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Rosemary Whole Wheat Bread

It's bread making weather here, cold and damp and blustery -- perfect for days for using the oven.

Here is my latest recipe, still using the stand mixer and bread oven technique.

Rosemary Whole Wheat Bread

1 ½ C water (perhaps a bit more)
4 t rosemary oil or olive oil
2 ½ C bread flour
1 ½ C whole wheat flour
1 ½ t sugar
1 t salt
1 ¼ t bread-machine yeast
1 T rosemary

recipe heavily modified from Best Bread Machine Recipes

Put ingredients into your stand mixer and run mixer on low for 20 minutes. Pull the dough off the hook and out of bowl (I just balance it in one hand for a minute). Flour inside of bowl and return dough to bowl; leave bread hook in place.

Let dough rise until double (about 2 hours) and then pop the bread hook back into the bowl. Knead for 4 minutes.

Turn oven on to 400-425 and put the empty bread-oven into the oven to preheat.

Let dough rise until double (about 20-40 minutes) and then put the dough into the hot bread-oven.

Bake for 20-30 minutes or until bread sounds hollow when thumped.


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