Stone Ground Whole Wheat Bread - poolish & soaker

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Do not grind the flour until 8-12 hours before using.
For the best flavor, give the enzymes time to break out the sugars in the starches.
One way to do this with whole grains is to use a poolish or soaker.
A slow rise also adds flavour.
Use Instant Yeast, use a thermometer, use the 11cm x 25cm loaf pans. Use the proofing box in colder weather, with a cup of hot water in box.
Flour in this recipe is by weight.
You will need about 1.5 cups of coarse grain and 5.5 cups whole-wheat flour.
Recipe makes 2 loaves, each loaf has 18 slices.
Calories: 92 per slice
Fiber: 1.13g per slice (5% of daily need)
Weight Watchers Points: 2.5 per slice

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  • 2

Ingredients

  • SOAKER:
  • 180 grams coarse grain, RED RIVER CEREAL
  • 260 ml water, at room temperature
  • WHOLE WHEAT POOLISH:
  • 280 grams, whole-wheat flour
  • 3/4 teaspoon instant yeast
  • 260 ml water, at room temperature
  • DOUGH:
  • 300 grams, whole-wheat flour
  • 1/4 cup, gluten flour
  • 1/4 cup, dry milk powder
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoon salt
  • 3 tablespoons honey
  • 4 teaspoons vegetable oil

Preparation

Step 1

%{color: red}The night before making bread, make the soaker and poolish%
*1.*
SOAKER
* Mix together the coarse grains and water in bowl.
* Cover with plastic wrap, and leave at room temperature until the next day.
POOLISH
* Mix together the whole-wheat flour and yeast, then stir in water to make a thick paste. Stir only until the flour is hydrated, cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours. Then refrigerate overnight.

*2.* The next day remove Poolish from refrigerate one hour before making the dough.

*3.*
* In Cuisinart bowl, wisk together the
** whole-wheat flour
** salt
** dry milk powder
** gluten flour
** and yeast.
* Then add the poolish and the soaker, honey and oil.
* With the paddle attachment blend until the dough forms a ball, adding more water or flour if needed.
* Change to the dough hook. Start out slow, but use speed 4.5 for most of the blending time.
* Blend for 12 - 15 minutes, until dough passes the windowpane test and reaches 77⁰ to 81⁰F.
* Lightly oil a large bowl, roll the dough to coat, cover with cloth.

*4.* Ferment at room temperature for approximately 2 hours, or until double. _A simple way to test if your dough has risen enough is to lightly press two fingertips about one-half inch into the dough.The dough is ready if an indention remains when fingertips are removed._ Use Proofing Box in colder weather, place a cup of very hot water in box.(watch carefully)

*5.* Divide the dough into 2 equal pieces. Lightly oil two 11cm x 25cm loaf pans and place loaves in pans. Mist tops with pam spray and loosley cover with cloth.

*6.* Proof at room temperature for about 90 minutes. Use Proffing Box in colder weather, place a cup of very hot water in box.(watch carefully)

*7.* Preheat upper oven to convection 350⁰F. Just before baking, you may garnish the loaves by misting the tops with water and sprinkling on sesame seeds.

*8.* Bake for about 45 - 55 minutes. Bread should be 185⁰ to 190⁰F at the center and should sound hollow.

*9.* Remove immediately from the pans and cool on a rack for 1 hour before serving.

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