I always love bread, and more precisely, I love making bread. I like the patient wait, the eagerness, the `release from anger´ feeling that bread making can bring. The truth is, if I have enough time, I would like to have home-made bread almost everyday…
Back to the main theme of this post – World Bread Day. I haven´t participated in any blogging events for the longest time. So when Zorra´s email about this event arrived, it was time I decided to move my lazy bump and baked something nice.
This bread is nothing extraordinary. Really. It is simply a loaf of everyday bread. Made from organic stone-ground wholewheat flour with some nice oats and flavorsome local honey, it is a piece of carbohydrate goodness. Paired it with whatever you like, the bread is great for sandwich.
The nice thing is this bread is dead easy to make. Just make sure you have all the best ingredients – superior quality flour and good honey do make tastier bread!
Yeap, today (October 16) is World Bread Day. Zorra will post a write up about it soon so do not miss it!
** Update**: The first photo of this post has been featured in an article about WORLD FOOD DAY here. Thanks for all the lovely comments about this photo.
Based on recipe from Martha Stewart (make two good size loaves)
3½ cup warm water
3 tbsp honey
2 envelopes active dry yeast
4 cup bread flour (Wallaby Bakers´ Flour is strongly recommended if you are in Oz)
4 cup whole-wheat flour (stone ground if possible)
1 cup old-fashioned oat
2 tbsp coarse salt
Combine water, yeast and honey. Set aside for 5 mins.
In a large bowl, whisk 4 cups bread flour + 4 cup whole-wheat flour together with the yeast mixture. Add salt and oat.
Turn the dough out to an oiled surface and knead until smooth and elastic (10-15 mins by hand. If use Kitchen Aid, use dough hook for about 3-4 mins). Put the dough in an oiled bowl, cover with plastic wrap. Let rise in warm place until doubled. (1-1.5 hours)
Preheat oven to 400F (200C). Place a pizza stone and heat for at least 30 mins before baking.
Turned the dough out, divide in half. Flatten one piece into oval shape whose length is the same with the length of the pan. Roll up lengthwise, gently press as you go so you have a tight log. Place the log, seam side down, into the prepared loaf pan. Repeat with the other dough. Cover with plastic wrap, let rise in warm place for another 30-45 mins.
Use a razor blade, slash the loaves down the center.
Bake in the pre-heated ocen for about 50-60 mins or until cooked through. Cool before serving.