Recipe from @jgpittenger
I finally bought that bread baker to make the two loaves as the recipe suggests. Previously, not having that double bread baking thing I had baked it as one loaf.
@dutchothotmailcom -- DO try it. It's delicious -- and as Jane says, she and her husband eat it while it's hot before it's even had time to cool down much. If you go to the link above, you will see that Krista @blueberry1222 has christened the bread "365 bread" so it would be fun for more people to bake their versions and post the photos.
@ludwigsdiana@pamknowler@gosia@blueberry1222@dutchothotmailcom@haskar@milaniet@sherimiya -- I do encourage all of you to try this bread of Jane's. After all, Krista @blueberry1222 has dubbed this the "365 Bread";. I baked bread in my 20s but hadn't cooked or baked in decades. This pandemic has grounded me at home so baking has kept me entertained. I'm serving these long loafs on my husband's fish plate. He made whole poached salmon and arranged fresh herbs on top and then sealed it all in aspic and served it on this plate. But now it has bread on it.
Here's @jgpittenger Jane's recipe:
Start by “feeding” your sour dough starter...add 1 c flour (I use rye but wheat or whole wheat would be fine) and 1/2 c warm water to your started. Let it bubble with glad wrap or the like over it overnight in warm place. Then in morning feed again...1 c flour and 1/2 c warm water and bubble in warm place again for several hours and then...
Ingredients:
1 c “fed” sourdough starter
1 1/2 c lukewarm water
2 tsp yeast
1 TBL sugar
2 1/2 tsp salt
2c rye flour
1 c whole wheat flour
Up to 2c white flour
2 Tbl caraway seeds
3/4 c minced onions
Directions:
1) combine all ingredients to form a soft dough. I use bread hook on kitchen aid and beat them in gradually until they just begin to attach to the hook...still pretty moist...and then let mixer “knead” it for maybe 5 min and then knead by hand adding just enough flour to keep it from sticking to board. It seems to me it turns out lighter with less flour rather than more
2) allow to rise in covered oiled bowl until double..about 90 min
3) gently divide in half
4) shape into two oval loaves or two 10-11 logs. Roll each in mixture of poppy seeds, sesame seeds, and coarse salt. Place on lightly greased bak8ng sheet. Cover and let rise in warm place until very puffy...about an hour. Toward end of rising time, preheat oven to 425F
5) spray loaves with lukewarm water (I never do that)
6) make 2 or 3 ( for logs) fairly deep diagonal slashes in each
7)bake bread for 25- 30 minutes until a deep golden brown. Remove from oven and cool on wire rack...or eat immediately if you are Jim and me! Enjoy
** and be sure to tag us if you bake it. I created the tag jane's-bread
Here's @jgpittenger Jane's recipe:
Start by “feeding” your sour dough starter...add 1 c flour (I use rye but wheat or whole wheat would be fine) and 1/2 c warm water to your started. Let it bubble with glad wrap or the like over it overnight in warm place. Then in morning feed again...1 c flour and 1/2 c warm water and bubble in warm place again for several hours and then...
Ingredients:
1 c “fed” sourdough starter
1 1/2 c lukewarm water
2 tsp yeast
1 TBL sugar
2 1/2 tsp salt
2c rye flour
1 c whole wheat flour
Up to 2c white flour
2 Tbl caraway seeds
3/4 c minced onions
Directions:
1) combine all ingredients to form a soft dough. I use bread hook on kitchen aid and beat them in gradually until they just begin to attach to the hook...still pretty moist...and then let mixer “knead” it for maybe 5 min and then knead by hand adding just enough flour to keep it from sticking to board. It seems to me it turns out lighter with less flour rather than more
2) allow to rise in covered oiled bowl until double..about 90 min
3) gently divide in half
4) shape into two oval loaves or two 10-11 logs. Roll each in mixture of poppy seeds, sesame seeds, and coarse salt. Place on lightly greased bak8ng sheet. Cover and let rise in warm place until very puffy...about an hour. Toward end of rising time, preheat oven to 425F
5) spray loaves with lukewarm water (I never do that)
6) make 2 or 3 ( for logs) fairly deep diagonal slashes in each
7)bake bread for 25- 30 minutes until a deep golden brown. Remove from oven and cool on wire rack...or eat immediately if you are Jim and me! Enjoy
** and be sure to tag us if you bake it. I created the tag jane's-bread