Lady Redesdale, as far as I can determine, was the mother of the Mitford Girls. I don’t know how this bread came to be associated with her, I have it on a recipe clipped from some magazine years ago. It has been in my “to try” file for a long time. I needed some bread in a hurry, and The Word was that it should be whole wheat. So here it is. A 2 1/2 hour or less whole wheat bread that works very well for sandwiches. This recipe is very simple: Measure the ingredients, mix them, ferment for an hour, shape, rise for 30 minutes and bake for 35 minutes.
The recipe doesn’t call for steam in the oven, but I think if you were to use steam you would get a bit more oven spring and a slightly darker crust, especially on top.
|Whole Wheat Flour||22||625||Original 4 1/2 cups|
|Bread flour||7||200||Original 1 1/2 cups|
|Sugar||2 Tblsp||30 ml|
|Dry Yeast||2 packets||14 gms|
|Salt||1 Tblsp||15 ml|
1. Grease 2 baking pans.
2. Place the water in the bowl of a large mixer and add the other ingredients.
3. Mix and knead the dough for 6 minutes on medium speed.
4. Place in a large lightly oiled bowl, cover and let ferment for 1 hour.
5. Remove the dough from the bowl, place it on the counter and divide it into two pieces, each about 1 1/2 pounds / 680 grams.
6. Shape the dough into rectangles the size of the pans and put the dough in the pans.
7. Heat the oven to 400F / 205 C.
8. Cover the pans and let the dough rise for 30 minutes.
9. Place the pans in the oven and bake for 35 minutes.
10. Remove the breads from the oven, remove them from the pans and let cool on racks.
If you are going to use steam in the oven, place a pan on the floor of the oven as you heat it. Then, using great care and, if possible, a transmission funnel, pour a cup of boiling water into the pan.
Here we go:
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