I have been having a bit of a challenge baking with my wheat from the Country Thyme CSA…Â For so many years I just used white flour and now mixing flours is always an adventure.
Last weekend, my husband followed Anna’s recipe to make bread. It turned out quite well and it uses 90% Red Fife flour!
Here’s Anna’s original post: http://countrythymefarm.blogspot.ca/2011/11/whole-wheat-bread-recipe.html
This is a fantastic basic bread recipe. Endless variations available! Add herbs, cheese or seeds.
Here another link from Anna that has a video: http://heavenlyhomemakers.com/how-to-make-whole-wheat-bread-tutorial
Ingredients
- 1 Tbsp sugar Apparently molasses works too
- 2 1/2 Cup Warm water
- 1/2 Tbsp Yeast
- 8 Cups Red Fife Flour
- 1 Cup Unbleached white flour
- 2 Tsp Sea Salt
Servings: Loaves
Instructions
- Add 1/2 C warm water, yeast and sugar into a large bowl. Wait until the yeast becomes foamy (to make sure it's alive).
- Once the yeast looks foamy, add 2 C warm water to the bowl.
- Add 1 C white flour, 1 C red fife flour, and salt to the bowl. Stir.
- Continue to add an addition 6-8 C of flour until the mixture is no longer sticky.
- Turn out dough onto a floured surface. Kneed for at least 10 minutes.
- After kneeding the dough, place in a clean greased bowl and cover with a wet tea towel. Leave in a warm, draft free location until it rises and doubles in size. This may take an hour but it does depend on the warmth.
- After the dough has risen, punch down the dough and form loaves or buns.
- Bake loaves for around 45 minutes and buns less. You will know it is done as the crust is golden and if you knock it, it sounds hollow.
- Allow the loaves or buns to rise to double their size. If you made buns, this should only take about 5 minutes. If you made loaves, this may take about 20 minutes.
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