rabid_child
04-13-06, 11:07 AM
Whole Wheat Rosemary Boule
Category: Breads
Suitable for a: vegan diet
Ingredients:
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3-4 cups bread flour
2 cups whole wheat bread flour
1 tsp sugar
2 1/4 tsp yeast
2 cups water - 120-130 degrees F
2 tbsp olive oil
1 tbsp chopped fresh rosemary
2 tsp salt
Instructions:
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1. Mix together 2 cups of the bread flour with the sugar and yeast in a large bowl. Add the warm water. Mix for 1 minute with electric mixer or whisk. Cover with plastic wrap and let it sit for an hour until it becomes bubbley.
2. After your hour has elapsed, in a small microwavable bowl, microwave oil and rosemary for about 1 minute to infuse the oil. (One could also heat it in a pan I suppose...)
3. Stir the oil and salt into the dough. Add the 2 cups of whole wheat flour. Keep adding white flour 1/2 a cup at a time until dough is smooth and soft. Knead by hand or with an electric mixer (I use my kitchenaid) for about 10 minutes until the dough is smooth and springy.
4. Grease a large bowl with shortening and put your ball of dough in it, turning to coat all sides. Cover loosely with plastic wrap and allow to rise in a warm place for about an hour. Dough should double and if you poke it, the indentation should remain.
5. Form the dough into a "boule" shape by stretching the sides down back under itself. Set it on a pizza peale dusted with cornstarch and cover it with plastic wrap again to rise for another hour or until doubled.
6. Heat the oven to 425. Put a baking stone on the 2nd lowest rack of the oven BEFORE you turn the oven on. Sit a square baking dish on the rack below it and fill it with water about halfway.
7. Once your loaf has doubled, spray it with cool water, dust it with flour, and cut 3 slits in the top with a sharp serrated knife.
8. Bake for 35-40 minutes or until loaf is golden brown and sounds hollow when tapped. Spray with cool water about every 5 minutes during the first 30 minutes of baking to form a nice crunchy crust. Allow it to cool a bit before you dig into it, as tempting as it is. It'll hold together better!!
Additional comments:
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Adapted from a Betty Crocker recipe.
Category: Breads
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
3-4 cups bread flour
2 cups whole wheat bread flour
1 tsp sugar
2 1/4 tsp yeast
2 cups water - 120-130 degrees F
2 tbsp olive oil
1 tbsp chopped fresh rosemary
2 tsp salt
Instructions:
------------------------------------------------------
1. Mix together 2 cups of the bread flour with the sugar and yeast in a large bowl. Add the warm water. Mix for 1 minute with electric mixer or whisk. Cover with plastic wrap and let it sit for an hour until it becomes bubbley.
2. After your hour has elapsed, in a small microwavable bowl, microwave oil and rosemary for about 1 minute to infuse the oil. (One could also heat it in a pan I suppose...)
3. Stir the oil and salt into the dough. Add the 2 cups of whole wheat flour. Keep adding white flour 1/2 a cup at a time until dough is smooth and soft. Knead by hand or with an electric mixer (I use my kitchenaid) for about 10 minutes until the dough is smooth and springy.
4. Grease a large bowl with shortening and put your ball of dough in it, turning to coat all sides. Cover loosely with plastic wrap and allow to rise in a warm place for about an hour. Dough should double and if you poke it, the indentation should remain.
5. Form the dough into a "boule" shape by stretching the sides down back under itself. Set it on a pizza peale dusted with cornstarch and cover it with plastic wrap again to rise for another hour or until doubled.
6. Heat the oven to 425. Put a baking stone on the 2nd lowest rack of the oven BEFORE you turn the oven on. Sit a square baking dish on the rack below it and fill it with water about halfway.
7. Once your loaf has doubled, spray it with cool water, dust it with flour, and cut 3 slits in the top with a sharp serrated knife.
8. Bake for 35-40 minutes or until loaf is golden brown and sounds hollow when tapped. Spray with cool water about every 5 minutes during the first 30 minutes of baking to form a nice crunchy crust. Allow it to cool a bit before you dig into it, as tempting as it is. It'll hold together better!!
Additional comments:
------------------------------------------------------
Adapted from a Betty Crocker recipe.