One bite of this rustic Farmers bread, will coax you to make it over and over again. A simple, yet humble bread that would look gorgeous on any dinner table. The flavor of the stone ground whole wheat is warm and delicate…
Creating steam in the oven at the beginning of baking has really helped to create a crust that is chewy and flavorful in it’s self. I just love the look and taste of this bread!
I also baked a Brie cheese and topped it with a little olive oil, freshly ground pepper, fresh thyme leaves and baked it in a 400 degree oven for 20 minutes and than removed it from the oven. I then topped it with a little liquid honey, walnuts, cranberries and a sprig of fresh thyme. What a stunning plate to serve your guests during a special occasion.
- NIGHT BEFORE:
- 1 cup stone ground whole wheat flour
- 1 cup bread flour
- ¼ teaspoon instant yeast
- ¾ cup warm water
- DAY OF:
- 2¾ cup bread flour
- 1¼ cup lukewarm water
- ½ teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon barley malt or molasses
- The night before you want to make this bread add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter overnight for 12 - 16 hours. The next morning place the mixture into a large bowl.
- Add water ( 110F. ) to the night before mixture and mix with a wooden spoon.
- Add in the instant yeast, salt and malt. Add in a cup of bread flour and mix till smooth. Continue to add more flour till it becomes to hard to mix in the bowl.
- Pour the dough out onto a floured surface and continue to add in the rest of the flour.
- Knead the dough for 8 - 10 minutes and than place into a clean bowl with a little oil. Turn the dough over in the bowl till all sides of the dough is lightly coated with oil.
- Cover with plastic wrap and allow to rise for 1½ to 2 hours or till double in bulk. Pour out onto a flat surface.
- Cut dough in half and shape each piece into a tear drop ball. Cover with plastic wrap and allow to rest for for 20 minutes. Afterwards, use a rolling pin and roll out one side of the dough to about the length and diameter of the dough.
- Brush the edges of the rolled out part of the dough with oil. Now, pull that rolled out part of the dough over the round part of the dough. Do the same with the other piece of dough.
- Place them onto a piece of parchment. Cover with plastic wrap and allow to rise for 1 hour. Now, dust the top of the dough with a little stone ground flour. Place into a preheated 400 degree oven with a hot baking stone or on a cookie sheet ( do not heat the cookie sheet ahead ). Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. Allow to cool on a wire rack.