Wheat Bread

So this is a working Whole Wheat bread. Not bitter, not too dry, and good texture. Similar to the previous white bread in that it’s mixed wet and rises in the fridge.

3c flour, 1/2 bread, 1/2 wheat. Add 1/2 cup barley that’s soaked in water for a couple of hours, 1 tsp yeast, and mix in just under 2 cups of water. This should be a batter like dough. Let Rest 20 minutes.

Change to the dough hook, knead 5 minutes. Add 1/2c bread flour, knead 5 minutes. Add 1/2c wheat, knead 5 minutes. Add 1/3c steel cut oats and 2 tsp salt, knead till mixed. If it’s still soft, add 1/4 cups of flour and knead till it’s reasonably stiff. Rest 20 minutes, knead a bit more, then pop into a greased container, oil the top and cover with plastic wrap. Into the fridge for a day or three, until an hour or two before baking.

Form into loaf, slash, and pop in oven quickly. 425 for 15 minutes, 350 for 30.

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