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Manual Bread

Time: 5 hours
Yield: 1 loaf
Equipment:

(Last modified: 20220128.1530: )

  1. See generic bread maker for any applicable instructions or hints.
  2. Add the following ingredients, in the specified order, to the bread maker:
    • This is 42% whole wheat
    • 1-¾C White bread flour
    • ¾C Whole wheat flour
    • ½C Rye flour
    • ¾t Salt
      • 2T Olive oil
      • 1T Molasses
    • 1t Oat bran
    • 1t Gluten
    • 1-¼C Water
    • 2T applesauce (can substitute about 2-½ inches of squished banana)
  3. Place 2t yeast into bread maker's yeast cup
  4. Select "Multi-grain" dough setting on bread maker and start
  5. After the dough has finished mixing (3 hours) the dough should be "substantially risen", i.e., puffy and filling about ¾ of the bread maker's bucket.
  6. Remove dough, place on floured surface (all-purpose flour), and knead for ten minutes.
  7. Let dough rest for 5 minutes
  8. Shape into a long roll and place in lightly oiled 9x5 loaf pan
  9. Cover with parchment paper and leave on a draft free counter that is between 60F and 65F
  10. After a while (30mins - 1hour?) the dough will have doubled in size
  11. Make three ¼ inch deep diagonal slits on top of loaf with a sharp knife, trying not to tear or pull the dough
  12. Mist the top of the loaf with water
  13. Place in cold oven and heat to 400F for 15 minutes, then reduce heat to 375 for 30 minutes.
  14. Remove from oven and let sit in the pan for five minutes (makes it easier to remove loaf?)
  15. Top of loaf should be medium brown and bottom of loaf should sound hollow when thumped with a wooden spoon.
  16. Wrap the finished product in a very thin, undyed cloth and then stick it in a platic bag.

Notes: