February 3, 2010
10 Grain Artisan Bread Master Recipe.... You just HAVE to try it!
10 Grain Artisan Bread Master Recipe
(Makes four 1 pound loaves. This recipe can be easily doubled or halfed.)
Recipe taken from issue number 237 of Mother Earth News
2 Cups unbleaches all-purpose white flour
1 1/2 TBsp yeast (2 pkts)
1 TBsp kosher salt (or to taste)
1/4 Cup vital wheat gluten (found in natural food stores)
3 1/2 Cups lukewarm water
NOTE: I used 2 Cups white whole wheat and 3 Cups white flour thinking thinking that the bread may not be so heavy when baked.
Using at least a 5 quart bowl or other (non-air tight) lidded container combined all of the dry ingredients and mix well with a wooden spoon or whisk.
Cover (again, not air tight) and allow the dough to rest and the yeast to work until it rises and collapses (or flattens on top). Usually, this should take a couple of hours on the counter.The dough can be used immediately or refrigerated and used over the next week!
Preheat the oven to 450* approx. 30 minutes before baking time. Place a baking stone lightly covered with corn meal on the middle rack and an empty roasting pan on a rack below.
Just before baking, brush the top of the crust with water and a pastry brush. Now, slash the loaf with a sharp knife making three or four 1/4 inch deep parallel cuts on top and sprinkle with the seeds of your choice.
With a quick jerking motion of the wrist, slide the loaf off of the pizza peel onto the hot baking stone and carefully but quickly pour a cup of HOT water into the broiler pan and close the oven door. Bake for 30 minutes until rich brown and firm. Allow the bread to cool a bit before slicing it.... YUMMY!
NOTE: This was my first attempt for this recipe.... the bread had great flavor but was still a bit heavy. I think I needed to use a smaller amount of dough and/or let it rise a bit more or cook longer! It's still in the 'experimental' stages!!