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Associate.com - Share Your Recipe!

Recipe Name: Amy Scherber's Organic Whole Wheat Sandwich Bread Part #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Teaspoon(s) Active dry yeast
1/4 Cup(s) 2 ounces very warm water
105 to 115 degrees F
3 3/4 Cup(s) Or more if necessary, 18 1/2
Ounces) organic whole wheat, Ounces organic whole wheat
Flour
2 3/4 Cup(s) 12 1/2 ounces organic
Unbleached all-purpose
2 Cup(s) 6 ounces organic
Old-fashioned rolled oats
2 Tablespoon(s) 3/4 ounce Kosher salt
1 1/2 Cup(s) 12 ounces Sponge Starter
2 1/2 Cup(s) 20 ounces cool water 75
Degrees F), Degrees F
3 Tablespoon(s) 1 1/2 ounces honey
3 Tablespoon(s) 1 1/2 ounces molasses
2 Tablespoon(s) 1 ounce Canola oil or
Other vegetable oil), Other vegetable oil
2 Cup(s) 8 ounces pecan pieces
Toasted
Additional rolled oats for
Topping
Directions:
Two 9 by 5-inch loaf pans, oiled Place the yeast and warm water in a
large bowl and stir with a fork to dissolve the yeast. Let stand for
about 3 minutes. Whisk the whole wheat flour, unbleached flour, oats,
and salt together in a medium bowl. Add the sponge starter, cool
water, honey, molasses, and oil to the yeast mixture. Mix with your
fingers for 1 to 2 minutes, just long enough to break up the sponge
(the mixture should look milky and be slightly foamy). Add the flour
mixture to the bowl and stir with your fingers to incorporate the
flour, scraping the sides of the bowl and folding the dough over
itself until it gathers into a shaggy mass. Don't be concerned if the
dough feels very sticky at this point. Lightly flour a work surface.
Remove the dough from the bowl and knead it for 6 to 8 minutes, until
it becomes compact and elastic. It should be very moist but not mushy.
If it feels too stiff to knead, add water 1 tablespoon at a time until
you have a soft, malleable dough. If it's sloppy wet and impossible to
knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole
wheat flour. Shape the dough into a loose ball and let it rest,
covered with plastic wrap, on the lightly floured work surface for 20
minutes. (This rest period is the autolyse.) Flatten the dough and
stretch it gently into a rectangle about an inch thick. Spread the
pecans and raisins evenly over the dough. Fold the whole mass into an
envelope and knead and fold it gently until the nuts are well
distributed, about 2 to 3 minutes. If the dough resists, let it rest
for 5 minutes and then continue kneading. Some of the nuts may pop out
of the dough, but they can easily be incorporated again after the
first rise, when the dough has softened. Shape the dough into a loose
ball and place it in a lightly oiled bowl, along with any loose nuts.
Turn the dough to coat the top with oil, and cover the bowl tightly
with plastic wrap. Let the dough rise at room temperature (75 to 77
degrees F) until it has doubled in volume, about 2 1/2 to 3 hours.
(You can also refrigerate this dough overnight and shape it and bake
it the next day: Let it rise for 1 hour at room temperature, or until
it looks slightly puffy but not doubled, before refrigerating. The
next day, let it rise for 2 hours at room temperature before shaping
it.) When the dough has doubled, loosen it from the bowl with lightly
floured hands and gently pour it onto a floured work surface. Press
any loose pecans into the dough and divide it into 2 equal pieces.
Shape each piece into a log. Spread the oats for topping on a flat
plate or baking sheet. Use a pastry brush or a plant sprayer to
lightly moisten the top of each log with water, then roll the tops of
the loaves in the oats. Place each loaf seam side down in an oiled 9
by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for
about 2 hours, or until they have doubled in size (a finger pressed
into the dough will leave an indentation). Thirty minutes before
baking, preheat the oven to 425 degrees F. Place a baking stone in the
oven to preheat and place an empty water pan directly below the stone.
When the loaves have doubled, place the pans on the baking stone.
Quickly pour 1 cup of very hot water into the water pan and
immediately shut the door. After 1 minute, using a plant sprayer, mist
the loaves quickly 6 to 8 times then shut the oven door. Repeat the
misting procedure 1 minute later. Bake for 15 minutes, then reduce the
oven temperature to 375 degrees F and bake for 20 to 25 minutes
longer, until the loaves sound slightly hollow when tipped out of the
pan and tapped on the bottom. The sides and bottom of the loaf should
feel firm and slightly crusty. If the tops are browned but the sides
are still somewhat soft, place the loaves directly on the stone to
bake for 5 to 10 minutes longer. Transfer the loaves from the pans to
a rack and allow to cool completely before slicing. continued in part
2 Posted to Bakery-Shoppe Digest V1 #230 by Bill <thelma@pipeline.com>
on Sep 11, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2991
Calories From Fat: 894
Total Fat: 105.5g
Cholesterol: 1.1mg
Sodium: 5948.4mg
Potassium: 1470.7mg
Carbohydrates: 452.5g
Fiber: 25.1g
Sugar: 57.1g
Protein: 65.3g


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