Okay, this recipe is for dinner rolls. I cannot say it will work for a loaf of bread because I have no idea. BUT it makes the most delicious and soft dinner rolls. You can totally make these without a cloche, but a cloche definitely makes a great rise and delicious roll! And if you have a cloche, you can skip a second rise time by spritzing the dough with a little water.
Using soft wheat in these confound my logic because soft wheat really doesn't have enough protein in it to make a loaf of bread. There are 2 cups of hard wheat that I think are able to carry the bread into a nice rise, but keep that soft fluffy texture from the soft wheat.
A note on this recipe is that it is 2 cups of unmilled hard wheat berries and 1 cup of unmilled soft wheat berries. This will give you 4 1/2 cups of flour. Add all the flour to the recipe.
When I split grains in a recipe like this, I give you the unmilled wheat measurement in the ingredients list. The reason is because this helps you not waste flour, and because the recipe requires specific ratios in the flour, which I find to be more complicated to do if you are working with fresh milled flour. It is much easier to achieve the ratios by just measuring the unmilled grain out and THEN working with all of the flour for the recipe.
I hope this is helpful in understanding my style of baking!
Fresh Milled Dinner Rolls
makes 11-12 rolls
Ingredients:
1 1/2 cups of warm water
1/3 cup of honey + 2 tbs
1/2 cup melted coconut oil
2 cups hard white wheat grain
1 cup soft white wheat grain
2 tbs sunflower lecithin
2 tsp salt
1 tbsp instant yeast
Directions:
Mill your grain on the finest setting. In a large mixing bowl, add the water, honey, and coconut oil. sprinkle the yeast on top and let it get foamy and bubbly. Add all the flour to the large bowl with the sunflower lecithin and salt. Knead for 10 minutes. Cover and let rise for 45 minutes.
If you have a zojirushi bread machine, you can use a custom setting that just does a knead cycle for 20 minutes, and a rise cycle for 45 minutes, and all the other options off.
Preheat the oven to 400 degrees, and put the bread cloche in the oven to get hot.
When the dough has risen, you will need to weigh out about 80 grams of dough for each roll. Fold the dough into itself. Take the cloche out, and put 6 rolls in the cloche, in a circle and one in the middle. Spritz with water and bake for 20 minutes. Pull them out and bake your next batch!
If you don't have a cloche, you can use a 9x11 baking dish or pie plates. Just put the dough balls in the pan, and cover with a towel to let them rise again for about 15 minutes before baking. You will need to cover these while they bake, so use foil or another baking sheet on top to prevent burning the tops!
This recipe will make 11-12 dinner rolls. Brush with a little bit of butter and enjoy!
- Michal