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Yeast: Bloomer Loaf




Source of Recipe


about.com


Recipe Introduction


This adaptable recipe is made with very long rising times to develop the flavor of the yeast and the wheat. It's chewy, dense, and really delicious.


List of Ingredients




* 1-1/2 cups unbleached flour
* 2-1/4 cups whole wheat flour
* 1 tsp. salt
* 1 Tbsp. wheat germ
* 1/2 tsp. dry yeast
* 1-1/2 cups warm milk

Recipe



Mix the dry ingredients, except for the yeast, in a large bowl. Mix together the yeast with the warm water or milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes, until smooth and elastic. Roll the dough in flour, put it in a warm bowl and leave at room temperature 3-4 hours - and go about your business.

Whenever you happen to get home, punch down the dough, knead it again, roll in flour and let rise again until it's convenient - another 2-3 hours.

Sometime later, punch the dough down, give it a final kneading, shape into a baguette bread shape, slash the top with a sharp knife, brush with some water and let rise another 30-50 minutes. Bake it at 400 degrees for 20 minutes. Reduce the temperature to 325 degrees and bake for another 20-30 minutes, until brown and the bread loaf sounds hollow when tapped on the bottom.

YIELD: Makes 1 loaf