The Day of Baking

Name: The Day of Baking
Ingredients: 1½ teaspoons instant yeast (SAF yeast or 2 teaspoons bread machine yeast, not rapid-rise); 1½ teaspoons instant yeast (SAF yeast or 2 teaspoons bread machine yeast, not rapid-rise); Scant tablespoon salt; 1½ teaspoons instant yeast (SAF yeast or 2 teaspoons bread machine yeast, not rapid-rise); 15 to 16 ounces (approximately 3¼ to 3½ cups) unbleached all-purpose or bread flour; 15 to 16 ounces (approximately 3¼ to 3½ cups) unbleached all-purpose or bread flour; 1⅕ ounces (¼ cup) pumpernickel or whole rye meal; 1⅕ ounces (¼ cup) pumpernickel or whole rye meal; 12 ounces (1½ cups) water

The Dough

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

The dough for this bread is quite wet, one that a bread machine does really well developing. The final bread will be light, with good-sized holes in it, and chewy with an assertive crust.

Take your bread machine pan, uncover it if it’s covered, and put it back on your scale. Add:

Ingredients

12 ounces (1½ cups) water
1⅕ ounces (¼

Vegan
Bread

Method

Put the pan back into the machine and set it on the Dough cycle. After it’s had a chance to mix, get in there with a rubber spatula and scrape any residue off the sides of the machine and incorporate it into the dough. After the machine has finished its cycle, let the dough continue to rise until it has just crowned over the top of the pan.

Turn the dough out onto a lightly floured boar