bread making

the most delicious bread I've ever made

Weekend bread making. I prepared the starter Saturday morning and then made the bread Sunday while talking to my sister on the phone - our regular Sunday morning chat. Multi-tasking and my cordless phone - this girl's best friends.

Wheat Bread with Yogurt Starter - makes 2 large loaves
Adapted from this great cookbook Bread for all Seasons p142

Yogurt Starter
1 tsp. active dry yeast
3/4 cup plain yogurt
1 1/2 cups of tepid water
2 cups whole wheat flour

Dough
2 cups all bran buds
1 cup oatmeal
2 cups boiling water
1/4 cup brown sugar, honey or molasses (I used molasses)
1'3 cup of olive oil or melted butter
1 tbsp salt or to taste
3-4 cups whole wheat flour
2-3 cups all purpose flour*

Fruit & Nut variation
1/2 cup sliced and toasted almonds
1/4 cup toasted sesame seeds
8-10 dried apricots diced
8-10 dried prunes diced
1/4 cup currants
1/4 cup raisins
or any 2 cup combination of fruits & nuts.
Sunflower seeds, pecans, dried cranberries ...

Starter - mix ingredients in a large glass or plastic bowl or jar, loosely cover with plastic wrap and let stand at room temperature for up to 2 days. Starter is ready to use after 12 hours. The longer it stands the tangier (more sour) it becomes.

Dough - pour boiling water over bran and oatmeal and let sit until mushy and cooled to warm. Add, this mixture to starter in a very large mixing bowl, add oil or butter, molasses, salt and beat vigorously with a wooden spoon. Gradually begin beating in the flour beginning with the whole wheat. Continue adding flour until the dough is soft and still slightly sticky (try not to add too much flour) dump the dough out onto the counter and begin kneading. Knead for 10 mins or until dough is smooth but still remains a tad sticky. Melt 2 tbsps butter and generously grease a large bowl, plop dough in and generously grease dough as well. Cover loosely with a buttered piece of plastic wrap and a tea towel and let rise until doubled twice. Punching down dough in between risings.

Turn dough out onto work surface and divide in half. Shape one piece into a loaf pan and cover with plastic wrap and tea towel. Scatter fruit and nuts onto work surface and with the other piece of dough knead in gently all fruit and nut pieces making sure they seem evenly distributed. Shape dough into another loaf pan, cover. Let rise again approximately 45 mins. Bake in a 375 degree oven 35 -40 minutes or until loaves are browned on top and sound hollow when tapped.

* my all purpose flour amounts are approximate - you may need more - continue to add flour until the dough seems workable (kneadable). Wink.