Today Is World Bread Day
Tags: Food & Health News
Today is World Bread Day. I gleaned the following from the WBD website.
All over the world, bread bears a highly symbolic power: It stands for solidarity as well as the ability to share. As a universal product, found in every civilization, made of various types of grain, characterized by the manifold fermentation processes and the different ways of baking, bread, even now in the third millennium, it accompanies nearly every meal.
Staple food for some, luxury or modern dietary food for others, bread in itself means so much that it deserves a World Day in its honour! The World Bread Day wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.
King Arthur Flour has this recipe for Sharing Bread for just this day. Bake up a batch and find someone to share it with. This will take a couple of days to complete but better late than never!
Sharing Bread
Starter
1 cup King Arthur Unbleached Bread Flour
1 cup King Arthur White Whole Wheat Flour, organic preferred
1/8 teaspoon ascorbic acid
1/4 teaspoon sugar, Demerara preferred
1/4 teaspoon instant yeast, SAF Red or SAF Gold preferred
2 cups cool water
Dough
all of the starter
2 cups old-fashioned rolled oats
4 1/2 cups King Arthur Unbleached Bread Flour
1 tablespoon kosher salt OR 1 1/2 teaspoons table salt
6 tablespoons Demerara sugar or granulated sugar
4 teaspoons instant yeast, SAF Red or SAF Gold preferred
1/4 cup flax seed, ground
4 tablespoons butter or 1/4 cup vegetable oil
1/2 cup lukewarm water
The amount of water will vary here. If your starter has rested less than 2 days, and doesn't have any freestanding liquid at the bottom, use 1/2 cup water. If the starter is very liquid and soupy, use just 2 to 4 tablespoons water.
Starter
4 1/4 ounces King Arthur Unbleached Bread Flour
4 ounces King Arthur White Whole Wheat Flour, organic preferred
1/8 teaspoon ascorbic acid
1/4 teaspoon sugar, Demerara preferred
1/4 teaspoon instant yeast, SAF Red or SAF Gold preferred
16 ounces cool water
Dough
all of the starter
7 ounces old-fashioned rolled oats
19 ounces King Arthur Unbleached Bread Flour
1 tablespoon kosher salt OR 1 1/2 teaspoons table salt
3 1/8 ounces Demerara sugar or 2 5/8 ounces granulated sugar
4 teaspoons instant yeast, SAF Red or SAF Gold preferred
1 1/8 ounces flax seed, ground
2 ounces butter or 1 3/4 ounces vegetable oil
4 ounces lukewarm water
The amount of water will vary here. If your starter has rested less than 2 days, and doesn't have any freestanding liquid at the bottom, use 1/2 cup water. If the starter is very liquid and soupy, use just 2 to 4 tablespoons water.
Directions
1) To make the starter: Combine the bread flour, whole wheat flour, ascorbic acid, sugar, yeast, and water in a large bowl. Mix to combine, cover, and let rest at room temperature for 4 hours, or up to about 2 days.
2) When you're ready to make bread, stir the starter to recombine it with any freestanding liquid it's generated. Mix the starter with the oats, 1 1/2 cups of the bread flour, and the remaining dough ingredients. Mix thoroughly, then add the remaining 3 cups of bread flour.
3) Knead to make a smooth, supple dough. Place the dough in a lightly greased bowl or other container, cover, and allow it to rise till doubled in bulk, 1 to 2 hours.
4) Gently deflate the dough, and divide it in half. Shape each half into a 9" log.
5) Lightly grease two 9" x 5" loaf pans. Place one log in each pan. To make two loaves in each pan, divide each half of the dough in half again; and shape each of the four pieces into a ball. Place two balls, side by side, in each pan.
6) Cover the pans, and let the dough rise till it's crowned about 1" over the rim of the pan. This will take about 60 to 90 minutes. Towards the end of the rising time, preheat your oven to 350°F.
7) Uncover the pans, and bake the bread for 20 minutes. Tent lightly with foil, and bake for an additional 20 to 25 minutes, or until the center of the loaf registers 190°F on an instant-read thermometer.
8) Remove the bread from the oven, and place it on a rack to cool. After about 5 minutes, turn the loaves out of the pans to cool completely on the rack. If you've made two loaves in a single pan, wait till they're completely cool to gently separate, cutting with a knife if necessary.
Yield: 2 large loaves, or 4 smaller loaves.
Today is World Bread Day. I gleaned the following from the WBD website.
All over the world, bread bears a highly symbolic power: It stands for solidarity as well as the ability to share. As a universal product, found in every civilization, made of various types of grain, characterized by the manifold fermentation processes and the different ways of baking, bread, even now in the third millennium, it accompanies nearly every meal.
Staple food for some, luxury or modern dietary food for others, bread in itself means so much that it deserves a World Day in its honour! The World Bread Day wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.
King Arthur Flour has this recipe for Sharing Bread for just this day. Bake up a batch and find someone to share it with. This will take a couple of days to complete but better late than never!
Sharing Bread
Starter
1 cup King Arthur Unbleached Bread Flour
1 cup King Arthur White Whole Wheat Flour, organic preferred
1/8 teaspoon ascorbic acid
1/4 teaspoon sugar, Demerara preferred
1/4 teaspoon instant yeast, SAF Red or SAF Gold preferred
2 cups cool water
Dough
all of the starter
2 cups old-fashioned rolled oats
4 1/2 cups King Arthur Unbleached Bread Flour
1 tablespoon kosher salt OR 1 1/2 teaspoons table salt
6 tablespoons Demerara sugar or granulated sugar
4 teaspoons instant yeast, SAF Red or SAF Gold preferred
1/4 cup flax seed, ground
4 tablespoons butter or 1/4 cup vegetable oil
1/2 cup lukewarm water
The amount of water will vary here. If your starter has rested less than 2 days, and doesn't have any freestanding liquid at the bottom, use 1/2 cup water. If the starter is very liquid and soupy, use just 2 to 4 tablespoons water.
Starter
4 1/4 ounces King Arthur Unbleached Bread Flour
4 ounces King Arthur White Whole Wheat Flour, organic preferred
1/8 teaspoon ascorbic acid
1/4 teaspoon sugar, Demerara preferred
1/4 teaspoon instant yeast, SAF Red or SAF Gold preferred
16 ounces cool water
Dough
all of the starter
7 ounces old-fashioned rolled oats
19 ounces King Arthur Unbleached Bread Flour
1 tablespoon kosher salt OR 1 1/2 teaspoons table salt
3 1/8 ounces Demerara sugar or 2 5/8 ounces granulated sugar
4 teaspoons instant yeast, SAF Red or SAF Gold preferred
1 1/8 ounces flax seed, ground
2 ounces butter or 1 3/4 ounces vegetable oil
4 ounces lukewarm water
The amount of water will vary here. If your starter has rested less than 2 days, and doesn't have any freestanding liquid at the bottom, use 1/2 cup water. If the starter is very liquid and soupy, use just 2 to 4 tablespoons water.
Directions
1) To make the starter: Combine the bread flour, whole wheat flour, ascorbic acid, sugar, yeast, and water in a large bowl. Mix to combine, cover, and let rest at room temperature for 4 hours, or up to about 2 days.
2) When you're ready to make bread, stir the starter to recombine it with any freestanding liquid it's generated. Mix the starter with the oats, 1 1/2 cups of the bread flour, and the remaining dough ingredients. Mix thoroughly, then add the remaining 3 cups of bread flour.
3) Knead to make a smooth, supple dough. Place the dough in a lightly greased bowl or other container, cover, and allow it to rise till doubled in bulk, 1 to 2 hours.
4) Gently deflate the dough, and divide it in half. Shape each half into a 9" log.
5) Lightly grease two 9" x 5" loaf pans. Place one log in each pan. To make two loaves in each pan, divide each half of the dough in half again; and shape each of the four pieces into a ball. Place two balls, side by side, in each pan.
6) Cover the pans, and let the dough rise till it's crowned about 1" over the rim of the pan. This will take about 60 to 90 minutes. Towards the end of the rising time, preheat your oven to 350°F.
7) Uncover the pans, and bake the bread for 20 minutes. Tent lightly with foil, and bake for an additional 20 to 25 minutes, or until the center of the loaf registers 190°F on an instant-read thermometer.
8) Remove the bread from the oven, and place it on a rack to cool. After about 5 minutes, turn the loaves out of the pans to cool completely on the rack. If you've made two loaves in a single pan, wait till they're completely cool to gently separate, cutting with a knife if necessary.
Yield: 2 large loaves, or 4 smaller loaves.