Dave Dahl: Hi! I am Dave, Dave’s Killer Bread. I am here once again on everydaydish.tv to show you something that anyone can do. It’s called 100% whole wheat bread. And it’s a very simple recipe, it’s wheat and I know you can love it because they works really well in the kitchen. The first thing you want to do is take some of the whole-wheat flour.
Now I am using organic ingredients, but it doesn’t have to be organic to turn out. I’ve just added the whole-wheat flour and I am going to put some yeast in it. This is tasty, dry yeast, sugar, organic in this case. I have this messy molasses. I am almost certain to make a mess doing this, but they’re with me, always they have told me, we’ll be with you. I am going to throw the oil in there and water. This is the sponge part of the recipe; sponge is good for larger things. I like to use them for sponge baths.
Now turn it on. I am going to mix it on low speed for about 3, 4, 5 minutes. Then it looks well incorporated. Now we have the sponges mixed, it’s going to set for an hour. And while it’s doing that, it’s going to promote enzyme activity with the yeast and with the grains.
Actually, within this case just one-grain wheat and when we see it again, it’s going to be nice and big and fluffy. The sponge after it’s been setting for about an hour, it is really, it has been knocked down just a little bit but normally it would be a little bit fluffier than it is. It’s kind of hard to see how fluffy it is. We’ll then do next an other, the sponge is ready to go the final stage is we’re just going to put the flour, the grouping and resulting there, how easy is that? Pretty easy. Good and soft.
Now we’re going to start it up. Nice low speed to incorporate the flour into the sponge. Once we get it too little more incorporatable, speed it up a little bit because we’re on a schedule here. Alright. So it’s looking like it’s about done. It’s been about 15 plus minutes. There we go. We take it out of here. I am going to make it, I am going to roll it up into a ball. If you do this a lot, you can really build up your muscles, I’ve been told. I did mine in person.
So I don’t recommend that method. That here we go. What we’re gonna is just split this up, kind of even it out along palm tube shape because I could,-- I lie down the middle and make two fairly equal size, wow it’s a bread, which is what I do it, each and every loaf of killer bread now I know, so how I do it. Now, I can roll these all up. I want a nice spoon. Take this wet, not really wet, just slightly moist towel and cover it for the time. Then we’re going to wait, 15 minutes, to the second, not a second before, not a second after.
Now the doll balls are rested. Take the moisten towel off. It’s got nice textures, not dry like it would be if we hadn’t done that. That’s good. What we’re going to do is flatten them out. Make them fairly even, like that. Then we’re just going to roll it up nice and tight. You know that you never did that before, have it quite done, like that myself, like this works. Make some nice shape, that’s going to make a pretty loaf of bread. Give it more time this one. It’s all about much of how much you care about what it looks like in the end because it’s going to taste the same, in a way. But I take pride in the way the bread looks.
Here they are, ready to go. We’re going to put them into pans. If you let rise, then we’re going to let them pretty much double in shape and your guess is as good as mine, whether that’s gonna look like. I am so excited. These actually look like loafs of bread before the young going the oven. They’re now, they’re going to work for us. Here we go. I am just going to stick them in this oven that is set at 350 degrees. We’ll probably going to bake them for about 40 minutes or until we get a 190 degrees .At that moment, we’re going to plunge into the soft underbelly of the bread.
Here we go, 40 minutes later, it’s going to be rock and rolling. Here we go with our specially designed clapper, slash, and we’re going to open it up. So that we done, here we go. Here’s one, here’s the other. These are good loaf of bread, I am telling you right now. So here we go. As you can see, we have cut into the bread, look at that, Look at that texture. That is a damn loaf of bread, you can, if you want to give the bread more time before you putting the other and get a lighter and fluffier bread but I kind of prefer it like this.
Here we go. We’ve got butter of course. Let’s use this butter. You know what, come check you now, at dave’skillerbread.com or farmers market, come to our bread store in you walkie and don’t forget to check out everydaydish.tv.
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