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diff --git a/cookbook/recipes/bread.org b/cookbook/recipes/bread.org new file mode 100644 index 0000000..e4017a7 --- /dev/null +++ b/cookbook/recipes/bread.org @@ -0,0 +1,34 @@ +#+TITLE: High-Fiber Bread +#+DATE: <2025-03-08 Sat 17:59> +#+TAGS: difficulty:medium cuisine:american flavor-profile:savory dish-type:baked-good +#+COOKBOOK_THUMBNAIL: bread-thumb.jpg +#+COOKBOOK_PREP_TIME: 30 min +#+COOKBOOK_COOK_TIME: 60 min + +#+CAPTION: A slice of bread with a small amount of butter melted over it. +[[file:bread.jpg]] + +* Ingredients + +- Water, lukewarm; 660 grams +- Table sugar; 1 tsp +- Active dry yeast; 20g +- All-purpose flour; 375 grams +- Oat Fiber; 180 grams +- Vital Wheat Gluten; 105 grams +- Salt; 10 grams + +* Equipment + +- Stand mixer or strong forearms +- Loaf pan + +* Steps + +1. Dissolve the sugar into the water and add the yeast. Let it bloom so that you can be sure that your yeast is alive. +2. Thoroughly mix the remaining dry ingredients, then add to the water. +3. Mix, and then knead for 10 minutes. If you don't have a stand mixer, it might save you some effort if you [[https://www.kingarthurbaking.com/blog/2017/09/29/autolyse-sourdough][autolyse]] the dough. +4. Transfer the dough to a loaf pan and cover with a damp hand towel. +5. Proof for 1 hour, then press down and re-cover. +6. Bake at 450°F for 45 minutes. +7. Transfer to cooling rack. |