The next morning I looked at the “day 2” steps and realized that there would be no bread for breakfast. There are several resting and rising steps in “day 2”, nothing to hard or complicated, it just takes time. At the start of day 2, warm water, yeast, salt, and molasses are added to the dough and mixed well, followed by the remaining flour. The resulting dough looks like this:
I let the dough rise covered at room temperature for 1.5 hours and then it looked like this:
At this point, the dough was divided in half and shaped into ovals and allow to rest covered at room temperature for twenty minutes.
Afterward, one end of the dough was rolled out, brushed with olive oil, and folded over. At this point the loaves were set to rest covered at room temperature for 1 hour.
After the hour, the dough will have obviously risen again. Seriously, it just keeps growing.
Now here is the glorious part, the actual baking! The loaves only need about 30 minutes in the oven, until they looked golden and tasty. They are really handsome loaves once you’re done.
The loaves turned out great. The recipe is not technically very difficult, it just takes a long time because of all of the resting and rising. I managed to find great ways to multitask for each of them (take the dog for a run, clean the kitchen, solve world peace). The bread is quite tasty. It’s perfect for a sandwich or paired with a nice spread. I definitely would make it again especially now that I know all of the steps.
Well Rested Wheat Bread
Adapted from this recipe.
1 cup wheat flour
1 cup all purpose flour
1/4 tsp yeast
3/4 cup warm water
Combine day one ingredients until smooth. Cover and leave at room temperature for 12-16 hours.
1+1/4 cup warm water
1/2 tsp yeast
1 tsp salt
1 tbsp molasses
2+3/4 cup all purpose flour
Add the warm water to the dough and mix. Stir in the salt, yeast, and molasses until combined. Slowly add in the flour while continuously mixing the dough. Once it is all combined, transfer the dough to an oiled bowl and toss once to coat. Let dough rise for 1.5 hours cover at room temp. Divide dough into two piece and shape into an oval. Let rest 20 minutes covered at room temperature. Roll out one end of the dough, lightly baste with olive oil, and fold over. Let sit an additional 1 hour covered at room temp. Preheat oven to 400°F and place a cast iron skillet one shelf below the shelf you plan on using for the bread. Once the oven is hot, place the loaves on a cookie sheet in the oven and add 1 cup of hot water to the cast iron skillet. This will create a steam effect that creates a good crust on the bread. Bake for ~30 minutes and cool on wire rack.