Rising and Falling

Today was the final inspection from the Health Department and we failed. Disappointing but totally normal for opening a new restaurant. Our next inspection is Monday at 11:30, which is putting us at a Wednesday opening. In the mean time, I'm busy making bread in my sun filled kitchen!

Rustic Wheat Bread
2 lbs. whole wheat flour
1 lb.  all-purpose flour
3T salt (maldons is my favorite)
3T active dry yeast
6C warm water

-I heat the water in a liquid measuring cup for EXACTLY 1 min (10 seconds per cup)
-Measure your yeast into a 6qt. plastic container and pour warm water on top
-Let sit for 5 min OR until dissolved
-Sift together both flour and salt, then add to yeast mixture
-Mix with a wooden spoon until incorporated
-Cover container with a lid but do not seal
-Set in a warm place to rise for 2 hours OR until doubled in bulk

-Once the bread has completed its first rise turn it onto a floured surface and cloak in flour
-Knead for 3-5 mins until dough is smooth and elastic
-Separate into 4 Large loaves or 6 Small loaves.
-Loaves can be frozen at this stage
-If not freezing Place shaped loaves on an oil cookie sheet.
-Let rise in a warm place until doubled in bulk (about 1 hour)
-Score and place in oven for 20-25 min OR until the bread sounds hollow when you knock on it

Enjoy!