Last updated 6/12/2012 1:05:51 AM. Recipe ID 31038. Report a problem with this recipe.
Yield: 1 Servings
2 c Water
1 ts Yeast; (more if you want it
-to rise faster but the slow
-rising times are what makes
-this taste authentic)
2 1/2 ts Salt
4 1/2 c Flour; (I use King Arthur's
-Unbleached Bread Flour)
1/2 c Bran or oats; (I use oats)
This is better than I can buy in stores. I am told that if you spritz
with water while loaves are rising and early in the cooking process
that it gets a heavier crust but that's too much work for me. I think
it is one I wrote down from Frugal Gormet.
I mix the water, yeast, salt, oats and some of the flour in a mixing
bowl. Slowly adding more flour until it cleans the bowl and most of
the flour is worked in. (I have bread thingys, without them you dump
it out earlier and keep working in flour)
When it is smooth, oil the bottom of a big bowl, put the dough in and
turn so that the oiled surface is on top. Cover with cling wrap or a
damp cloth. Let rise for 5 or 6 hours.
Form loaves. (Four long, thin ones or 2 long fat ones) I use the
supports with holes in them for french loaves. Let them rise again.
(don't forget to spritz)
Cook at a high heat for 15-20 minutes, depending on loaf size. (don't
forget to spritz)
I have also used this dough for breadsticks which were a lot of work
but impressed the heck out of people.
Oh yes, don't cover these loaves with plastic or anything. They dry
from the outside in. By day 3 or 4 you need to toast them. Brush with
garlic and olive oil and enjoy!
Didn't find the recipe you were looking for? Search for more here!