WEBStep 1. On Day 1, make the starter: In a medium-size bowl, mix ¾ cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and …
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WEBLet it rise for about 1 hour. Spray/coat the inside of a bread pan with some butter. Pour the dough into the bread pan and sprinkle the top with poppy seeds. Cover the bread pan …
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WEBWhisk bread, rye and whole wheat flours and yeast together in a medium bowl. Set aside. Once the grain mixture has cooled, add honey, melted butter and salt. Mix briefly with …
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WEB1 tablespoon kosher salt. Directions: Day 1: In the evening, add the barley and whole wheat berries in a large bowl or bowl of a stand mixer, cover with water and let soak overnight. …
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WEBPut ingredients in bread machine in the order suggested by the manufacturer and bake on regular cycle. NOTE: There is a large amount of flour in this recipe. If the dough seems …
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WEBTransfer the logs into buttered bread pans, placing them seam side down. Cover with paper towels, then pieces of plastic or damp kitchen towels. Proof at a warm temperature for …
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WEBLightly sprinkle the towel with more flour. Place the dough ball in the bowl, seam side up, seasoning side down. Cover gently with the edges of the towel and allow to rest at room …
WEBIn the bowl of a stand mixer fitted with a dough hook, gently whisk together the water, oil, maple syrup, and sugar until the sugar is dissolved. Sprinkle in the yeast and allow to sit …
WEBBake: Preheat the oven to 425 F°. Place a shallow pan (not glass) on the lower rack in the oven. Transfer the bread with the parchment paper on a baking sheet or into a Dutch …
WEBInstructions. Put all the ingredients into a bowl and mix thoroughly with a wooden spoon. Keep scraping the dough off the spoon and mix it with the back of the spoon as it …
WEBMeasure the yeast into a mixing bowl. Add the warm (lukewarm, NOT hot) water and let rest 3 minutes. Stir in the molasses and honey, then the seeds and oil. Stir in the rye flour, …
WEBWarm the mixing water to 82°F (28°C). Place the flour, water, salt, and levain in a large bowl. With wet hands (or, my preference, using a sturdy dough whisk), mix thoroughly …
WEBHeat the Dutch oven in the oven set at 450°F. Bake the bread: Remove the heated Dutch oven and its lid, then score the bread loaf on top. Use the parchment paper to lift the …
WEBwater. olive oil. Into a mixing bowl, measure and add 2-1/4 cups bread flour, 3/4 cup dark rye flour, 2 teaspoons caraway seed, 1-1/4 teaspoon kosher salt and 1/2 teaspoon …
WEBTo freeze, make sure the bread is completely cool. If there’s a hint of warmth, the steam will be trapped in with the bread and could make it soggy. Next, wrap each loaf really well a …
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WEBProcedure. Preheat the oven to 350 F. Layer a baking sheet completely with parchment. In a bowl, combine all the ingredients in the list except the honey and the water. In another …