Whole Wheat With Honey (Pane Integrale Con Miele) |
|
 |
Prep Time: 40 Minutes Cook Time: 2880 Minutes |
Ready In: 2920 Minutes Servings: 6 |
|
This makes a nice breakfast bread, with a pat of butter and a drizzle of honey. Ingredients:
1/4 teaspoon active dry yeast |
2/3 cup warm water |
1 1/2 cups unbleached all-purpose flour (200 g) |
1 3/4 teaspoons active dry yeast (12 g) |
5 teaspoons honey (or you could go with 2 t) |
1 1/2 cups warm water |
3 3/4 cups whole wheat flour (500 g) |
1 1/2 teaspoons salt (8 g) |
Directions:
1. STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
2. Stir in the flour with 70 to 100 strokes of a wooden spoon.
3. Let rise covered 6 to 24 hours.
4. Measure 1/4 cup (50 g) for each loaf.
5. DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
6. Chop the starter into small pieces and add to the dissolved yeast.
7. Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
8. Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
9. Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
10. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
11. Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
12. Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
13. Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
14. Let rise until doubled, 1 hour.
15. Preheat the oven to 450°F.
16. Bake 10 minutes, spraying every 3 minutes with water.
17. Reduce the heat to 400°F and bake 25 minutes longer.
18. Cool completely on rack.
|
|