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.
Ingredients
- 3-4 cups bread flour
- 2 pkgs. dry yeast
- 1 tablespoon salt
- 3 T. honey
- 3 tablespoons oil
- 2 1/2 cups hot tap water (120°-130°)
- 2 1/2 cups whole wheat flour
- 1 teaspoon oil to brush loaves
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.