Sunday, October 3, 2010

Bread times Four

I used my standard whole wheat bread recipe, times 4.  This yielded 2 standard 4X8 loaves, 1 3X11 loaf, and 12 dinner rolls from a standard muffing pan.  As you can see, only 2 rolls were left after lunch.

For each loaf/pan of bread:
1.  Grind 350 grams wheat kernels.
2.  In a bowl, mix
ground wheat (300 grams of flour or grind 350 g of kernels)
1 tbsp yeast
1 tbsp oil
1 tbsp honey
1 tsp salt
1/2 cup vital wheat gluten
1 1/4 cups water
3.  Stir until combined
4.  Knead on the counter for a few minutes
5.  Work into a smooth ball, add a splash of olive oil to a clean bowl, coat dough ball.  Cover and let rise for 30 or so minutes until dough no longer springs back when poked.
All ingredients times 4 in my largest bowl

Mixed with a giant spatula

After a few minutes of kneading - 7 pounds of dough!

Ready for first rise

Ready for second rise
After bread has risen for a second time in the pans, bake in medium heat oven, about 350F.  I did this in 2 batches, first the dinner rolls for lunch and then the loaves for later meals.  About 25 minutes for the dinner rolls and 40 minutes for loaves.  Remove from pans and allow to cool on wire rack.  We ate the dinner rolls straight away with split pea soup.


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