Farmhouse Bread
Source:
St. Louis Post-Dispatch, November 27, 2002
Yield:
16 small loaves
Ingredients
-
5 Tbsp active dry yeast
-
2 cups warm water (100 to 115
degrees)
-
6 1/3 cups bread flour, divided
-
2 cups medium-grind cracked
wheat (available in natural-food stores)
-
2 Tbsp salt
-
3 Tbsp granulated sugar
-
3 Tbsp brown sugar
-
2 eggs
-
1/4 cup vegetable oil
Preparation
Stir yeast into warm water; let
stand until foamy, about 5 minutes.
In large bowl of an electric mixer fitted with dough hook, combine
yeast mixture and 2 1/2 cups flour. Mix at low speed about 2
minutes. Increase speed to medium; beat about 4 minutes.
Reduce speed to low and beat in cracked wheat, salt, granulated
sugar and brown sugar; mix about 3 minutes. Add eggs and oil.
Gradually add enough of the remaining flour to make a soft dough;
machine-knead about 5 minutes.
Use part of remaining flour to generously coat a bread board; turn
dough out onto flour. Knead until dough resists pressure.
(At this point the dough may be tightly covered and refrigerated for
future use. Remove from refrigerator, then proceed as directed.)
Divide dough into 16 equal pieces, about 4 ounces each. Shape into
round balls; arrange on parchment-lined baking pans, allowing at
least 2 inches between balls. Cover dough and pans completely with
domed lids and allow to rise in a warm, moist place until doubled,
about 1 hour. (Do not ovenproof.)
Preheat oven to 375 degrees. Bake until golden brown, about 20
minutes.
