Whole wheat bread ( w/ water roux starter)

Posted: 2008年09月4日 in Food and drink

Most bread we can find in grocery stores contains fructose/glucose, or even high fructose corn syrup as a substitute for sugar (so do most soft drinks). This is simply not good for our health. I decided to bring out my kitchen gadgets and make home made bread again.

One of the successful results from my recent experiments is this whole wheat bread using water roux starter. The ideas of this bread are based on two great books: "65℃汤种面包" and "King Arthur Flour Whole Grain Baking".

"65℃汤种面包" is a very good book on japanese style bread, it’s full of recipes that yield moist and springy loafs and buns. But most of the recipes use white flour and lots of sugar and fat, which is not suitable to consume on a daily basis. This book does include two or three "whole grain" bread recipes, but they actually use only 1-2 cups of wheat flour and 3-4 cups of white flour.

"King Arthur Flour Whole Grain Baking" is in my opinion the best whole grain baking book on the market. While the recipes are tested and yield healthy and tasty results, the bread is a bit crumbly because of its whole grain texture.

This recipe incorporates the greatest inspirations I got from these two books — the idea of using water-roux starter (汤种) to improve texture, adding potato flakes to keep the the whole grain loaf soft and adding orange juice to mellow out the bitter taste of whole grain flour — and adds wheat gluten and cuts the amount of sodium/sugar/fat on top of that. The result is so pleasing that it completely changed my view on whole wheat bread!

Ingredients:

A:
1/2 cup milk
2 Tablespoons whole wheat flour

B:
1/2 cup lukewarm water
2 1/2 teaspoons active dry yeast
1 teaspoon sugar

C:
1/2 cup orange juice
4 Tablespoons butter or vegetable oil
1 teaspoon half salt
2 Tablespoons sugar
1/4 cup skim milk powder
3/4 cup instant mashed potato flakes
3 1/2 cups whole wheat flour
1 Tablespoon wheat gluten
1 Tablespoon wheat germ
1 teaspoon vanilla extract (optional)
1/2 cup raisins or other dried fruit of your choice (optional)

Method:

1. Make water roux using A. Refridgerate for 12-24 hour for best results.

2. Right before making bread, activate the yeast by mixing B in a bowl and let sit for about 15 minutes;

3. Mix C together with A and B from step 1 and 2 to make a dough;

4. Let the dough rise in a humid and warm environment until it doubles in size;

5. Shape the dough and put it in a 9"x5" loaf pan, let it rise till it’s crowned over the rim of pan by about 3/4";

6. Bake the bread in preheated oven (350F) for 10 minutes uncovered and another 30-35 minutes (or until a thermometer reads 190F when testing its center) covered with aluminium foil.

(Before I thought of taking a photo of the bread, it’s all gone Smile )

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评论
  1. KL 说到:

    Hi i am making this bread and thnking of adding water roux too. how did you make the roux? cos the quantities are so small. did you put it directly on the fire or did you do it over a double boiler? thanks for help

  2. Juanita 说到:

    That roux sounds a whole more like it! I found a bread recipe yesterday that used a water-roux, but it was WAY too thick calling for 1/2 c water, 1/4 c butter and 1 T sugar to 1 c flour!! I guess basically the "liquid" comes out to a total of 1 c. if you consider that the butter is melted once added to the boiling water. I know that when making a roux for a white sauce, etc. that you normally use a 1:1 ratio, but having never used a roux for bread before I only had added about an extra 1/2 c of boiling water and it was still very thick, but could at least get all of the flour incorporated. The bread did come out really good and did have that extra spring to it, but next time I will try it using the ratio suggested in your recipe and compare the difference. BTW, how did you make your roux? In the recipe I followed yesterday (and this a.m.) I put my flour in a heat-proof bowl, then brought the water, sugar and butter to a boil which was then added to the flour.

  3. jazzkid 说到:

    The roux can be made either in microwave or over a double boiler. If you use microwave, the roux needs to be taken out of microwave and thoroughly stirred half way during the cooking; with double boiler, keep stirring until done. You know it\’s done when you start to see the trace when you stir it.Not sure if you guys can see my reply, but I didn\’t see these comments until today…crappy Live Spaces, I\’ve always been having trouble viewing comments left for my older posts.

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