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Sallie's Three-Flour Bread (Tassajara-Style)
For more than thirty years, we have been using and passing along the original recipe for Sallie's Three-Flour
Bread. After our introduction to The Tassajara Bread Book, we experimented
with applying its technique to Sallie's ingredients. The results were an even better and more
reliable loaf.
3 c. lukewarm water |
2 packages dry yeast |
3 T. sugar |
2/3 c. brown sugar |
1 c. dry milk |
2 c. whole wheat flour |
3/4 c. rye |
1/4 c. bran |
5 1/2 c. bread flour |
1 1/2 T. salt |
4 1/2 T. shortening |
1 egg |
2 T. cold water |
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- Place the water in a large bowl, and sprinkle the yeast over it. After stirring in the
yeast, allow it to stand for approximately 5 minutes. (If the yeast is active, the mixture
will swell and bubbles will appear here and there on the surface. If the yeast is not
active, discard the mixture and get some more yeast.)
- Stir in the sugars and the dry milk. Add 4 cups of the flour (all of the whole wheat,
rye, and bran, plus 1 cup of the bread flour)
and stir vigorously with a large spoon for a couple of minutes (100 strokes, if you
want to count).
- Cover the mix (aka "the sponge") with clear plastic wrap, and let it
rise for 45 minutes.
- Fold in the salt and shortening. Add 3 cups of the remaining bread flour, 1 cup at a
time, stirring briefly after each addition.
- Turn the dough ball onto a clean, smooth work surface that has been dusted with the
final cup of bread flour. Knead the dough ball for 8-10 minutes, until the dough is as smooth as
a baby's bottom.
- Put the dough ball into a large, lightly-oiled bowl. Turn it a couple of times to coat
the surface with the oil. Cover the bowl with clear plastic wrap and a large serving
platter or bread board.
- Let it rise for 50-60 minutes, until it has doubled in size. Punch it down, re-cover it,
and allow it to rise another 40-50 minutes, again doubling.
- Turn the dough ball onto the work space, shape it into 2 loaves, and place them
in lightly-oiled loaf pans. Shaping the loaves begins with cutting the dough ball into 2
even pieces, shaping each piece into a ball, and allowing the balls to rest for 5 minutes.
Knead each ball into a thick, flat rectangle. Roll the rectangle into a log, pinching the
seams as you roll. Put the dough into its loaf pan with the seam down. Flatten the top with your
finger tips. Cover each with a damp paper towel, and let them rise another
20-25 minutes.
- Preheat the oven to 350o. With a sharp knife, cut 3-5 half-inch deep, diagonal
slashes into the top of the loaves, then brush with an egg and water mix.
- Bake the loaves for 1 hour, until golden brown.
- Remove from the oven and allow to cool on a rack before serving.
2 large loaves
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