The recipe is from Beth HEnsberger's Bread Machine Cookbook, page 206.
1 1/2 cups buttermilk
1/2 cup water
3 cups whole grain flour
1 T gluten with Vitamin c
1 1/2 t salt
1 package yeart
1. Place all ingredients in pan and choose dough cycle.
2. At end of cycle, deflate dough and wait 30 minutes- dough in machine, lid closed.
3. Remove dough, knead with dough card, pat out into 12X6 inch rectangle. At this point I chose to add the optional 1 1/2 cups of raisins. You could add currants, chopped dried apricots, coarsely chopped walnuts, pecans or hazelnuts. Press additional choices into dough. Or add nothing. whatever you like.
4. Roll dough up to a long oval and allow it to rise beneath a clean tea towel. At this point, contrary to directions, I place dough on the sheet on which I'll later bake it.
5. Slash or cut the surface of the dough 4 or 5 times along the length of the loaf, about an inch deep. Bake in a preheated 400 degree oven for 32-38 minutes.
Directions call for bread stone, which I omitted because my bread stone broke and I never replaced it, so I simply baked it on the baking sheet I used for the final rise.
I also made two baguettes rather than one. Eat one freeze one. ;)
5 Comments
Let it thaw in plastic at room temp and heat, unwrapped in a 350 oven for 5-10 minutes
1 1/2 cups buttermilk
1/2 cup water
3 cups whole grain flour
1 T gluten with Vitamin c
1 1/2 t salt
1 package yeart
1. Place all ingredients in pan and choose dough cycle.
2. At end of cycle, deflate dough and wait 30 minutes- dough in machine, lid closed.
3. Remove dough, knead with dough card, pat out into 12X6 inch rectangle. At this point I chose to add the optional 1 1/2 cups of raisins. You could add currants, chopped dried apricots, coarsely chopped walnuts, pecans or hazelnuts. Press additional choices into dough. Or add nothing. whatever you like.
4. Roll dough up to a long oval and allow it to rise beneath a clean tea towel. At this point, contrary to directions, I place dough on the sheet on which I'll later bake it.
5. Slash or cut the surface of the dough 4 or 5 times along the length of the loaf, about an inch deep. Bake in a preheated 400 degree oven for 32-38 minutes.
Directions call for bread stone, which I omitted because my bread stone broke and I never replaced it, so I simply baked it on the baking sheet I used for the final rise.
I also made two baguettes rather than one. Eat one freeze one. ;)
Take care,
Lynn