Friday, October 30, 2009

take two

My mother-in-law figured out how to"healify" the simple crusty bread recipe. She experimented with the amounts and ingredients and found the combination that worked best: substituting some of the white flour with whole wheat flour & whole wheat pastry flour, adding whole wheat gluton, flax seeds and cornmeal. I tried her recipe and couldn't have been more pleased with the results.

Healthified Crusty Bread

1 1/2 T yeast
1 1/2 T salt
3 C. Bread flour (I used all purpose flour)
2 1/2 C. Whole wheat flour
1/2 C. Whole wheat pastry flour
1/2 C. cornmeal
1/2 C. Whole wheat gluten
6 T. Flax seed

Original directions found here.


Mark said...

Sarah, I can't wait to try making this bread! I'm just wondering about all the salt though. 1 1/2 T seems like a LOT of salt for 6 or 7 cups of flour. Do you like your bread really salty, or does it just "work" in this recipe for some reason?

Sarah @ naughtytastebud said...

Hi Mark...I'm really not too experienced in breadbaking, so I didn't think much of the 1 1/2 T of salt! It makes 2-3 loaves, if that eases your definitely works in this recipe though. If you try it with less be sure to let me know how it turns out!

Mark said...

I ended up making the No-knead crusty bread that raises for 18 hours. I just couldn't resist... but as soon as I get more flour I'm going to try your healthified crusty bread. I used up all my flour making the apple cinnamon bread for tomorrow mornings breakfast.

Sarah @ naughtytastebud said...

Oh my was it? I've been wanting to try that recipe, but haven't gotten around to it yet(too impatient to let it sit for so long...)

How'd you like the apple cinnamon bread?!? :)

Mark said...

The no-knead bread was really good; quite easy actually, don't let the long raising scare you. My only issue was the dough stuck to the cotton cloth during the second raising. I liked the apple-cinamon, even with only half the sugar.