time may even improve the flavor.
Note
For a quick memory tab think 6-3-3-13:
6 cups water
3 Tbs. yeast
3 Tbs. salt
13 cups flour
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