This Tassajara Basic Bread is a timeless favorite, offering the rustic charm of homemade baking with a deeply satisfying texture. Made primarily with whole wheat flour, this bread delivers a nutty, wholesome flavor profile that pairs beautifully with soups, salads, or as a simple toast with butter. The recipe utilizes a sponge method, allowing the yeast to activate fully and develop complex flavors before the salt and remaining flour are added. The result is a loaf with an open crumb structure and a sturdy, golden-brown crust. It is incredibly versatile, serving as a nutritious staple for vegetarian diets or a comforting side dish for family dinners. With simple ingredients like honey or molasses for subtle sweetness and milk powder for richness, this bread is accessible to bakers of all skill levels while rewarding patience with superior taste and texture.
Tassajara Bread, Basic
Description
This Tassajara Basic Bread is a timeless favorite, offering the rustic charm of homemade baking with a deeply satisfying texture. Made primarily with whole wheat flour, this bread delivers a nutty, wholesome flavor profile that pairs beautifully with soups, salads, or as a simple toast with butter. The recipe utilizes a sponge method, allowing the yeast to activate fully and develop complex flavors before the salt and remaining flour are added. The result is a loaf with an open crumb structure and a sturdy, golden-brown crust. It is incredibly versatile, serving as a nutritious staple for vegetarian diets or a comforting side dish for family dinners. With simple ingredients like honey or molasses for subtle sweetness and milk powder for richness, this bread is accessible to bakers of all skill levels while rewarding patience with superior taste and texture.Ingredients
Directions
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In a large bowl, combine 6 cups of lukewarm water, yeast, and the sweetening (honey or molasses).
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Stir in the dry milk powder until dissolved.
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Gradually add 7 to 8 cups of whole wheat flour, mixing thoroughly with a spoon or dough hook until a thick batter forms.
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Cover the bowl and let the sponge rise in a warm place (85-100 F) for 30 to 40 minutes, or until bubbly and increased in volume.
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Add the salt, butter or oil, and the remaining 6 to 8 cups of whole wheat flour.
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Knead the dough on a floured surface or in a stand mixer for 10 to 15 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour.
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Punch down the dough to release air bubbles.
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Cover and let the dough rise again for 40 to 50 minutes.
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Turn the dough out onto a floured surface and divide it into four equal portions.
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Shape each portion into a loaf and place them into greased loaf pans.
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Cover the loaves and let them rise for 15 to 25 minutes, or until they crown just above the rim of the pans.
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Preheat the oven to 350 F (177&# 194;°C).
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Using a sharp knife, slash a shallow cut across the top of each loaf.
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Bake for 50 to 70 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3212.7kcal
- % Daily Value *
- Total Fat 46.5g72%
- Saturated Fat 19.5g98%
- Cholesterol 66.9mg23%
- Sodium 36854.1mg1536%
- Total Carbohydrate 635.4g212%
- Dietary Fiber 84.0g336%
- Sugars 34.8g
- Protein 113.5g227%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
