I made bread!
Last night I went to visit my friends Kristen and Patrick. Patrick's birthday had recently come and gone, and I commented to Kristen that I should make Tiny Hot Dogs (or, Pigs in a Blanket) for him because he loves them. Somehow we then decided to make FANCY Pigs in a Blanket... and we came up with the concept of BOARS in a Blanket -- made with
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someone on my FL, rainingkisses the resident foodie on my FL, recently posted this recipe for whole wheat bread that she has created. If I wasn't leaving in a few days I would give it a try but since I am, the remaining ingredients would simply go to waste. It looks tasty!
"i finally made what i would consider to be the platonic form of whole wheat bread--moist, dense, chewy, slightly nutty, slightly sweet. i actually sat here and debated about whether or not to blog about the recipe because it's SO GOOD. but of course, i love y'all, and i honestly can't convince myself that any of you are going to run away with my recipe and make a mint off of it, so here you go. breadmakers on my list, please try it and tell me how you like it. if you want to, of course. this recipe makes 2 8 x 4 inch loaves.
1/2 cup bulgur wheat, soaked until al dente and drained (this takes about half an hour for me. i have been using this arrowhead mills bulgur with soy nuts stuff, fwiw.)
3 cups whole wheat flour
2-2 3/4 cups bread flour
4 1/2 tsp instant yeast
2 tsp salt
2 cups warm water
1/3 cup honey
2 tbsp blackstrap molasses
1/2 cup wheat bran or wheat germ
1/3 cup sunflower seeds, roasted, no salt
1/3 cup raw golden flax seeds
3 Tbsp earth balance, softened (you could use butter too, but i usually use earth balance in breads because i think they keep longer that way)
in a large mixing bowl mix all of the ww flour, a cup of the white flour, the yeast and the salt. pour in the hot water and beat for three minutes with your mixer's flat beater or 40 or so good strong strokes with a wooden spoon, until it's thick and batter-y. add the bulgur, the honey, the molasses, the wheat germ/bran, and the seeds. stir or beat briskly and then drop in the butter or whatever you're using, beat that in well, and then change to the dough hook on your mixer, if you are using one. add a cup of bread flour, a little at a time, until the dough is soft and cleans the sides of the bowl. it will be slightly sticky but resist the temptation to bombard it with flour and make it into a brick ;) turn it out onto a floured counter and knead it for eight minutes or so, keeping the stickiness to a minimum by flouring your hands generously every so often. when it's smooth, put it into a greased bowl, cover tightly with plastic wrap and let it rise until it's a bit more than doubled. knead it for a couple minutes to deflate it and then shape it into two loaves. drop the loaves into greased pans, cover the loaves with a towel, and let them rise until they're above the top of the pans (about an hour.) about 20 minutes before you bake, heat the oven to 375. bake them, rotating them every fifteen minutes or so, in the lower rack of the oven for about 45 minutes. mmmmmmm!"
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