DUTCH OVEN STONE GROUND WHEAT BREAD
FOR THE POOLISH:
1 3/4 cups stone ground whole wheat flour (do NOT use regular whole wheat flour)
1/4 cup bread flour
1/2 teaspoon Fleischmann's RapidRise Yeast
1 1/4 cups lukewarm water (90 to 100 degrees F)
FOR THE CRACKED WHEAT:
1/3 cup hot tap water
1/3 cup cracked-wheat OR bulghur
FOR THE DOUGH:
1 1/2 teaspoon Fleischmann's RapidRise Yeast
3/4 cup lukewarm water (90 to 100 degrees F)
Poolish
1 tablespoon honey
2 1/4 cups bread flour, divided use
2 tablespoons plus 1/4 cup toasted wheat germ, divided use
1 1/2 teaspoons salt
TO PREPARE THE POOLISH AND CRACKED WHEAT:
Stir together wheat flour, bread flour and yeast in a medium bowl. Stir in 1 1/4 cups lukewarm water until thoroughly blended. This dough will be like biscuit dough. Cover bowl with plastic wrap and let sit overnight or up to 24 hours. The dough will become frothy and have lots of little bubbles.
At the same time as starting Poolish, pour 1/3 cup hot tap water over cracked wheat in a large bowl. Cover and let stand overnight or up to 24 hours.
WHEN READY TO MAKE THE DOUGH:
Stir yeast and 3/4 cup lukewarm water into soaked cracked wheat. Stir in Poolish, honey and salt, mixing until thoroughly blended. (This will make it easier to incorporate the other ingredients.) Add 2 cups of bread flour and 2 tablespoons wheat germ. Stir until combined. Dough will be soft and slightly sticky like biscuit dough. Stir in additional bread flour, if necessary. Cover and let rest for 20 minutes.
TO TURN THE DOUGH:
With a slightly wet hand give the dough several turns by sliding the hand down the edge of the bowl, lifting and stretching the dough up and over the center. Give the bowl a quarter turn and repeat 7 times until you have gone around the bowl twice. Cover and let rest 30 minutes. Repeat turning and resting 3 more times for a total of 2 hours rising time.
PRIMARY SHAPING:
Turn the dough out onto a lightly floured surface. With floured hands gently press to deflate dough. If dough is too sticky, dust surface lightly with bread flour and use a dough scraper to pick up and fold over dough several times as for kneading. Pull an edge of the dough from the outside to the center gently stretching the side of the dough to the center. Give the dough a sixth turn and repeat going around the dough 2 or 3 times shaping it into a rough ball. Cover and let rest seam side up on a lightly floured surface for 20 minutes.
FINAL SHAPING:
Working with the seam side up, slightly flatten the dough. Repeat the edge pulling shaping as above going around the ball twice. Turn the ball over and cupping the side of the ball with one hand, work the other hand from top to bottom slightly pulling the dough around to the bottom as you spin the dough an eighth turn. Work until the ball is smooth. Place seam side up on a floured towel or parchment paper generously dusted with the remaining 1/4 cup toasted wheat germ that has been placed on a flat baking sheet. Cover and let rise 1 1/2 to 2 hours or until double.
TO BAKE:
Place a heavy cast iron or enamel covered cast iron 4 to 6 quart Dutch oven with lid on the bottom oven rack. Preheat oven at 475 degrees F for 20 to 30 minutes or until the pot is very hot.
Carefully remove pot from the oven using thick pot holders, placing both the pot and the lid on a heat proof surface. Generously dust the top of the dough with toasted wheat germ. Lift up off the towel or parchment paper and invert into the bottom of the hot Dutch oven. Carefully cut slits in the top of the dough. Replace cover and return to oven. Bake for 20 minutes. Carefully remove lid and continue baking 10 to 20 minutes to an internal temperature of 200 degrees F. Remove the pot from the oven and using a wooden spoon as a wedge carefully remove the bread and let cool on a wire rack.
Makes 1 large loaf
Source: Fleishmann's Yeast
FOR THE POOLISH:
1 3/4 cups stone ground whole wheat flour (do NOT use regular whole wheat flour)
1/4 cup bread flour
1/2 teaspoon Fleischmann's RapidRise Yeast
1 1/4 cups lukewarm water (90 to 100 degrees F)
FOR THE CRACKED WHEAT:
1/3 cup hot tap water
1/3 cup cracked-wheat OR bulghur
FOR THE DOUGH:
1 1/2 teaspoon Fleischmann's RapidRise Yeast
3/4 cup lukewarm water (90 to 100 degrees F)
Poolish
1 tablespoon honey
2 1/4 cups bread flour, divided use
2 tablespoons plus 1/4 cup toasted wheat germ, divided use
1 1/2 teaspoons salt
TO PREPARE THE POOLISH AND CRACKED WHEAT:
Stir together wheat flour, bread flour and yeast in a medium bowl. Stir in 1 1/4 cups lukewarm water until thoroughly blended. This dough will be like biscuit dough. Cover bowl with plastic wrap and let sit overnight or up to 24 hours. The dough will become frothy and have lots of little bubbles.
At the same time as starting Poolish, pour 1/3 cup hot tap water over cracked wheat in a large bowl. Cover and let stand overnight or up to 24 hours.
WHEN READY TO MAKE THE DOUGH:
Stir yeast and 3/4 cup lukewarm water into soaked cracked wheat. Stir in Poolish, honey and salt, mixing until thoroughly blended. (This will make it easier to incorporate the other ingredients.) Add 2 cups of bread flour and 2 tablespoons wheat germ. Stir until combined. Dough will be soft and slightly sticky like biscuit dough. Stir in additional bread flour, if necessary. Cover and let rest for 20 minutes.
TO TURN THE DOUGH:
With a slightly wet hand give the dough several turns by sliding the hand down the edge of the bowl, lifting and stretching the dough up and over the center. Give the bowl a quarter turn and repeat 7 times until you have gone around the bowl twice. Cover and let rest 30 minutes. Repeat turning and resting 3 more times for a total of 2 hours rising time.
PRIMARY SHAPING:
Turn the dough out onto a lightly floured surface. With floured hands gently press to deflate dough. If dough is too sticky, dust surface lightly with bread flour and use a dough scraper to pick up and fold over dough several times as for kneading. Pull an edge of the dough from the outside to the center gently stretching the side of the dough to the center. Give the dough a sixth turn and repeat going around the dough 2 or 3 times shaping it into a rough ball. Cover and let rest seam side up on a lightly floured surface for 20 minutes.
FINAL SHAPING:
Working with the seam side up, slightly flatten the dough. Repeat the edge pulling shaping as above going around the ball twice. Turn the ball over and cupping the side of the ball with one hand, work the other hand from top to bottom slightly pulling the dough around to the bottom as you spin the dough an eighth turn. Work until the ball is smooth. Place seam side up on a floured towel or parchment paper generously dusted with the remaining 1/4 cup toasted wheat germ that has been placed on a flat baking sheet. Cover and let rise 1 1/2 to 2 hours or until double.
TO BAKE:
Place a heavy cast iron or enamel covered cast iron 4 to 6 quart Dutch oven with lid on the bottom oven rack. Preheat oven at 475 degrees F for 20 to 30 minutes or until the pot is very hot.
Carefully remove pot from the oven using thick pot holders, placing both the pot and the lid on a heat proof surface. Generously dust the top of the dough with toasted wheat germ. Lift up off the towel or parchment paper and invert into the bottom of the hot Dutch oven. Carefully cut slits in the top of the dough. Replace cover and return to oven. Bake for 20 minutes. Carefully remove lid and continue baking 10 to 20 minutes to an internal temperature of 200 degrees F. Remove the pot from the oven and using a wooden spoon as a wedge carefully remove the bread and let cool on a wire rack.
Makes 1 large loaf
Source: Fleishmann's Yeast
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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