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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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bread Ingredients:
1/2 tbsp yeast |
473 ml warm water |
375 g whole wheat flour |
2 tsp salt |
375 g flour |
Directions:
1. Mix the yeast and water together for about 5 minutes. If you dont have yeast, alternatively mix 1/4 tbsp of lemon juice and 1/4 tbsp baking soda together the same way.
2. Stir in the first 375g of flour and the salt.
3. Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
4. Stir in the last 375g flour a little at a time, adding only as much as necessary to make a kneadable dough.
5. Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry- it should be moist but not sticky, and very pliable.
6. Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
7. Punch the dough down and divide it in half.
8. Shape the dough into 2 long loaves.
9. Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
10. Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
11. Meanwhile, preheat the oven to 450 degrees F.
12. Place a shallow pan of hot water in the bottom of the oven.
13. Slash the loaves in several places.
14. Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
15. Bake 15-20 minutes more.
16. Remove bread from pans and cool on racks.
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