The Whole Wheat Cottage Loaf Recipe Stone-ground whole wheat flour can vary in its absorbency, and you may need more or less water.
Rising and proofing time:
1 3⁄4 – 2 1⁄4 hrs
4 tbsp unsalted butter,
plus extra for greasing
3 tbsp honey
3 tsp dried yeast
1 tbsp salt
3/4 cup all-purpose flour, plus extra for dusting
5 cups stone-ground whole wheat flour
1 Melt the butter. Mix 1 tablespoon of honey and ¼ cup lukewarm water in a small bowl.
2 Sprinkle the yeast over the honey mixture. Leave it for 5 minutes to dissolve, stirring once.
3 Mix the butter, remaining honey, 1 1⁄2 cups lukewarm water, yeast, and salt in a bowl.
4 Stir in the white flour with half the whole wheat flour and mix with your hands.
5 Add the remaining whole wheat flour, 3⁄4 cup at a time, mixing well after each addition.
6 Stop adding wheat flour when the dough pulls away from the side of the bowl in a ball.
7 Turn the dough out onto a floured work surface and sprinkle it with white flour.
8 Knead for 10 minutes until it is very smooth, elastic, and forms a ball.
9 Grease a large bowl with butter. Put in the dough and flip it to butter the surface lightly.
10 Cover with a damp kitchen towel. Leave it in a warm place for 1–11⁄2 hours until doubled.
11 Grease a baking sheet. Place the dough on a floured work surface and knock out the air.
12 Cover and let it rest for 5 minutes. Cut it into 3 equal pieces, then cut 1 piece in half.
13 Cover 1 large and 1 small piece of dough with a kitchen towel while shaping the others.
14 Shape 1 large piece into a loose ball. Fold in the sides, turn, and pinch to make a tight ball.
15 Flip the ball, seam side down, onto the prepared baking sheet.
16 Similarly, shape 1 small piece into a ball. Set it, seam-side down, on top of the first ball.
17 Using your forefinger, press through the center of the balls down to the baking sheet.
18 Repeat with the remaining 2 dough balls to shape a second loaf.
19 Cover both loaves with kitchen towels. Leave in a warm place for 45 minutes, or until doubled.
20 Preheat the oven to 375°F (190°C). Bake for 40–45 minutes, until well browned.
21 The loaves should sound hollow when tapped on the base. Cool on a wire rack.
|Whole Wheat Cottage Loaf Recipe|