Jen Hammond's Bread Recipes

 

Emily's Whole Wheat Bread

3½ cup whole wheat flour
1/3 cup vital wheat gluten
1 Tablespoon + 1 t. instant yeast
2½ cups hot water
1 Tablespoon salt
1/3 cup oil
1/3 cup honey or ½ c. sugar (I like honey the best)
4 Tablespoon bottled lemon juice
2¼ - 2½ cups whole wheat flour



Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough. Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes (190* internal temp). Remove from pans and cool on racks. 

No Knead Bread
 

Ingredients:
3-3.5 cups of all-purpose flour
1/2 teaspoon instant yeast
1 3/4 teaspoon kosher salt
1 1/2 cups cool tap water
 
In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great. 

Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. 

Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Put it on a piece of parchment paper to aid in moving it.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15-20 minutes.  Remove bread from oven and place on a cooling rack to cool.