From Peter Berley’s book "The Modern Vegetarian
Kitchen", this recipe fits well into a tight
schedule. The dough is mixed, kneaded, and left
to rise for 12 hours or up to 2 days in the
refrigerator. After that, just let it return
to room temperature, shape and bake. I use this
recipe for Buns on the Run.
1 teaspoon active dry yeast
1 1/3 cups lukewarm (95° to 105°F) nonchlorinated water
1 teaspoon sugar, barley malt syrup, or honey
2 Tablespoons olive oil
2 teaspoons fine sea salt
¾ cup Daisy ™ Whole Wheat Bread Flour
3 cups Daisy™ White Bread Flour
(plus another ½ cup Daisy Flour for flouring
the work surface
1. In a bowl, combine the yeast, water, and sugar
Stir to blend and let stand until foamy, about 5
minutes. Stir in oil and salt.
2. Add all of the whole wheat flour and enough of
the white flour to form a ragged mass of dough.
Scoop the dough out onto a clean, lightly floured
surface. Wash out the bowl and thoroughly clean
and dry your hands.
3. Knead the dough for 10 minutes until it is smooth
4. Lightly coat the inside of the bowl with oil.
Turn the dough over several times in the bowl and
cover tightly with plastic wrap.
5. Refrigerate the dough for at least 12 to 48 hours.
6. Remove the dough from the refrigerator and let it
come to room temperature, about 2 hours.
7. To shape the dough for a loaf, gently press it
into a 1-inch-thick circle. Fold the top third of
the dough over and press to form a seam in the
middle of the circle. Fold the bottom third up to
meet the seam and press firmly with your fingers
to seal. Flip the dough over and tuck in the edges.
Place the dough, seam side down, in a lightly
greased loaf pan. Cover the dough with a damp towel
and set aside for 1 hour, or until the dough rises
an inch above the pan. Uncover the dough and gently
brush the top with oil or melted butter. Bake for
45 minutes at 400°F until it sounds hollow when
tapped underneath or the internal temperature
reaches 200°F. Turn the bread out onto a rack to
cool for at least 45 minutes before slicing.
YIELD: 1 loaf
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