Yes, yeast dough will take a long rise, multiple risings, temperatures that are too cool or too warm. Just about anything, because no matter what happens you can get dough to rise and bake it into bread.
Now I would be remiss if I did not say that if you stray too far from the recipe (any recipe for that matter) there will be some changes in the finished product. It might be flatter or chewier, even denser. But it will still be delicious, all homemade bread is.
I happen to love toast. So when I am developing a bread, it is always with toast as the finished product, that comes to my mind. Crunchy, chewy, delicious toast. Fortunately I have also found that breads with bits of fruit and nuts, make great sandwiches too.
Cooks Update: I am working on perfecting this delicious loaf. It is delicious, but heavy in texture. I have made this a couple of times since posting this original recipe and we enjoy it more and more with each batch. I have changed a technique or two, for instance I now mill the majority of the flour on pastry setting which provides a very soft loaf of bread. Please stay tuned for further updates, and I will link back to a new and improved version! (10/15/2015) You may like this softer version better.
Whole Grains Ezekiel Bread
by the seat of my pants
makes 2 large or 4 small loaves
The day/night before:
1/2 c cracked wheat berries
boiling water to cover
let sit overnight, drained well
The next day:
1/3 c short grain brown rice
scant 2/3 c water
Bring to a boil in a covered saucepan, reduce heat to simmer, cook 30 minutes. Turn off heat let sit until barely warm.
1 c warm water
1 T yeast
1 t sugar
big pinch ginger
2 - 3 c whole wheat flour, use enough to make a stiff "batter" consistency
3/4-1 c raisins, finely chopped (I use the full cup, I like the flavor and yet it is no too fruity.)
1/2 c honey - warmed gently
sprinkle yeast and sugar in the bottom of a large bowl, add warm water, sprinkle with ginger. Let sit until yeast is dissolved and ginger is re-hydrated. Add honey, raisins, cooked rice and cracked wheat. Stir in enough whole wheat flour to make a very stiff dough.
Cover and let rest. You may let this rest overnight or all day, whatever works out best for your schedule.
To finish the dough:
1/2 c coconut oil, melted and cooled
1/4 c molasses
scant 1 T and 1 t sea salt
1 c old fashioned oats
1/2 sliced almonds - if desired
1/2 c chopped walnuts - if desired
1/4 c gluten flour
Note: this is not a sweet bread, If you want a sweeter loaf, add 1/4 c brown sugar
all purpose flour to bind dough and begin kneading process
oat bran or additional flour for shaping the loaves
Drain cracked wheat berries. Combine the first batter, rice, cracked wheat berries and remaining ingredients.
Begin kneading the dough adding all purpose flour until dough leaves the sides of the bowl and clings together. Knead additional 6-8 minutes, as required.
Note: this dough is sticky even when kneaded for correct length of time. However the this trait seems to be gone after the first rise.
Cover, let rise until doubled.
Deflate, shape into loaves, let rise again until doubled.
To bake, place loaves in cold oven, set temperature to 350. Bake 40-50 minutes until done in your oven.
You may also store the dough, baking as needed.
Makes 2 large loaves or 4 small.
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this post shared with:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
simple homestead hop @ our simple homestead
full plate thursday @ miz helen's