Bread of Life
"And Jesus said unto them, I am the bread of life:
he that cometh to me shall never hunger;
and he that believeth on me shall never thirst."
I have found inspiration, truth and enlightenment from a wide variety of sources, some of which would seem highly unlikely. The Laurel’s Kitchen Bread Book: A guide to Whole-Grain Breadmaking, by Laurel Robertson, is one such unlikely source.
Is this sacrilege? To those who doubt I reference Matthew 7:18 and ask, “How can the acquisition of a skill, which can be used to nourish life, be anything but good?”
While you think about it. Chew on this: one of my favorite recipes from within its pages, 100% Whole Wheat Buttermilk Bread.
Consider yourself warned, to make this bread you may need to get a copy of the book and study it a little. You may even need to rely on the wisdom of someone else who has already studied its pages or has gained an understanding of yeast breads through experience in baking it ☺. I’m available to help if needed.
Stick with it soon enough you’ll understand the language of whole wheat yeast dough too.
May our search for knowledge never cease.
Enjoy the Bread of Life!
100% Whole Wheat
Buttermilk Bread
Adapted by Gwenevere for a stand mixer.
I knead by machine unless the power is out.)
INGREDIENTS:
2 teaspoons active dry yeast
½ cup warm water
¾ cup very hot water
¼ cup honey
1 ¼ cup cold buttermilk
5 ½ cups whole wheat flour
2 teaspoons salt
2-4 tablespoons butter
DIRECTIONS:
In a large mixing bowl combine flour and salt.
In a small bowl combine yeast with ½ cup warm water. Mix until all yeast is dissolved and there are no lumps.
In a medium bowl, combine hot water and honey. Mix until honey is dissolved. Once honey is dissolved add cold buttermilk. The temperature should be slightly warm.
With the flat beater attached and the mixer on, pour the yeast and buttermilk mixture in with the four and salt. Test the dough to see whether more flour or more water is needed and adjust accordingly (page 40). The bread is lightest if the dough is slightly soft. Once you have reached the consistency you desire, switch the flat beater with your dough hook and commence kneading.
Knead for about 7 minutes on low or medium low. After 7 minutes add the butter in cold chips until well combined. Continue with kneading until dough is elastic. (page 42-46)
Once kneading is done, shape dough into a round and place in an ungreased large bowl that can be sealed with a lid or covered with a plate. Let dough rise, covered, at 70 degrees for an hour to and hour and a half.
Once dough is ready (see page 47) deflate the dough (page 48) shape the dough back into a round and place it back in large ungreased bowl and cover for another 30 to 45 minutes. Once the dough is ready (back to page 47 and/or page 49) deflate the dough again, divide it into two equal halves and then reshape each half into a round. Cover the rounds with a bread cloth and let rest for 10 minutes.
While dough is resting, grease 2 standard loaf pans (8x4) liberally with shorting. Once dough is ready, shape the dough into loaves (p. 52 & 53). Cover pans with bread cloth and let rise (proof) for 30 to 45 minutes. After proofing is complete, place bread in a prepared 350 degree oven and cook for 45 minutes to an hour. You know when bread is done when you tap on the bottom and can hear a hollow sound (p. 57)
½ cup warm water
¾ cup very hot water
¼ cup honey
1 ¼ cup cold buttermilk
5 ½ cups whole wheat flour
2 teaspoons salt
2-4 tablespoons butter
DIRECTIONS:
In a large mixing bowl combine flour and salt.
In a small bowl combine yeast with ½ cup warm water. Mix until all yeast is dissolved and there are no lumps.
In a medium bowl, combine hot water and honey. Mix until honey is dissolved. Once honey is dissolved add cold buttermilk. The temperature should be slightly warm.
With the flat beater attached and the mixer on, pour the yeast and buttermilk mixture in with the four and salt. Test the dough to see whether more flour or more water is needed and adjust accordingly (page 40). The bread is lightest if the dough is slightly soft. Once you have reached the consistency you desire, switch the flat beater with your dough hook and commence kneading.
Knead for about 7 minutes on low or medium low. After 7 minutes add the butter in cold chips until well combined. Continue with kneading until dough is elastic. (page 42-46)
Once kneading is done, shape dough into a round and place in an ungreased large bowl that can be sealed with a lid or covered with a plate. Let dough rise, covered, at 70 degrees for an hour to and hour and a half.
Once dough is ready (see page 47) deflate the dough (page 48) shape the dough back into a round and place it back in large ungreased bowl and cover for another 30 to 45 minutes. Once the dough is ready (back to page 47 and/or page 49) deflate the dough again, divide it into two equal halves and then reshape each half into a round. Cover the rounds with a bread cloth and let rest for 10 minutes.
While dough is resting, grease 2 standard loaf pans (8x4) liberally with shorting. Once dough is ready, shape the dough into loaves (p. 52 & 53). Cover pans with bread cloth and let rise (proof) for 30 to 45 minutes. After proofing is complete, place bread in a prepared 350 degree oven and cook for 45 minutes to an hour. You know when bread is done when you tap on the bottom and can hear a hollow sound (p. 57)
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