Wednesday, October 8, 2008

Whole Grain Challah bread

I seems that lately we are having a lot of one or two dish meals. Last night was no exception, we had fresh whole grain challah bread and chicken curry.

The curry was a typical garam masala/coconut milk based curry.

The Whole grain challah bread was the interesting new experiement.
This is a two day recipe.

Day 1
Add to a mixing bowl
1 c Sourdough Starter (or 1 1/2 tsp yeast proofed in 1/2 cup warm water)
1 1/2 c Water (Hot but not scalding)
1 c Whole Millet
1 c Whole Wheat Berries
1 c Whole Wheat flour
1/2 c Bread flour

Mix this up until is thoroughly mixed, it should be a very sticky loose mixture.
Allow to rest on the counter till the next day.

Day 2
add to poolash (loose dough mixture)
1 cup Water(Warm)
1 1/2 tsp yeast
1 1/2 Tb Salt
2 eggs
3-4 Cups Bread flour

Knead in stand mixer adding flour gradually until dough is elastic and only slightly sticky.
Shape loaf(s) and raise until doubled, about 1-2 hrs.
Bake for 10 minutes at 500-550F then 30 minutes at 375F
Allow to cool as long as you can stand before cutting... I can never wait long enough.
Do not bag until the next morning to allow excess moisture to evaporate other wise you will ruin your crust.

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