multigrain baguette

This past weekend Henry and I went to the lake with some friends. Three dogs + four humans + one inflatable boat = well deserved picnic lunch. This hearty, nutty crumb was a great base for our sandwiches, giving us the energy to row on.

Yield: 2 large loaves

1,370 calories per loaf

Active time: 15 minutes

Total time: 175 minutes

Captain Skull, surveying the lake.

ingredients

2 cups lukewarm water

1 tablespoon yeast

3 cups high gluten flour

1 cup whole wheat flour

1/2 cup rye flour

1/2 cup semolina flour

1/2 cup instant oatmeal

1/4 cup oat bran

2½ teaspoons kosher salt

1/4 cup agave nectar

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See "sourdough brie boule" for photos of fermenting yeast.

2. In your stand mixer bowl with the dough hook attached, combine the remaining ingredients, and “stir” to mix.

3. Pour in the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2, and knead until a smooth, cohesive sough forms, about 5 minutes.

5. Turn the dough out onto your counter top, knead by hand a few turns, form a ball, and into a lightly oiled bowl.

6. Set aside until doubled in bulk, about 90 minutes.

7. Turn the dough out onto your counter top, divide in half, and shape into a loaf. Repeat with the other half.

8. Place the loaves onto a parchment lined loaf pan or baking sheet, cover with plastic wrap, and allow to rise until doubled in bulk, about 1 hour.

9. About 30 minutes into the final proof, preheat your oven to 400 degrees.

10. Brush the loaves with an egg wash, desired topping, and score.

11. Bake until golden brown and sound hollow when tapped on the bottom, about 1 hour. 

Original recipe found here.

no-knead almond bread

Having gone on a nut purchasing spree to feed my new homemade nut butter habit, I found myself with a surplus of almonds. This is an adaptation of Jim Lahey's walnut bread, which is really easy because it is a no-knead recipe. This bread has chewy exterior, open crumb, and soft nutty flavor.

Yield: 2 loaves

1,030 calories per loaf

Active time: 5 minutes

Total time: Overnight proof required, about 15 hours

ingredients

3 cups high gluten flour

1 cup almonds, lightly crushed

2 teaspoons salt (I'm still all about my rosemary gray mix.)

1/2 teaspoon yeast

1/4 teaspoon pepper

1½ cup cool water

preparation

1. In a large bowl, combine the almonds, flour, salt, and pepper, stirring with a spoon to mix.

Instead of pulling out my food processor, I used a Ziplock bag and rolling pin to smash the almonds. I recommend using two Ziplocks, as the specks you see in photo 2 are in fact almond bits that blew through the two bags. :(

2.  Pour in the water and use the spoon to mix until a shaggy dough forms.

3. Using your hands, knead the dough inside of the bowl to form a cohesive mass forms, about 30 seconds. It will be sticky.

4. Form a ball, place the dough in a large, lightly oiled bowl, and set aside until it more than doubles in bulk, roughly 12 hours.

 

5. Turn the dough out onto a lightly floured counter top, roll it lightly in the flour, evenly divide the dough into two, and shape each piece into a loaf.

6. Place the loaves in a parchment or silpat lined loaf pan, cover with plastic wrap, and set aside to double in bulk, about 2 hours.

 

7. With about 30 minutes left in the final proof, preheat your oven to 475 degrees.

8. Brush the loaves with an egg wash, score, and bake until deep chestnut, about 45 minutes.

 

Original recipe found here.

seeded multigrain truffle rolls

Now that the focaccia's gone, it is time to get back to a salad and roll for dinner.

Yield: 12 small rolls

140 calories per roll

Active time: 10 minutes

Total time: 130 minutes

ingredients

2 cups high gluten flour

½ cup semolina 

½ cut rye flour

1¼ cup lukewarm water

1 tablespoon truffle oil (or olive oil)

2 teaspoons salt (I’m still loving the roasted garlic gray salt that my friend gave me, using it in any recipe I can)

¼ cup everything topping (or sesame seeds)

2 tablespoons nonfat dry milk

1½ teaspoons yeast

preparation

1. In a small 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine the remaining ingredients in your stand mixer bowl and “stir”.

3. Slowly pour in the yeast mixture until a shaggy dough forms.

4. Increase the stand mixer speed to 2 to form a smooth and cohesive dough, about 5 minutes.

5. Turn the dough out onto your counter top, knead by hand a few turn, form a ball, and place the dough into a lightly greased bowl.

6. Cover the bowl with plastic wrap and set aside to rise until the dough has doubled in bulk, about 1 hour.

7. Turn the dough out onto your counter top, divide it into 12 equal pieces, and shape each piece into a roll.

8. Place the rolls on a parchment or silpat lined baking sheet, cover with plastic wrap, and allow to rise for about 1 hour.

9. Brush the rolls with an egg wash and score.

10. Arrange a water bath and place the baking sheet in a cold oven.

11. Bake at 425 degrees until the rolls are golden brown, about 30 minutes. 

Original recipe found here.

oma buns

For as long as I can remember, my grandmother's made "oma buns" for family meals. While my attempt to re-create my her buns fell a little short, this recipe produces a bun with a deliciously crusty exterior and soft crumb. If I'm honest, I think her years of experience and German know-how may be the keys to her effortless success. :)

Yield: 12 medium buns
170 calories per bun
Active time: 15 minutes
Total time: Overnight proof required, about 20 hours

ingredients

the starter

1/2 cup cool water

1 cup all-purpose flour

1/8 teaspoon yeast

the dough

all of the starter

3½ cups high gluten flour

1 cup lukewarm water

2 teaspoons kosher salt

1/4 teaspoon instant yeast

preparation

the day before:

1. In a medium sized bowl, mix together the starter ingredients and stir until smooth.

2. Cover and let rest at room temperature overnight. (See photo in step 4 to see what the starter looks like after an overnight rise.)

the day of:

3. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

4. In your stand mixer bowl, combine the flour, salt, and starter. “Stir” to blend.

5. Pour in the yeast mixture, continuing to “stir” until a shaggy dough forms.

6. Increase the stand mixer speed to 2, and knead until a smooth and cohesive dough forms, about 5 minutes.

7. Turn the dough out into your counter top, knead by hand a few turns, and place into a lightly greased bowl.

8. Cover with plastic wrap and allow the rise for three hours, gently deflating it after 1 hour, and again after 2 hours.

Punch down #1 (after 1 hours)

  Punch down #2 (after 2 hours)

 After 3 hours

9. Turn the dough out onto your counter top and divide it into 12 pieces, shaping each piece into a bun.  Or, make shape loaves.

10. Place the buns on a parchment or silpat lined baking sheet, cover with plastic wrap, and let rise until they’re very puffy, about 2 hours.

11. Transfer the baking sheet to the fridge and refrigerate for 3 hours.

12. With about 30 minutes left in the final proof, preheat  your oven to 425 degrees.

13. Remove the buns from the fridge, brush with an egg wash, sprinkle with toppings (if desired), score, and bake until golden brown, about 20 minutes.  See step 13 of "spicy black bean bread" for more on testing for doneness.

Original recipe found here.