I have a *pearl* of a Mother-in-Law, have I ever mentioned that? I have never met someone so generous with praise and encouragement. She is, without a doubt, the most positive, upbeat and open soul I’ve ever known – but she’s not candy coated. She’s not icky sweet – she stood right next to me and agreed that the trunk of my Volvo would be perfect for hauling groceries… or dead bodies. She’s lovely and smart and interesting and vibrant – and she loves my bread. So I made her a loaf of the bread Alex and I eat week to week and she, true to her self, went wild.
“Ann! This bread is perfection!”
I didn’t have the heart to argue that it was slightly overdone, which means that it would be drier than one could desire – far from perfect. I doubt she would have seen it even if I had pointed it out. So I quietly accepted her big hug and wished that everyone could have someone like her in their life – someone who is just tickled to death with them. Everyone needs an Elaine. Lavish praise, encouragement – however dark the prospects look, someone who always believes that you did your best and is thrilled that you tried.
You would think – or at least I would – that such a reaction would make someone loosen up, be sloppy, not do as good of a job since they knew it would nearly always be accepted with thanks and a smile, but I find it helps me to do even better. I check the bread more often so it *doesn’t* get over done, I knead it more thoroughly – I truly want it to be as delightful as it can be when my loved ones have a slice. It’s a special event for me, not a chore or a test.
So now, on Tuesdays when I get out the ingredients to make my bread for the week, I have to smile because I think of Elaine and how perfect she thinks it is. She has helped me to look at life a little kinder, be a little more patient with myself and others, to be a little quicker to be thrilled and excited than nitpicky and obsessive, to be a little bit braver to get in there and do my darndest.
2 1/4 teaspoons dry active yeast
1/2 cup warm water
1/3 cup honey
2 teaspoons salt
2 cups warm water
2 1/2 Tablespoons vegetable oil
2 Tablespoons flax seed
1/3 cup Bob’s Red Mill 10 Grain Cereal
3 cups Whole Wheat Flour (I use the King Arthur brand White Whole Wheat)
3 cups White Unbleached Bread Flour (again, King Arthur is what I use)
Extra flour for kneading, about a 1/2 cup
I buy Bob’s Red Mill Hot Cereal, which can usually be found in either the baking aisle or the specialty foods aisle. The flax seed I use is usually whole, but you could definitely use ground. To make a simple, plain white loaf, just skip the whole wheat flour and use all white, don’t add the flax or cereal mix. You will have to use a little more flour (1/2 cup) to make up for the missing grain, that is all.
I will try to write out the directions for someone who has never made bread before, so if you are a bread master, bear with us. Everyone starts at least once and I had a great teacher who was very thorough and informative (thanks Mom!). No one is born knowing how to do everything! Now, you beginner, go to it with a brave heart – whatever the outcome, we will applaud your hard work and willing hands.
In a large bowl, dissolve the yeast in 1/2 cup warm water. Warm is the key here, you don’t want to kill the yeast by making it too hot, then it won’t work properly. A good rule of thumb is if you can stick your thumb (or any finger) comfortably in the water – it’s not too hot.
In a separate, smaller bowl, add the 10 grain cereal to the 2 cups of *hot* water. Doesn’t need to be boiling hot, just hot from the tap. It helps to soften the grains. Let that sit for about 5 minutes while the yeast dissolves. Then add the salt, honey, oil and flax seed. Stir well before pouring into the yeast mixture.
Now- get out a sturdy wooden spoon and measure half the flour into the bowl with the liquids. Mix well, until all the flour is wet. Add the rest of the flour, cup by cup, stirring well after each before adding another. When the dough gets firm enough that it’s hard to stir with a spoon, dump whatever flour is left from the 6 cups total onto a clean, smooth surface, turn the dough out onto it and begin to knead.
Ah, kneading. Is there anything more therapeutic than feeling a warm bundle of dough under your hands? The dough will still be slightly ‘wet’, or sticky, so incorporate the remaining flour in by getting the ball of dough real dusty with flour, put the heel of your hand on the center of the ball and push away from you, into the counter. Now, fold the stretched piece of dough back onto itself and push it again. Each time it stretches over the flour, it picks up a little more of it, and you’re working the dough so that it becomes glued to itself and makes a nice slice of bread when it’s baked. Every so many shoves, turn the ball of dough so that you’re pushing the opposite side. If your hands get sticky (as they might at first) roll as much as you can off your hands and keep them dusty with flour. I find they stay cleaner if I go quickly, almost smacking the dough with the heel of my hand and turning it quickly. It’s rather energetic once I get going! I don’t like to add too much extra flour lest the bread get dense.
You can knead as long as you like, but I generally go until all the flour is absorbed and I have a stretchy, smooth sort of ball of dough that doesn’t tear when I pull it. You want it to have a good deal of elasticity. Now clean out the mixing bowl and grease it up lightly, either with some spray oil or a rubbing of butter. Toss the dough bundle into it and flip it once so that the top gets some grease on it. Cover and let rise for 1-2 hours, or until doubled in size. As unlikely as it seems- it will get there! That yeast will do it’s busy work and the dough *will* rise. It helps if the temperature is right, somewhere around 80 degrees. My kitchen is never perfectly heated or cooled, but it’s the closest to a consistent 80 I can get, so the dough stays there. If it’s cooler, it may take a little longer, in the summer – my bread will rise in 45 minutes! You have to feel as you go, somewhat.
** Fancy time lapse **
The dough – - it has risen. It smells sweet and yeasty and looks ambitious enough to take over the world. Punch it back before it gets the chance… really. Put your freshly washed fist right into the heart of it and push straight down. It will whine a bit, but you’re doing everyone a favor. Grease up two regular sized loaf pans and set them aside. Gently work the dough a little in the bowl and then split it. If you are *that* person, weigh each half so that they are equal. If you are me, just make a good guess and squeeze it in half. Form each half into a loaf shape and place them in their pans. These have to rise again, until they have gotten taller than the sides of the pan. Again, this is a little variable depending on the temperature.
** Time Lapse **
Turn the oven on to 350 degrees, place your well-risen loaves into the oven gently.
They need to bake for about 25 minutes, or until the internal temp is about 190 degrees according to a thermometer stuck into the thickest part of the loaf, *or* until the loaf sounds very airy and hollow when knocked on.
Cool by placing on their sides, every so often flipping sides until the loaf pops out after a gentle nudging. And there you have it – Bread. It takes a few times to get it *down*, you know? I’ve baked tough loaves, dry loaves, doughy loaves – but a couple perfect ones, too. It just takes time and practice – and a lot of toast!
It’s a good skill to have, homemade bread is cheaper and tastier than store bought (when you figure on buying the special, all natural 10 grain variety which is still not as good as something you can make yourself) and there is nothing more appealing than the smell of baking bread in a home. It’s aromatherapy at it’s best.
Have fun, make bread, applaud. Repeat.