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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This is actually a revision of Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread, which I am eternally thankful to French Tart for posting. But I have personalized the ingredients and the method. I am primarily posting it because I am curious about the nutritional data. Ingredients:
24 ounces warm water (about 100 degrees) |
2 teaspoons kosher salt |
1 tablespoon instant yeast or 1 package active dry yeast |
1 cup wheat flour |
1/3 cup wheat germ |
5 cups white flour (or prairie gold) |
Directions:
1. 1) Pour water into your container of choice. I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!).
2. 2) Add Salt and yeast.
3. 3) Add wheat flour and wheat germ. Stir until flour is no longer clumpy.
4. 4) Add white flour, 2 cups at a time. Stir in in between with a wooden spoon. (If you have a mixer that can handle bread dough by all means use it! I don't so I add the four gradually and mix thoroughly with my wooden spoon).
5. 5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.) Let sit on the counter for 2 hours. (I do not find that heat, or no heat makes a difference).
6. 6) Dough can now be used for bread of choice or stored in the fridge.
7. To bake:.
8. Make sure you have flour ready to keep your hands covered. The dough is very sticky. Heat oven to 400 degrees.
9. To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet. Bake 30 minute.
10. To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough. (sometimes I skip this step). Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
11. To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out. Roll like a jelly roll and pinch the ends. You may slice the top with a sharp knife).
12. To use for pizza dough: Follow as above but roll out to fit your pizza pan. Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness. ( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
13. To make cinnamon rolls: follow as above. Roll out jelly roll style and coat with melted butter and cinnamon sugar. Roll jelly roll style and slice. Bake at 375 for about 40 min - watch them it depends on how thick they are.
14. I have found that these proportions last us for sandwiches for lunch and a loaf for dinner. Our menu dictates how often I make it but it is about every other or every third day. But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.
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