Sunday, April 29, 2012

Whole Wheat and Basil? Oh Yeah!

Whole Wheat Basil Bread

Quite possibly my family's favorite bread I've ever made!

This is a recipe of my own creation.  Yeah, I created it all by myself (with the knowledge I've acquired since learning to bake).

Scant 3 cups bread flour (I like King Arthur)
1 cup whole-wheat flour (also King Arthur)
1/2 teaspoon salt (I used sea salt)
2 packets active dry yeast (activated as per package instructions)
1/4 cup olive oil
1 1/2 cups water
small handful chopped fresh basil (you could use more if you wanted)

1. Activate yeast
2. Mix together flours and salt
3. Add olive oil and mix a little before adding yeast mixture
4. Add 1 cup of the water and mix, slowly adding in additional water until the dough starts to come together (you may not need all the water)
5. On a lightly floured counter, knead dough for 5 minutes.
6. Place dough back in mixing bowl and let rise for 1 hour
7. Mix in basil and stretch dough into a sort of rectangle thin enough that you can easily roll it into a log shape and then do that (roll into a log shape, I mean)
8. Place on a parchment lined sheet pan and let rise for 1 hour
9. Bake in preheated oven at 350° F for 25 minutes (maybe a little more if you want more color on the outside)
10. Let cool slightly before slicing

My lovely bread! I almost forgot to take a picture at all.

This was the softest bread I have ever made and it was turned into sandwiches, toast and eaten plain. Oh YEAH!

Have a super Sunday!  Life moves pretty fast. If you don't stop and look around once in a while, you could miss it.

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