DPChallenge: A Digital Photography Contest You are not logged in. (log in or register) 
 
Challenge Entries
Portfolio Images
This image is not part of a public portfolio.
100% Whole Wheat Free-Form Artisan Loaf
100% Whole Wheat Free-Form Artisan Loaf
chalice


Photograph Information Photographer's Comments
Challenge: Recipe (Food or Beverage) II (Standard Editing)
Camera: Canon EOS-5D Mark III
Lens: Canon EF 17-40mm f/4.0 L USM
Date: Jul 23, 2016
Aperture: 22.0
ISO: 100
Shutter: 6
Date Uploaded: Jul 23, 2016

 MB1A1417 with personal textures (IMG_3059 and BlendofThree.tif) at 20%.

Ingredients:

5 cups of hard red wheat berries (which should make about 5.5 cups of flour).
2.25 cups of hard white wheat berries (which should make about 2 cups of flour).
1.5 Tbls. of granulated yeast
1 Tbl. of Kosher salt
.25 cup of vital wheat gluten
4 cups of lukewarm water
Enough cornmeal to cover the bottom of the loaf when on the pizza peel
1.5 Tbls. of raw sunflower seeds (do not use roasted seeds as they will burn in this recipe)

Recipe:

At least one day before cooking the loaf, put the wheat berries (red and white berries) in a seed mill or grinding machine at approximately one cup at a time (I use the bread container on a Vitamix blender) and grind the berries until they turn into flour. This takes one minute in my Vitamix per cup of wheat berries.

Mix all the dry ingredients together (including the freshly made whole wheat flour) in a separate bowl until they are mixed thoroughly. Next, add all the dried ingredients to the warm water in a plastic food-grade storage container (with lid). Stir (but do not kneed) the resulting mix with a bread whisk until all the dried ingredients and water form a dough within the food-grade storage container. Loosely cover the storage container with the lid (but do not seal it tight). Let it stand at room temperature for two hours before moving the container to the refrigerator overnight. (Keep the lid loose). (Note: the dough will keep in the refrigerator for up to two weeks. Just keep the lid loose for the first 48 hours and then tighten it for the remainder of the storage time. I always use mine up within a few days to a week because it's easy to make the bread once the dough is refrigerated.)


On the day you are making the loaf:

Prepare a pizza peel by putting enough cornmeal on it sufficient to coat the bottom of the loaf that you will make.

Remove the storage container from the refrigerator and take a portion of the dough large enough to fill two hands and gently roll the dough into a ball that is about the same diameter as the cornmeal on the pizza peel. Do not knead the dough or you will take the air out of the dough. This process is done gently in your hands.

Place the resulting shaped ball on the cornmeal on the pizza peel, make slices in the top of the loaf using a floured knife, sprinkle the sunflower seeds on top, and let the rounded loaf relax and come to room temperature for 90 minutes. (It will spread out a bit so make sure you have sufficient cornmeal on the pizza peel to prevent the dough from sticking to the pizza peel.) During the last hour of that 90 minute time period, place a bread stone in the center of your oven and place an empty metal pan on a rack beneath the bread stone. Both items will heat for 60 minutes (do not use a glass pan as it may shatter). (Note: I use the bottom of the pan that I also use to cook a turkey after removing the rack on which the turkey would sit.)

After the full 90 minutes (60 of which also heated the bread stone and empty pan), slide the loaf from the pizza peel to the bread stone and add one cup of water to the pan beneath the stone. Close the oven and cook at 450 degrees for 35 minutes. Remove the loaf by using the pizza peel and put the loaf on a wire rack to cool.

(I like this recipe because the bread is 100% whole grain and there are no sweeteners. The loaf ends up being fairly dense, but with a decent crumb and a nice brown crust. It is really filling, so a little bit goes a long way.)

This recipe is the master recipe in "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg, M.D., and Zoe Francois.

Statistics
Place: 6 out of 27
Avg (all users): 6.2391
Avg (commenters): 6.0000
Avg (participants): 5.5000
Avg (non-participants): 6.6333
Views since voting: 765
Views during voting: 106
Votes: 46
Comments: 4
Favorites: 0

Please log in or register to add your comments!

AuthorThread
Nikon D750
Nikon AF-S Nikkor 17-35mm f/2.8D IF-ED
 08/02/2016 12:27:34 AM
A little red overall, but I bet it tasted plenty good!
  Photographer found comment helpful.
Nikon Z7II
Nikon AF-S NIKKOR 24-70mm f/2.8G ED
 08/01/2016 08:52:41 AM
Congrats on the HM; makes me want to try making bread again.
  Photographer found comment helpful.
 Comments Made During the Challenge
Sony Alpha a55
Sony DT 50mm f/1.8 SAM
 07/26/2016 10:11:14 PM
with the right knife, this could be sliced real thin, it'd be excellent with any spread.
  Photographer found comment helpful.
Canon EOS R6
Canon EF 35mm f/1.4 L USM
 07/25/2016 03:26:20 AM
mmmm... can smell it.. gimme it all!
  Photographer found comment helpful.
Theme: Classic / Light / Dark
Home - Challenges - Community - League - Photos - Cameras - Lenses - Learn - Help - Terms of Use - Privacy - Top ^
DPChallenge, and website content and design, Copyright © 2001-2026 Challenging Technologies, LLC.
All digital photo copyrights belong to the photographers and may not be used without permission.
Current Server Time: 10/16/2026 11:01:28 AM EDT.