Bread Machine (46 page)
Here, for your reference, is a list of the approximate protein contents of various types of flour.
| Stone-ground high-protein whole wheat flour | 15 percent protein |
| Unbleached high-gluten flour | 13 to 14 percent protein |
| Stone-ground whole wheat flour | 13 to 14 percent protein |
| 100% white whole wheat flour | 13 percent protein |
| Bread flour | 12.7 percent protein |
| Durum semolina flour | 12.3 percent protein |
| French-style white flour | 12 percent protein |
| Clear flour | 11 to 12 percent protein |
| Unbleached all-purpose flour | 10.5 to 12 percent protein |
| Whole wheat pastry flour | 9.5 percent protein |
| Unbleached white pastry flour | 7.3 to 9.7 percent protein |
| Italian-style white flour | 7.9 percent protein |
| Cake flour | 7.5 to 8.5 percent protein |
TECATE RANCH WHOLE WHEAT BREAD
O
ne of the oldest recipes still served at the Rancho La Puerta health spa in Baja, California, is this 100 percent whole wheat bread. It is also served at the Ranch’s more luxurious sister spa, the Golden Door Spa, in San Diego, with chef Michel Stroot at the helm. It was originally called Zarathustra Bread because of the spa founder’s research into the ancient Persian religion of Zoroastrianism, which focuses on man’s good deeds. The loaf was a statement of commitment to vibrant good health and to a caring philosophy of the interdependence of mind, body, and spirit. That commitment is the basis for the cuisine served to this day at the spa. If your machine has a Whole Wheat cycle, be sure to use it here since the dough is thick and sticky, and it is best given plenty of time to rise. The result is a surprisingly light-textured whole grain bread. Be sure to wait until the bread is completely cooled before slicing, to set the beautiful crumb. No wonder they’ve made this for decades!
1
1
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2
-POUND LOAF
1
1
/
3
cups water
3 tablespoons canola oil
2 tablespoons honey
2 tablespoons molasses
3
1
/
4
cups whole wheat flour
1
/
3
cup wheat bran
2
1
/
2
tablespoons gluten
1 tablespoon poppy seeds
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
2-POUND LOAF
1
3
/
4
cups water
1
/
4
cup canola oil
3 tablespoons honey
3 tablespoons molasses
4
1
/
2
cups whole wheat flour
1
/
2
cup wheat bran
3
1
/
2
tablespoons gluten
1 tablespoon plus 1 teaspoon poppy seeds
2 teaspoons salt
1 tablespoon plus
1
/
2
teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) After 10 minutes, check the dough ball with your finger. It will be sticky. Add 1 to 2 tablespoons more flour. The dough will still be very sticky; don’t worry, it will absorb the liquid during the rises. If you add too much flour, the bread will be dense, rather than springy. If you don’t add the extra flour as needed, the top can collapse.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
I
n this recipe from the King Arthur Flour Company, white whole wheat flour makes an incredibly light-textured whole grain bread that almost has you believing it is a white flour bread. If you use olive oil, be sure to use a light, flavorless one. Since this has the sweet addition of maple syrup (my favorite), it is perfect for toasting.
1
1
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2
-POUND LOAF
1
1
/
4
cups water
2 tablespoons nut oil or olive oil
1
/
4
cup maple syrup
3
1
/
4
cups white whole wheat flour
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
5
/
8
cups water
3 tablespoons nut oil or olive oil
1
/
3
cup maple syrup
4
1
/
3
cups white whole wheat flour
1
1
/
2
tablespoons gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
S
pelt is the natural offspring of durum wheat, and was once a common Mediterranean weed. It was the primary wheat used during the Roman empire and the Middle Ages. Roman wedding breads, called
confarreatios,
were made from spelt. Now grown in America as a specialty wheat, spelt is a tasty alternative to regular wheats and growing in popularity because it tastes so good and is easy to handle. Some bakers use a bit of spelt in all their whole wheat breads for the extra flavor. Spelt flour absorbs water much quicker than regular whole wheat flour since it is so soft, so be prepared to have a dough that comes together much quicker and with less liquid than regular whole wheat breads. I like a combination of spelt and bread flour best, since an all-spelt flour loaf is good, but very compact. I use a brand of organic spelt flour from Purity Foods called VitaSpelt.
1
1
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2
-POUND LOAF