Organic Whole Wheat Sandwich Bread With Oats And Pecans
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Active Dry Yeast2.5 cups
Water (20 ounces cool 75 degrees f)1.5 cups
Starter (12 ounces sponge)Directions:
1
Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast
2
Let stand for about 3 minutes
3
Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl
4
Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture
5
Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy)
6
Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass
7
Don't be concerned if the dough feels very sticky at this point
8
Lightly flour a work surface
9
Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic
10
It should be very moist but not mushy
11
If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough
12
If it's sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour
13
Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes
14
(This rest period is the autolyse
15
) Flatten the dough and stretch it gently into a rectangle about an inch thick
16
Spread the pecans and raisins evenly over the dough
17
Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes
18
If the dough resists, let it rest for 5 minutes and then continue kneading
19
Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened
20
Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts
21
Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap
22
Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours
23
(You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating
24
The next day, let it rise for 2 hours at room temperature before shaping it
25
) When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface
26
Press any loose pecans into the dough and divide it into 2 equal pieces
27
Shape each piece into a log
28
Spread the oats for topping on a flat plate or baking sheet
29
Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats
30
Place each loaf seam side down in an oiled 9 by 5-inch loaf pan
31
Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation)
32
Thirty minutes before baking, preheat the oven to 425 degrees F
33
Place a baking stone in the oven to preheat and place an empty water pan directly below the stone
34
When the loaves have doubled, place the pans on the baking stone
35
Quickly pour 1 cup of very hot water into the water pan and immediately shut the door
36
After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door
37
Repeat the misting procedure 1 minute later
38
Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom
39
The sides and bottom of the loaf should feel firm and slightly crusty
40
If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer
41
Transfer the loaves from the pans to a rack and allow to cool completely before slicing