Today I worked just half of the day because around lunchtime the plumber should have a look at our bathtub. While he was searching for leak I used the time to refill our empty breadbox. I choose the recipe for the bread already yesterday evening at Chili und Ciabatta: Light Bread with Wheatberries.
I changed the recipe a little bit, I reduced the yeast amount and instead of normal wheat I used Ebly (tender wheat). I like Ebly very much, because it needs just 15 min untill cooked. Perfect if I have not much time to cook.
The recipe is easy to do and the resulting bread is fluffy but has a distinct bite from the wheatberries.
And the plumber find the leak, too: the soap dish in the tub was not water-proof sealed! If tomorow everything is dry, too, then everything is finde 🙂
Light Wheat Berry Bread
- 400g flour (Type 550)
- 380g water
- 1g fresh yeast
- all poolish
- 550g flour (Type 550)
- 240g water
- 20g salt
- 2g fresh yeast
- 360g cooked wheat (=160 g not cooked Ebly)
Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).
The next mornig: Mix all incredients for the dough and knead it for about 8 min, add the cooked wheat and mix in low speed until it is incorporated.
Ferment the dough for 2 hours.
Shape the dough into a tight ball and place it, seam-side-up, in a well-floured, linen lined basket or glas bowl and proof for 1 hour.
Slash the loaf directly before baking.
Bake for 60min at 250°C with steam on a hot stone.
Viele schöne Brote kann man bei Susans wöchentlichen Yeastspotting sehen!