Granary Bread Coolrise©

Bernard Clayton, one of the great bread cookbook authors of today, has developed a method for making bread where all the rising and proofing are in the refrigerator. He calls this the Coolrise© method. This recipe for a honey wheat bread and another for white bread use this method. They are great breads to bake at the last minute for dinner or another occasion, having gotten the messy work and preparation out of the way the night before. For further explanations of his method, see Clayton, Bernard, The Complete Book of Breads, p. 155.


Method: Oven: 400° F. , 30-40 minutes
Yield: 2-9 inch loaves

Measure 2 1/2 cups flour, yeast, salt, honey, and oil into the work bowl of a food processor fitted with the plastic blade. Pour in the water, and mix for 1-2 minutes. Add 1 cup of whole wheat flour, and beat for 1-2 minutes. Add remaining whole wheat flour and 1 cup bread flour (or more, if needed), and proceed to mix until "ear-lobe" consistency. Cover with towel or plastic wrap and rest for 20 minutes. Shape into 2 round loaves, put into 9" cake pans, brush with oil, cover with plastic, and refrigerate for 2-24 hours. Remove, and bring to room temperature for 10 minutes. Cut graceful curves on top; bake for 30-40 minutes.
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