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Breads, Recipes

Bread Mistake that turned out Good

The mistake was not letting it rise too long.
This bread has 2 parts. 1 part you let sit overnight, then you add the rest of the ingredients the next day.
Well…..I doubled the part that you let sit overnight, but not the other part. Whoops—I thought! But it actually turned out to be one of the best breads I have made.
Next time I will egg wash the tops so it browns up a little more, but other than that. The texture is awesome, the taste is great. That’s what really counts anyway, right?
Oh and make sure you have your kids toys in the background, that always helps!
Do you want the recipe?……………………….okay……
Soaked Whole Wheat Bread 2

Starter:
6 cups fresh-ground whole wheat flour
1 cup raw milk or water
3 cups water
3 tsp instant yeast

Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.

Dough:
1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1 tbsp sea salt
5-6 cups fresh-ground whole wheat flour

Glaze:
1 egg
1 tbsp water

In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.

**I divided them into six loaves.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

This recipe will be in my second book.
And yet another good way to use all that wheat you have in your food storage!!

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