Check the bottom of this post for nutritional data (calories, fat, sodium, fiber, etc) for the Master Recipe!
I mixed up my first batch of whole wheat “Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients” using the Master Recipe. Yes, it includes a bit of white flour, but I figured I will tackle the 100% whole wheat master recipe after I get a handle on the first recipe.
So, I measured the whole wheat flour and white flour using my food scale and poured it into a large 5.5 qt Rubbermaid brand plastic container. It’s a very wide container, and not that deep.
(Note: I was concerned that it wasn’t the right shape, so I posted a question over on the artisanbreadinfive.com web site and received an answer very quickly, that yes, that shape will work fine, in fact it’s what Zoe uses.)
I measured the vital wheat gluten, salt (used only 2 tsp vs 1 Tbsp suggested in recipe) and yeast and whisked all the dry ingredients together. I measured 4 cups of lukewarm water, & poured it all at once onto the dry ingredients. I started to mix everything together with a wooden spoon, and it became quite clear that was too dry. It wasn’t mixing well at all, so I added a bit more water, probably about 1/4 to 1/2 cup.
It finished rising, poof! It rose just about to the top of my container! I just now refrigerated it, so I’ll let it sit until tomorrow afternoon. We’ll see how the bread bakes. I’ll post updates!
FIRST UPDATE May 17, 2010:
Came home from work, and was excited to bake bread. I cut off a piece of dough using a serrated knife; actually it was two pieces, because the first chunk I sliced off was a little too small. I smoothed the second chunk of dough on top of the first piece.
With oiled hands, it was fairly easy to shape into a round form. I think the refrigeration helps. It’s still not as easy as normal bread dough, but it’s better than when I tried the “no knead” recipes in the past. Or it could be that I am gaining more experience, and I’m not as intimidated! Ha!
I put the dough on a piece of parchment, and placed that into my 2 qt cast iron pot. I covered it with a glass bowl and allowed to proof for about 90 minutes.
In the meantime, I started baking brown rice, so by the time the rice was done, my bread was ready to go in the oven. I didn’t bake as high a temp as suggested in the book, I used 350° – it baked in my COVERED pot for about 30 or 40 minutes (I really have to pay attention to time!); I took the cover off for a few minutes to brown a little and then put it back on so it wouldn’t burn.
I was using my smaller counter-top oven.
After it cooled, I cut a slice, and it was a bit too soft and “custardy” (not enough baking?) and the taste is a little ‘off’ – I am not sure I like this recipe as much as my normal doughs, but we’ll see. I have it baking in the oven for a few more minutes to see if it’ll affect the softy texture. I think I might understand why a lot of people were wanting less yeast in their recipes. If I do make a new batch of dough, I will definitely use less yeast. I wonder if that is what’s affecting the taste. Or it could be the lesser amount of salt (only 2 tsp in the whole batch)
2ND UPDATE: May 19, 2010:
I baked my second loaf of bread yesterday.
As I said in my first update (above) I wasn’t sure I liked the taste of this particular recipe, and I think I have it narrowed down to a lack of flavor, which might be coming from the lack of salt. ?? I also have read a couple of reviews on amazon.com and they also complain about lack of flavor. But there are tons more reviewers raving about the recipes, so I won’t give up on it just yet!
The good news is DH is enjoying the bread, and that is a huge plus. I will mix up another batch next week. I still have one more larger (1.5 pound) loaf to bake from this batch. I think I will mix in herbs.
Anyway, for the second loaf (yesterday), I sliced off a larger piece of dough from the container. I gently flattened the dough on a greased plastic cutting board, then added some spices and seeds to the top. Cinnamon, poppy seeds, sesame seeds, ground ginger, and ground cloves.
I started rolling the dough, similar to what I did with 100% Whole Wheat with Caraway & Poppy Seeds but this time, I tried to tuck in the sides as I rolled.
I gently transferred the dough into my glass loaf pan, lined with parchment paper. I allowed it to proof for 1 hour & 45 minutes. The counter-top oven was preheated because I baked meatloaf right before I stuck the bread in.
I used my instant thermometer to make sure it registered 190° and it was done!
Today, I ate a peanut butter & jelly sandwich made with the second bread for lunch, and it was delicious. The spices and seeds gave it a flavor boost.
I did manage to calculate the nutritional info for a serving of bread using the Master Recipe. I estimated the whole batch totaled 69 ounces. The sodium is based on 2 tsp of salt.
One serving is 1 oz.
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 67.6 mg
Potassium 16.0 mg
Total Carbohydrate 8.7 g
Dietary Fiber 1.2 g
Sugars 0.4 g
Protein 2.1 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.0 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 0.4 %
Copper 0.0 %
Folate 1.2 %
Iron 2.3 %
Magnesium 0.0 %
Manganese 0.0 %
Niacin 0.9 %
Pantothenic Acid 0.0 %
Phosphorus 0.0 %
Riboflavin 0.9 %
Selenium 0.0 %
Thiamin 1.7 %
Zinc 0.0 %
LAST UPDATE: I ended up tossing out the last bread I baked (compost pile). I just didn’t like the taste. I don’t think I will be making the dough again, at least for awhile. It could be that I don’t like the whole sourdough flavor.