Saturday, April 2, 2011

Whole Wheat Bread with Sun-Dried Tomato Swirl by Nitai Sundara

Whole wheat bread with home-grown sun-dried tomato swirl. Spread with homemade raw fromage blanc with herbs. Other than the wheat berries, honey, salt, and hing, everything here came from our land :)

3.5-4c flour
1 packet (2 1/4t) instant yeast
2t salt
1c milk (I usually use buttermilk or yogurt)
1/3c water
3T butter (I used ghee) plus extra for brushing
3T honey

Heat liquids to 110F or below, mix up a nice dough. Start with 3.5c flour and add the half as needed during kneading. If kneading by hand, like I was, you really want to do it for 15minutes minimum. 20-25 is even better.

Rub with oil, cover in a bowl and let rise 1-2 hours depending on temp. Punch down and rise again or shape into loaf.

To shape loaf: Roll out a long rectangle with the shorter side a little shorter than the width of the pan. Spray with water. If doing a swirl, spread filling evenly with 1inch border on all sides. If it is a dry swirl like cinnamon sugar, spray again with water on top. Starting at the short end, roll tightly. Pinch seems and tuck the side seems underneath. Place in oiled pan, brush dough with oil. Rise in a warm place 45-75 min or until a light knuckle poke springs back.

Brush with butter, spray with water, and bake at 350 for 45-60 mins. I do two 10"x5" loaves for 60 mins or a little more. Normally they would have risen noticably more.

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