Whole-Wheat Heaven

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There is a sort of kindness in whole-wheat bread, like a grip of reassurance from a good friend. It is the kind of bread to enjoy slowly and mull things over. With 50% whole-wheat flour and a touch of honey, this bread will make your taste buds rejoice. The Baker’s Percentage for this bread is as follows:

Total Flour                          1,000 g                        100%

White Flour                           500 g                          50%

Whole-wheat Flour              500 g                          50%

Toasted Wheat Germ            50 g                            5%

Levain                                    200 g                          20%

Water                                     700 g                          70%

Honey                                      30 g                           3 %

Salt                                          21 g                            2.1%

No bells and whistles for this bread. Just add everything in at the Mix (the salt after the autolyse) and continue on through the Bake. The only thing that might need adjustment is the hydration level. Humidity, grind, and temperature affect whole-wheat flour, so add more water if the dough mixes up a little stiff.

This heavenly loaf will make a believer out of any whole-wheat agnostic. It has great staying power while still retaining a light crumb. Like a ray of sunshine breaking through the clouds, it is sure to lift your spirits.

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Butter Me Up

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This yummy bread gives you a light texture, mild sweetness, and clean flavor. A simple treat on its own, but almost soporific with warm butter and jam. However you enjoy this crusty comfort, it is sure to win you over. The Baker’s Percentage for this bread is as follows:

Total Flour                          1,000 g                        100%

White Flour                           900 g                          90%

Whole-wheat Flour              100 g                          10%

Rolled Oats                           200 g                          20%

Levain                                    200 g                          20%

Water                                     350 g                          35%

Buttermilk                             350 g                          35%

Honey                                      30 g                           3 %

Salt                                           24 g                          2.4%

This bread is pretty straight forward. Just add the oats and honey in at the Mix and continue on through the Bake. The only trouble you may have is the hydration level of the dough. Depending on how much liquid the oats soak up in the Mix, a little more water might be needed. The addition of buttermilk will tighten up the crumb, so don’t be afraid to make the dough a little on the loose side.

As good as this bread is on its own, it would be no sin to make French toast or bread pudding out of an entire loaf. Just the opposite – a buttered binge.

Sweet Sunny South

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Pecans are a Southern staple, and with the addition of crunchy cornmeal to brighten up the crumb, this bread is sure to put a smile on your face. Cut a warm slice of antiquity and raise a glass of sweet tea. The Baker’s Percentage for this bread is as follows:

Total Flour                          1,000 g                        100%

White Flour                           900 g                          90%

Whole-wheat Flour              100 g                          10%

Pecans, roasted                   200 g                          20%

Coarse Cornmeal                 100 g                         10%

Levain                                    200 g                          20%

Water                                     700 g                          70%

Salt                                          22 g                            2.2%

At least an hour before you mix the dough, roast the pecans in a 400 degree oven for about 10 minutes. Add the pecans and the cornmeal in at the Mix and continue on through the Bake.

This bread is surprisingly good with peanut butter, or better yet, peach jam. Just don’t forget that Southern hospitality when pulling these belles from the oven.