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Caption: Whole Wheat Masala Bread
{a recipe}
Caption: Masala bread was one of my favorite breads as a kid. Here's my whole wheat version adapted from one of my favorite bread cookbooks, "The New Artisan Bread in 5 minutes a Day"by Jeff Hertzberg and Zoë François.
Caption: 1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon dried oregano
1 teaspoon lime zest, fresh
1.5 cups water, heated to 100F
1 teaspoon kosher sea salt
1 tablespoon instant yeast
1 teaspoon sugar
1 lb whole wheat flour
Extra flour for dusting
Cornmeal or parchment paper for baking
_______ Ingredients
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Caption: Mix the turmeric, garam masala, oregano and lime zest in a small bowl and keep aside until ready to use.
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Caption: Add the salt, yeast and sugar to the water and stir.
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Caption: Place the flour in a large mixing bowl. Make a well in the center and pour the liquid mixture into the center.
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Caption: Mix all the ingredients in the bowl with your hand or with a wooden spoon until almost combined. Toss in the spice mixture from earlier and combine together to form a large sticky ball of dough.
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Caption: Cover the dough (not airtight) allow the dough to rest at room temperature for about two hours. The dough will rise and collapse
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Caption: On a clean surface, using wet hands quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides rotating the ball, a quarter turn, as you proceed. Shape into an oval loaf.
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Caption: Lightly dust the surface of the loaf with a little flour.
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Caption: Using a sharp serrated knife make 5 to 6, half-inch-deep cuts along the length of the loaf. Allow to rise for one hour uncovered on a pizza peel covered with a little cornmeal or on a sheet of parchment paper.
Caption: Place a place a wire rack in the middle of the oven. Place a pizza stone on the rack.
Place a second wire rack with a baking sheet on the bottom shelf of the oven.
Preheat the oven to 400F.
After the bread has risen for 1 hour, generously sprinkle cornmeal on the surface of the heated pizza stone.
Carefully transfer the loaf using the pizza peel or parchment paper onto the hot stone.
Pour a cup of tap water (at room temperature), onto the lower baking sheet, immediately shut the oven door.
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Caption: Bake for about 20-25 minutes until surface is hard to touch and deeply browned.
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Caption: Once the bread is baked, remove from oven and allow to cool on a wire rack.
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Caption: Slice with a serrated bread knife and enjoy your masala bread
Caption: More tips and instructions at
http://www.abrowntable.com/home/whole-wheat-masala-bread
This recipe is adapted from www.artisanbreadinfive.com
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