juvinious
Well-Known Member
Bread:
4 1/2 cups bread flour
1 1/2 cups of wheat flour
a handfull of spent grain
2 cups or so of last runnings from the above batch (if none substitute with milk or water)
2 tablespoons of butter
1 egg
3 tablespoons of fleischmans rapid rise yeast
3 tablespoons of sugar
3 tablespoons of sea salt
1 cup chopped dates
1 cup chopped pecans
Glaze:
Honey
Virgin Olive Oil
Oats
In a bowl mix flour, sugar, salt, and yeast. Add in left over runnings mix well.
Add in butter, egg and grain, mix well. You might need to add in extra flour
depending on how you like it. Kneed well, or use a mixer, until dough bounces back.
Set aside and allow to rise for 2-5 hours.
Punch down, fold several times and allow to rise for another 2-5 hours. (I allowed it to stay overnight)
Punch down one more time, it might be crusty on top, just mix that in along with
the crushed dates and pecans and seperate and form into loaves.
At this time I generally glaze my bread all around with a honey and olive oil mix
then place on wax paper on the baking pan. Sprinkle sparingly with oats.
Allow to sit for 15-30 mins.
Meanwhile place a pan with water on the bottom rack of the oven and preheat to 500 degrees F.
Once preheated, cut slits into bread, spray or sprinkle top of bread with water and place in oven.
Set timer for 30-35 mins. (depending on your desired crustiness).
For the first 10-15 mins in 5 min intervals, spray/sprinkle water on loaves.
After 30-35 mins take out of oven and place on racks to cool. Enjoy.
I baked it this morning here is a picture of how it came out:
4 1/2 cups bread flour
1 1/2 cups of wheat flour
a handfull of spent grain
2 cups or so of last runnings from the above batch (if none substitute with milk or water)
2 tablespoons of butter
1 egg
3 tablespoons of fleischmans rapid rise yeast
3 tablespoons of sugar
3 tablespoons of sea salt
1 cup chopped dates
1 cup chopped pecans
Glaze:
Honey
Virgin Olive Oil
Oats
In a bowl mix flour, sugar, salt, and yeast. Add in left over runnings mix well.
Add in butter, egg and grain, mix well. You might need to add in extra flour
depending on how you like it. Kneed well, or use a mixer, until dough bounces back.
Set aside and allow to rise for 2-5 hours.
Punch down, fold several times and allow to rise for another 2-5 hours. (I allowed it to stay overnight)
Punch down one more time, it might be crusty on top, just mix that in along with
the crushed dates and pecans and seperate and form into loaves.
At this time I generally glaze my bread all around with a honey and olive oil mix
then place on wax paper on the baking pan. Sprinkle sparingly with oats.
Allow to sit for 15-30 mins.
Meanwhile place a pan with water on the bottom rack of the oven and preheat to 500 degrees F.
Once preheated, cut slits into bread, spray or sprinkle top of bread with water and place in oven.
Set timer for 30-35 mins. (depending on your desired crustiness).
For the first 10-15 mins in 5 min intervals, spray/sprinkle water on loaves.
After 30-35 mins take out of oven and place on racks to cool. Enjoy.
I baked it this morning here is a picture of how it came out:
