in my last moments of spring break, i finally, finally! documented this delicious, hearty whole wheat bread to share with you!
my bread making journey began a few years ago, when my mom gave me the tassajara bread book. i immediately read through it, but felt a little daunted by all of the steps and choices involved in making a loaf of bread. edward espe brown, a buddhist monk from california and the author of the tassajara bread book, writes with elegant prose and offers pages and pages and pages of directions for making amazing bread.
so i’m going to do my best to paraphrase what i’ve learned from the book in the recipe and pictures below, but there are many steps involved. bread is an interesting combination of detailed steps with simple ingredients, and there’s something very peaceful about spending half of a day working on nourishing food to share with friends and family.
the loaf begins with lukewarm water, soy milk, and sweetener – i use molasses when i want a denser, deeper flavored bread, and honey or brown sugar when i want a lighter flavor. after adding yeast and flour, the bread rises for the first time. then the process continues with salt and butter (or oil) and more flour, and a second rise. after an hour, the loaf gets punched down and allowed to rise a third time. are you still with me, dear readers? after all of that, the loaves get formed, allowed to rise again, brushed with some egg wash, and then baked. ok, i know that sounds like a lot of steps – i warned you about that – but this bread is worth it.
one year ago: muhammara
two years ago: carrot oat coconut cookies
whole wheat bread
yields 2 loaves of bread
borrowed from the tassajara bread book
- first rise:
- 2c lukewarm water (85º-105ºF)
- 1c lukewarm (soy) milk (85º-105ºF)
- 1/4c sweetening – honey, molasses, or brown sugar
- 1½T dry yeast (2 packets)
- 4c whole wheat flour
- second rise:
- 4t salt
- 1/3c oil or melted butter
- 3c whole wheat flour
- 1c whole wheat flour for needing
______________________________
- pour the water, milk, and sweetening into a large bowl (the bowl of a kitchen aid if you’re using one)
- dissolve the yeast into the liquid and allow to sit for 10 minutes
- stir in the 4c of flour and beat well – i use a kitchen aid with a dough hook, but the book suggests beating with a wooden spoon for 100 strokes
- allow the mixture to rise for 45 minutes, covered loosely with a damp towel
- stir in the salt and melted butter
- add 3c of flour until the dough no longer sticks to the sides of the bowl
- either knead the dough on a floured board for 10 minutes or with the kitchen aid for 10 minutes, adding the extra cup of flour as needed
- grease a different large bowl with olive oil, place the dough into it, and turn it upside down (so the top of the dough is covered in olive oil)
- cover the bowl loosely with a damp towel and allow to rise for 60 minutes, until doubled in size
- punch the dough down and allow to rise for another 50 minutes, until doubled in size
- grease two loaf pans with olive oil
- punch the dough down and divide it in half
- take one half of the dough and use the palm of your right hand to fold it over away from you horizontally, pressing down firmly
- use the palm of your left hand to fold the dough over vertically
- repeat steps 12 and 13 four more times
- start at the edge of the dough and roll it tightly into a cylinder
- place the loaf seam-side up into the loaf pan
- use your fingers to pinch the seam of the loaf together
- turn the loaf over and use the back of your hands to press it down
- repeat steps 13-19 with the other loaf
- allow the loaves to rise for 20 minutes
- preheat the oven to 350º
- whisk one egg with 2 Tablespoons of (soy) milk
- brush the egg wash over the top of the loaves, and cut a 1/2″ slit in the top of each loaf
- bake for one hour and enjoy!