I liked the #BakeTogether Peasant Boule I made last week well enough that I wanted to make it again. It was so tasty as sandwich bread that I decided to vary the recipe slightly again and make it into a traditional loaf. It was barely cool before I sliced off the end and ate it with European butter. Mmmm!
This time I did much the same, but left out the baking powder. Not sure I notice a difference.
It did take a bit longer to bake, but that was probably due to me setting the temperature at 350°F accidentally.
Update: I did this again making it rye. See the note at the bottom.
Whole Wheat Loaf (adapted from Abby Dodge)
2 3/4 cups all purpose flour
1/2 cup whole wheat flour
1 scant tablespoon active dry yeast
2 tablespoons granulated sugar
1 1/2 teaspoons table salt
1 1/3 cups warm water (about 110°F)
1 tablespoon butter melted
1. Dissolve sugar in the warm water, add yeast to proof. Wait until you see a foamy top to continue. If you don’t after 10 minutes your yeast may not be alive. Don’t proceed unless you yeast is doing it’s job.
2. In a large bowl of electric stand mixer, whisk the flour, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.
3. With mixer on medium-low speed, slowly pour the water/yeast into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 10 minutes. It shouldn’t be too sticky at this point. Slight sticky is fine.
4. Scoop up the dough and shape it into a ball. Lightly oil a rising bucket (or mixing bowl) and pop the dough, rounded side down, turn over. Cover the top securely. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes to an hour.
5. Punch down the dough, smooth it out and let it rise in the bucket again until doubled, another 45 minutes or so.
6. Oil or butter a standard loaf pan. I use olive oil spray.
7. Turn the dough out onto a clean work surface and press to deflate it. Shape the dough into a flatish oblong shape. Pull the sides and ends towards the middle, pinching to get them to stick together. Turn over and place in loaf pan.
8. Let the dough rise covered in a warm spot until almost doubled in size, about 30 minutes.
9. Preheat the oven to 375°F while the dough is rising. Brush the top of the loaf with the melted butter. Bake 40 – 50 minutes. The loaf should sound hollow when you knock on it’s bottom and be nicely browned all around.
Rye Variation: substitute dark or light rye flour for the whole wheat flour and add 2 tablespoons of caraway seeds. Mine turned out fairly dense, but tastes good. It may take a bit longer to rise.