Tag Archives: fresh milled whole wheat

Purple Sweet Potato Farro Bread

31 Aug

I made a similar version of this bread several weeks ago but gifted them to some friends.  I wanted to try baking it again and decided to sub Farro for the freshly ground Spelt.  Spelt is one of the oldest cultivated grains initially discovered in the fertile crescent of the Middle East. Grano farro is the original grain which other grains are derived. More commonly it’s now grown in Italy in the regions of Lazio, Umbria, Tuscany, the Marches, and Umbria.  It adds a nutty flavor profile and I was very happy with the final result.

The purple sweet potato added a beautiful color and really makes the crumb nice and moist and flavorful.  I highly recommend you give this one a try if you can get your hand on the ingredients.  The purple sweet potato does taste very different than the standard orange version as it is not as sweet so if you decide to sub it will not taste the same.  It will still be good, but I prefer the flavor the purple potatoes imparted.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

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Purple Sweet Potato Bread

2 Aug

I promised a couple of my friends that I would bring them some bread when we met up for lunch this week.  I had a few purple sweet potatoes in the pantry and wanted to use them in this bake.  The last time I used them the color did not come through very well, so I upped the amount of potato to 35% and the color really came out perfect.  The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.

I also used some freshly milled whole wheat flour with the bran sifted out using a #40 sieve as well as some spelt, also sifted.  My procedure is to then re-mill the flour at the finest setting which I have been finding really works well.

Since I was gifting these I didn’t get a crumb shot of the loaves, but I made one small roll to try for myself and you can see the wonderful purple tinted open crumb further below.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

Some photos from the gardens for your viewing pleasure :).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Multi Grain Ricotta Rice Rolls

21 Jul

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

Note: the water content from the ricotta cheese is about 72% and is not indicated in the hydration.  This was a pretty sticky dough as the water from the ricotta and also the moist rice really made a big difference. You want to make sure to hold some water back from the first mix and add it after the first autolyse to make sure you don’t end up over-hydrating the dough.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours, ricotta cheese  and 3/4’s of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, rice and salt and remainder of the water (see note at beginning of post), mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1 – 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 hours.  Remove the dough and divide into pieces approximately 135-150 grams depending on how big you want the rolls.  Place them on a baking sheet and cover with a slightly damp lint-free towel or use plastic wrap and spray with veggie spray.  Depending on the room temperature it should take 1 – 2 hours for them to rise about 1/3 in size.  Before baking use an egg wash if desired or if you want them even softer you can brush with some melted butter or milk.

Around 45 minutes before ready to bake, pre-heat your oven to 475 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Lower the temperature to 440 degrees.  Bake for around 25 minutes until the crust is nice and brown and the internal temperature of the bread is 195 -200 degrees.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 1 hour before eating, (I doubt you will resist, so go ahead and eat them nice and hot with some butter!).

 

Rose Wine Sour Cream Cherry Bread

13 Jul

I opened up a bottle of Rose wine from a local Long Island winery that I really enjoyed, so figured why not use it in my next bake.  I usually use a stronger full bodied red wine which also tends to add more color to the dough, but the lighter flavored Rose was a nice change of pace.

Cherries are nice and sweet from the market now, so instead of using dried cherries I pitted some fresh ones for this bake and cut them up into pieces to add to the dough.  The sour cream really help make this bread nice and moist.

Overall I was very happy with the outcome.  The crumb is moist and flavorful from the wine and sour cream.  The fresh milled spelt and whole wheat flours added plenty of flavor as well.  If you don’t have any French Style flour, you can substitute bread flour or AP flour and this will come out just fine.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Soak the cherries (if using dried) in the wine or water until soft and strain out.  If using fresh cherries, pit them and cut into pieces as desired.  Try to drain as much extra juice out as you can.  This dough was extremely hydrated from the sour cream and the extra moisture from the cherries.  You can easily cut back some of the water and wine to get an easier to manage dough depending on your comfort level.

Mix the flours  and the wine along with the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, sour cream and salt and mix on low for 4 minutes.  Add the cherries last and mix for about 30 seconds until incorporated.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  (NOTE: this dough really proofed up in my refrigerator and the spelt may have been the reason.  I only let it sit out for about 30 minutes at room temperature and then shaped and proofed for an hour at 78 degrees.  You will have to judge your timing so you don’t get an over-proofed loaf.). Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Some photos from the gardens for your viewing pleasure :).

Kamut Whole Wheat Ricotta Bread

6 Apr

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My fellow baker and good friend A.K.A. “Yippee” from The Fresh Loaf site has been gracious enough to mail me several loaves of her awesome bread as well as some other goodies.  It was high time I shared some of my bread with her.  It’s taken me longer than it should have, but I needed to figure out how to get the bread to the post office since I leave my house to go into the city every day very early.

She had requested one of my breads with cheese in it, so I sent her a version of my ricotta cheese bread using fresh milled whole wheat and Kamut flour.  I was going to add some potatoes just to make it extra special, but unfortunately they had a mind of their own and decided to hide from me in the refrigerator.

I used my favorite black smoked sesame seeds for the top to give it a little extra flavor.

I didn’t have time to take photos, but Yippee was nice enough to take some awesome shots and shared them with me for this post.

This bake really turned out nice and makes for some great grilled bread or as Yippee illustrated it makes a mean brined wild salmon sandwich.

Here are the Zip files for the above BreadStorm files.

Yippee’s Brined Wild Salmon…yum!

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, olive oil and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

Whole Wheat Sour Cream Beer Bread

24 Mar

I baked this one several weeks ago but have not had a chance to post.  This is a 70% Whole Wheat bread made with freshly ground whole wheat with no sifting.  I watched a video on how to adjust the stones in my MockMill II and ended up with a super-fine flour, no sifting necessary.  I think for the next bake I will sift courser and still sift once and then re-grind at the fine level.

This one turned out a little denser than I would have liked, but it had a nice tang to it and made great toast.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the beer for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, sour cream, olive oil and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put the bread in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack for at least 2 hours before eating.

 

Spelt Whole Wheat Rice Ricotta Bread

24 Feb

Since I started my new job in the big city I have not had a lot of time to bake.  Last weekend I found enough time to whip this one together.  I used mostly freshed milled and sifted flours for this bake and added a little KAF Bread flour for some extra strength.  I have grown to love adding cooked rice to the bread.  You don’t taste the actual rice but it adds a great texture to the crumb and helps promote softness as well.  The ricotta cheese also helps create a soft and moist crumb which this one certainly had.

This one makes a perfect sandwich, grilled bread or simply some toast with cheese or butter.  The nutty flavor of the Spelt goes great with the whole wheat and makes a flavorful bread.

I used black smoked sesame seeds for the top to give it a little extra flavor.

Here are the Zip files for the above BreadStorm files

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, rice and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.