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Twice-rising kneaded bread made in half the usual time

The old-fashioned culinary art of making bread has caught on with people around the country. The aroma of yeast bread baking in the oven and the pleasure of biting into a slice of warm bread are the rewards worth waiting for.

Old-fashioned breadmaking is a time-consuming process, and for busy cooks this is a problem. But now it is possible to speed up the process. New whole-grain recipes have been developed to shorten the time needed to make yeast bread without lowering the quality.

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Two recipes for breads made by this method follow, one for whole wheat loaves and the other for the current favorite, rye bread with caraway seeds. Speedy Whole Wheat Bread 2 1/2 to 3 cups bread flour 3 tablespoons toasted sesame seed 2 teaspoons salt 3 packages active dry yeast 2 1/4 cups water 1/4 cup honey 3 tablespoons margarine 3 cups whole wheat flour 1 egg white, beaten Toasted sesame seed, if desired

Grease large cookie sheet or 10-by-15-inch jelly roll pan. In large mixing bowl, combine 2 cups bread flour, sesame seed, salt, and yeast; blend well. Heat water, honey, and margarine until very warm (120 to 130 degrees F.). Margarine need not melt. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in whole wheat flour plus enough bread flour to form a stiff dough. On floured surface, knead in remaining bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Place bowl in pan of warm water (about 95 degrees F.). Let rise 15 minutes.

Punch down dough several times to remove air bubbles; shape into ball. Let rest on counter, covered with inverted bowl, for 15 minutes. With floured hands, knead 30 seconds to remove large air bubbles. Divide into 2 parts; shape into round balls. Place diagonally, 3 inches apart, on prepared cookie sheet. With sharp knife, make 3 slashes, about 1/8-inch deep, on top of each loaf. Brush with egg white; sprinkle with toasted sesame seed, if desired. Cover; let rise in warm place 15 minutes.

Heat oven to 375 degrees F. Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks. Two loaves. Speedy Caraway Rye Bread 3 to 4 cups bread flour 1 tablespoon caraway seed 2 teaspoons salt 1 1/2 teaspoons onion powder 3 packages active dry yeast 2 1/4 cups water 3 tablespoons brown sugar 3 tablespoons margarine 2 1/2 cups rye flour 1 egg white, beaten Coarse salt, if desired

Grease large cookie sheet. In large mixing bowl, combine 2 cups bread flour, caraway seed, salt, onion powder, and yeast; blend well. Heat water, brown sugar , and margarine until very warm (120 to 130 degrees F.). Margarine need not melt. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in rye flour, plus enough bread flour to form a stiff dough. On floured surface, knead in remaining bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Place bowl in pan of warm water (about 95 degrees F.). Let rise 15 minutes.

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Punch down dough several times to remove air bubbles; shape into ball. Let it rest on counter, covered with inverted bowl, for 15 minutes. With floured hands, knead 30 seconds to remove air bubbles. Divide into 2 parts; shape into 12-inch oblong loaves. Place on prepared cookie sheet. With sharp knife, make a 1/8 -inch-deep slash down center of loaf. Brush with egg white. Cover; let rise in warm place 15 minutes.

Heat oven to 375 degrees F. Sprinkle loaves with coarse salt, if desired. Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks. Two loaves.