Sunday, February 22, 2009
Our housemate got us a subscription to Mother Earth News for the holidays, and we have been thoroughly enjoying it. A few issues ago, the magazine had an article called Five Minutes a Day for Fresh-Baked Bread. We are already avid bread-bakers, but we loved the article's idea of keeping a slow-rising batch of dough in the fridge, so that with weekend prep, all you have to do is lop off a hunk of dough and pop it in the oven when you need a fresh loaf. We picked up a plastic food-grade tray from the restaurant supply store, which fits unobtrusively in our fridge. We have been baking little "personal sized" loafs, which are perfect for a ploughman's lunch or taking with you on the go.
The recipe was for white bread, and we prefer whole wheat, so Tristan modified the recipe for a whole-wheat version:
12 c. w.w. flour
7 c. water
2 heaping T. yeast
2 T. salt
few "glugs" oil (Tristan refuses to measure this for some reason)
The trick to this recipe is using a lot of yeast, so that it will still be active when you pull it out of the refrigerator.