May 082013
 

Today was the Alive to Life conference in Rhinelander, WI and I (Adam) was a presenter. We discussed Grains! It was a good discussion looking at how our lives are affected by grains, especially wheat, and trying to make the best of the ingredients we have.

I presented a loaf of bread and gave the recipe for it.

This loaf isn’t meant for an everyday recipe. It isn’t the recipe I use regularly. The ideas expressed in it are to show the maximum potential for enzyme activity and flavor. The wheat that I use is very high in enzyme activity and doesn’t need the overnight soak to activate it. In fact I sometimes have to add some sourdough starter or something else acidic to control the enzymes so that the bread rises well.

Here is the recipe for those who asked.

Using freshly ground flour (with a small amount of malted wheat) assures us to have all the vitamins available & active enzymes. We will soak the flour overnight to let the enzymes work for us to release food for the yeast. Soaking also starts to minimize anti-nutrients.

17 ounces 100% Whole Wheat flour, fresh ground
1 ounce Malted Wheat (sprouted, dried, then ground)
10 ounces Water
2 Tablespoons Sugar or Honey
2 Tablespoons Butter
2 teaspoons Yeast, instant
2 teaspoons Salt

Add water to the freshly ground flour and mix until all flour is moist, form into a ball and place in a container to soak at room temp. overnight (at least 8 hours). The dough will smell sweet in the morning!

Cut soaked dough into pieces, add to remaining ingredients (adding an ounce or two of water as necessary to adjust the texture of the dough).
Knead until smooth & the dough passes the windowpane test.

Cover & let rise until doubled.

Punch down & form into a loaf & place in a pan (I used 1.5 lbs of dough for a 8.5 x 4.5 x 2 inch loaf pan, this recipe makes 2 lbs).

Spray with vegetable oil and cover with plastic wrap. Let rise again until doubled. Bake at 350 until internal temperature reaches 200 degrees. Cool, Slice, Enjoy!

Notes: This dough is very enzyme active and can digest itself quickly. This means that if you leave it to raise too long it will fall. The bread also needs to be baked until the internal temperature is 200 degrees. At 180 degrees it will seem done, it isn’t. When cool it will have a hole in the center of the loaf. It isn’t because the wheat is “bad” or “dirty” it is because the enzymes are VERY active.

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