Makes loaves, 1 hamburger buns, or dozen dinner rolls
Soaking: The night before you want to bake, combine:
4 c. freshly ground wheat or spelt flour 1 1⁄2 c. cultured dairy product (buttermilk, kefir, or half yogurt and half
milk) 1⁄2 c. butter or lard, melted and cooled
Knead with mixer or by hand until all the flour is moist and it forms a ball. Cover and let sit on counter overnight.
Mixing: The next day, combine: 1 scant T. yeast 1⁄4 c. honey 1⁄4 c. warm water (if you can keep your finger in the water, then it’s not
Let proof for minutes then pour into the bowl with the dough. Add
1 1⁄2 t. salt
Mix on medium speed until the liquids are combined thoroughly with the soaked dough, then gradually add: 1-2 c. flour
until dough begins to come away from sides of bowl and forms a ball.
Kneading: Continue mixing for -10 min. Dough will change as the
gluten develops. It will lose its shape again, appearing too wet. Just wait. After about minutes it will start to form a ball again. Don’t add more than 2 cups of flour unless the dough does not firm up on its own after 10 min. of kneading.
Rising: Cover dough with plastic wrap or a tea towel and set in a warm place to rise. (You can preheat your oven for minutes then shut it off again to create a nice place to raise dough) When dough has doubled in size, wet your hand and punch it back down into the bowl. Let rise until double again and punch down. Grease pans with lard or butter and divide dough in half. Shape dough into loaves and set in pans to rise a third time. The minimal amount of yeast and several rising times makes this a very sturdy dough. It will rise well and not fall as easily as other doughs.
Baking: When dough is level with top of pans, preheat your oven to 350 degrees. When the dough has risen an inch above top of pans, place in oven. Bake for minutes or until crust is dark, golden brown. While still hot, butter the tops of the loves to make a soft, tasty crust.
via Trina Holden
via Trina Holden