Toasting Bread
12.31.2023, recipes
This recipe makes “bread for toasting.” Its dense, compact crumb holds well in a toaster oven and wont fall apart when spreading butter and jam over it. Its slightly sweet from the honey and very grainy from the cornmeal and whole wheat flour. We’ve tried making it using 100% whole wheat flour and also approve! This recipe is adapted from Beaujolais Café’s cookbook, Morning Food. Ingredients
2 packages active dry yeast
473g warm water
128g full-fat dry milk powder
2.5 tsp salt
507g white flour
3tbsp vegetable oil
168g honey
192g cornmeal
125g toasted wheat germ
217g whole wheat flour
2 packages active dry yeast
473g warm water
128g full-fat dry milk powder
2.5 tsp salt
507g white flour
3tbsp vegetable oil
168g honey
192g cornmeal
125g toasted wheat germ
217g whole wheat flour
Method
Dissolve yeast in 1/4 cup of the warm water and stir. Allow to rest until foamy.
In a large bowl, combine the rest of the warm water, milk powder, salt, white flour, oil and honey. Beat for 5 minutes with a heavy wooden spoon. Gradually beat in the cornmeal, wheat germ and whole wheat flower.
Turn the dough onto a board and knead until smooth and elastic.
Place the dough in a large greased bowl, grease the top of the dough and cover the bowl with a kitchen towel. Let rise in a warm place (85F) for about 1.5 hours or until double in size.
Punch the dough down, turn out onto a board and knead out the bubbles. Using the palm of your hand, gently stretch the dough out into a 5x9in rectangle. Starting from the 5in end, roll the dough up loosely and place seam-side down into a greased 4x8in loaf pan.
Cover and let rise for 2 hours. Preheat the oven to 350F or 180C, brush the top of the loaf with melted butter and bake for 45 minutes.
Leave out overnight to cool and set before slicing.
Dissolve yeast in 1/4 cup of the warm water and stir. Allow to rest until foamy.
In a large bowl, combine the rest of the warm water, milk powder, salt, white flour, oil and honey. Beat for 5 minutes with a heavy wooden spoon. Gradually beat in the cornmeal, wheat germ and whole wheat flower.
Turn the dough onto a board and knead until smooth and elastic.
Place the dough in a large greased bowl, grease the top of the dough and cover the bowl with a kitchen towel. Let rise in a warm place (85F) for about 1.5 hours or until double in size.
Punch the dough down, turn out onto a board and knead out the bubbles. Using the palm of your hand, gently stretch the dough out into a 5x9in rectangle. Starting from the 5in end, roll the dough up loosely and place seam-side down into a greased 4x8in loaf pan.
Cover and let rise for 2 hours. Preheat the oven to 350F or 180C, brush the top of the loaf with melted butter and bake for 45 minutes.
Leave out overnight to cool and set before slicing.
