I did make a couple of changes based on what I had on hand. This took 33 minutes, will adjust. What is the reason for retarding yeast breads that have no lacto-bacteria? Very good bread recipe.
My kneading didnot product gluten like other doughs and i think i must have kneaded for atleast 45 minutes The bread rose well triple as sponge, double as dough but the final bread was not as airy as yours.
Could I just omit that step? E-Mail Address. There is definitely a discrepancy with the grams more flour with the gram weight and cup measurements. Be the first to review this recipe Read 344 reviews.
But, this is light and soft and delicious and so super easy to make. Sorry Liz! I would leave it in the fridge until the next morning and bake it then. Your guidance has helped organize me and prepare me mentally more than any other blog or support group, thank you.
I used the rapid whole wheat cycle on my machine, and it turned out fantastic! For Softer, more moist bread, add a bit more oil. I just happened to see one of your comments that said you intended the recipe to use ground flax seed.
Still looking forward to seeing how it turns out….
If the bread did double in size, then it should be airy. I am excited to try it with vegan butter, preserves, or maybe even drizzled with maple syrup.
I mixed the ingredients the evening before, let the doughs rise at room temp. I just recently discovered you blog and there are so many recipes I want to try.
It came out great!
I also just made it as an artisanal round loaf. Still came out fab. To measure by volume: I had unfortunately already dumped out the water, because I thought it was done.
I think this may have added to the raw part in the middle of the loaf. The only thing holding me back from bread making is that I have about 10 inches x 18 inches of actual free counter space in my tiny apartment kitchen, but I think this could be done in that amount of space….
I think I will be making this again for sure!