The Bread Topic (2016–)

[PatrickT]

45 minutes ago, ElsieD said:

Here it is:

 

COPYCAT DAVE’S BREAD

1 3/4 cups warm water

3 tablespoons olive oil

3 tablespoons molasses

1 1/2 cups whole wheat flour

1 1/2 cups bread flour or all -purpose flour

3 tablespoons vital wheat gluten

2 teaspoons salt

1 tablespoon dry active yeast

1/2 c. uncooked old-fashioned oats

3 tablespoons ground flax seeds

1/4 c. Toasted and salted sunflower seeds

2 tablespoons amaranth

2 tablespoons chia seeds

2 tablespoons toasted and salted pumpkin seeds

2 tablespoons whole flax seeds

1 tablespoons sesame seeds

2 tablespoons poppy seeds

2 tablespoons 12 grain cereal

 

Quick method if you have a bread machine:

Place ingredients in the bowl of your bread machine in the order specified by your bread machine maker, and use the whole wheat dough setting. When finished, shape dough and place in Pullman pan, and continue with the directions.

 

And if you don't:

 

In the bowl of a mixer, with a kneading hook, add all of the ingredients.  On medium speed, begin mixing to incorporate all of the ingredients.  

 

Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes.  If the dough seems too dry, you can add a tablespoon of water.  If it’s too wet, you can add a tablespoon or so of flour.  The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.

 

After the kneading time, remove the dough from the mixing bowl.  Oil the bowl with olive oil.  Shape the dough into a ball and place it into the greased bowl.  Turn the dough over so you can oil that side as well.  Cover with plastic wrap and place in a warm location.  Let rise until dough has doubled.

 

Once risen, remove dough from bowl.  Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape.  From the long end begin rolling the dough, tucking the ends in as you go.  Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf. 

Place the finished dough into a greased 13" pullman loaf pan.  Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan.  It should be about an 1” over the top.

 

While the dough is in its final rise, pre-heat your oven to 350 degrees F.  Place your oven rack in the center-low position.

 

Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes.  Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer.  It should be 200-210 degrees F.  Remove from oven and allow to cool before cutting. 

Adapted from Multigrain Bread Dave's Copycat from Jill4today

 

Today's loaf:

Looks absolutely amazing!! Definitely going to give this a try. Thanks so much for posting all the deets! 

[Ann_T]

Inspired by PartrickT and Elsie,  I baked  seeded loaves last night.

 

A sourdough version.   Didn't follow a recipe.  I just used half whole wheat and half my bread flour. 350g of each. 

Added a small "scrapings in the jar" starter, along with 1/2g of yeast. Just a pinch for insurance.

 

I bought small amounts of seeds at the Community farm store. 

Mixed together 2 tablespoons each of the 7 grain, black sesame seeds, flax seeds, poppy seeds, pumpkin seeds and oats, and let soak in 250g of water.

I  don't usually add sugar or sweeteners to the breads I make, but I did add 2 tablespoons of honey to this dough.

Mixed everything together with another 240g of water and let it rest for an hour and then finished with a number of stretch and

folds over the next two hours.

 

 

Left the dough out on the counter from 8:30 until 3:30 aM this morning.

 

Shaped two loaves, one baked on the stone and one baked in a loaf pan.

 

Sliced so I could sample before leaving for work.

Buttered the heel.  Moe and Matt really liked it and 

Matt plans to have a sandwich.

 

 

 

 

 

 

[PatrickT]

4 minutes ago, Ann_T said:

Inspired by PartrickT and Elsie,  I baked  seeded loaves last night.

 

A sourdough version.   Didn't follow a recipe.  I just used half whole wheat and half my bread flour. 350g of each. 

Added a small "scrapings in the jar" starter, along with 1/2g of yeast. Just a pinch for insurance.

 

I bought small amounts of seeds at the Community farm store. 

Mixed together 2 tablespoons each of the 7 grain, black sesame seeds, flax seeds, poppy seeds, pumpkin seeds and oats, and let soak in 250g of water.

I  don't usually add sugar or sweeteners to the breads I make, but I did add 2 tablespoons of honey to this dough.

Mixed everything together with another 240g of water and let it rest for an hour and then finished with a number of stretch and

folds over the next two hours.

 

 

Left the dough out on the counter from 8:30 until 3:30 aM this morning.

 

Shaped two loaves, one baked on the stone and one baked in a loaf pan.

 

Sliced so I could sample before leaving for work.

Buttered the heel.  Moe and Matt really liked it and 

Matt plans to have a sandwich.

 

 

 

 

 

 

GORGEOUS!! 🙌

[liuzhou]

I didn't make this. It was bought from a bakery.

 

Described as a 500g "whole wheat sourdough Rubon country bread multi-grain French old bread German sourdough bread"

 

I didn't detect any sourdough flavour but an OK WW loaf.  Rather overpriced, though.

 

I won't be rushing back.

 

 

 

 

Edited Friday at 10:54 AM by liuzhou (log)

[Smithy]

10 hours ago, liuzhou said:

"whole wheat sourdough Rubon country bread multi-grain French old bread German sourdough bread"

 

That's quite the title! More words than in the ingredient list? 😄

[liuzhou]

6 minutes ago, Smithy said:

 

That's quite the title! More words than in the ingredient list? 😄

 

Probably, but quite typical round here when they haven't  a clue what they are making. Or imagining they're making.