Weekly Make and Bake Rustic Bread

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 677.5
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,454.7 mg
  • Total Carbs: 128.7 g
  • Dietary Fiber: 15.2 g
  • Protein: 24.5 g

View full nutritional breakdown of Weekly Make and Bake Rustic Bread calories by ingredient
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Introduction

Adapted from food.com recipe #340621

This simple recipe makes up a large batch of rustic bread dough. It can be stored in the fridge and then a loaf baked each day you want fresh bread. Just tear off a piece of dough when you want to bake a loaf of bread.

You can change the types of flour, as long as the ratio remains the same - you can mix rye or wholewheat flour with white, or add herbs, onions, seeds, fruit and other flavourings.

The dough can be used as soon as the initial rising has finished, but it will keep in a cool place or a fridge for a week or so. Keeping longer than two weeks is not recommended. Use the dough freeform for loaves, bake in pans, make rolls or use as pizza dough.

This amount makes about 4 loaves of bread, depending on the weight and shape of the bread that you bake. Nutrition information is for a loaf using 1/4 of the dough.

Important note - although the nutrition info shows the flour in cups, it's best to use the weights to get the correct proportion.
Adapted from food.com recipe #340621

This simple recipe makes up a large batch of rustic bread dough. It can be stored in the fridge and then a loaf baked each day you want fresh bread. Just tear off a piece of dough when you want to bake a loaf of bread.

You can change the types of flour, as long as the ratio remains the same - you can mix rye or wholewheat flour with white, or add herbs, onions, seeds, fruit and other flavourings.

The dough can be used as soon as the initial rising has finished, but it will keep in a cool place or a fridge for a week or so. Keeping longer than two weeks is not recommended. Use the dough freeform for loaves, bake in pans, make rolls or use as pizza dough.

This amount makes about 4 loaves of bread, depending on the weight and shape of the bread that you bake. Nutrition information is for a loaf using 1/4 of the dough.

Important note - although the nutrition info shows the flour in cups, it's best to use the weights to get the correct proportion.

Number of Servings: 4

Ingredients

    24 fluid ounces hand warm water
    1 1/2 teaspoons dried fast rising yeast (Or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar.)
    2 1/2 teaspoons sea salt
    1 1/4 lbs unbleached white whole wheat flour (King Arthur makes one) -- ( about 4 1/2 Cups)
    1/2 lb unbleached white bread flour -- (2 cups)

Directions

1 -- Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.

2 -- Add the yeast to the water and then the salt, mix well.

3 -- Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.

4 -- Leave the bread dough in the mixing bowl and cover loosely .

5 -- Allow to rise in warm area for 2 hours, or until doubled in size.

6 -- The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.

7 -- If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board. Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish. You can add a glaze or special finish at this point.

8 -- Bake at 450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a separate pan of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).

9 -- Remove the bread when baked and cool on a cooling rack.

10 -- Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed. It will keep for about 2 weeks, assuming it lasts that long!

NUTRITION INFORMATION LISTED IS FOR 1/4 THE RECIPE (OR ONE LOAF).


Number of Servings: 4

Recipe submitted by SparkPeople user SLEEPIGRL.

TAGS:  Side Items |

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