Who says you can not make a smooth 100% whole wheat bread, and also delicious? Some time ago I bought the book of breads, Whole Grain Breads by Peter Reinhart. It is a wonderful book for those wishing to make 100% whole loaves. Reinhart's epoxy method to achieve 100% whole wheat bread soft texture, in practice it is rather simple: use a biga or dough left to ferment approx. 4 to 8 hours, then soak slowdown at room temperature with a slurry of flour, cereals and / or seeds to be used in the pan for 12 to 24 hours. With these simple steps, and greatly improves the texture and we are not publishing oven stones, lol, but a rich bread, surprisingly smooth texture.
Anadam bread is a bread with history. The bread Anadam was created in New England, the United States before 1850, and is a well-known pan until today. Take a combination of wheat flour, corn meal and molasses. The version of this book is 100% complete (unless your dough is white like mine and only cool once, but just the amount of white flour is minimal).
The original recipe gives the option of using a biga or whole-wheat sourdough. I have used the second option, feeding my sourdough as indicated below to convert to whole wheat sourdough. I also give them the option of the biga for those without sourdough.
Delicious and very healthy, with the fabulous flavor and aroma of molasses and a touch crispy cornmeal. It is excellent for sandwiches, sweet or savory ... do not hesitate to try it.
Ingredients:
soak Place:
113 grs.
corn flour 56.5 grams.
4 g meal.
salt 142 grs.
water Mix everything for approx. 1 minute, cover and let stand at room temperature 12 to 24 hours. If you are not going to use it, place it in the refrigerator for up to 3 days.
For comprehensive sourdough:
64 grs. sourdough (I use my sourdough malt extract the 80% moisture)
191 grs. 142 grs flour
.
water Mix the dough with water, add the flour, mix to form a ball, cover and let stand at room temperature between 4 and 6 hours, or until you notice that it has doubled its size and issues a pleasant aroma.
Remove air from the dough and cover well and refrigerate until you are ready to use, can be used in the next three or four days.
If no dough can make a BIGA INTEGRAL, as follows: 227
grs. 1 gram flour
instant dry yeast
170 grs.
water Mix all ingredients and knead for 2 minutes. Let stand 5 minutes, then knead again for 1 minute. Cover and refrigerate for at least 8 hours or up to 3 days.
biga before using to make the final dough, remove from refrigerator two hours before .
final Mass
All soaking mixture
All sourdough biga integral or integral (one of the two eye!)
128 grs.
5 g flour.
salt 7 oz. instant dry yeast
56.5 grs. molasses 28.5
melted butter or vegetable oil (I used butter)
Prepared
1. You can do it in the mixer or by hand. I used the mixer. Cut the dough into small pieces and soak the mixture, and with the rest of the ingredients knead at low speed approx. 1 minute. Increase speed and knead for 2 or 3 minutes. If necessary, stop the mixer and scrape the walls spatula, after a minute or two, the dough forms a ball.
2. Mass to take lightly floured board (preferably whole wheat) and work for 3 or 4 minutes. The dough should form a very thin and elastic membrane to stretch (see photo), (of course not just as elastic as when working with white flour).
3. Form a ball and place in an oiled container, cover and let stand for 45 to 60 minutes at room temperature, and at least have doubled its volume.
4. On floured board, shape the bread, smashing the ball slightly with your hands and then winding.
5. Place in loaf pan 11x20 cm, it is sprayed with water and allowed to weigh for 45 to 60 minutes.
6. Bake at 177C for 20 minutes, turning the pan and bake for 20 to 30 minutes until bread is well browned on all sides. The internal temperature (if you have that kind of thermometer) must register 91 C in the center.
7. Remove from pan and cool on rack.
This is going to Yeastspotting !
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