Wolfgang Puck BTOBR0060 Bistro collection Manual page 21

Spago 6-Grain
Country Bread
Makes 3 loaves
An oven thermometer is very important for bread baking since oven
temperature is not always accurate. This is good freshly baked, but I like
it even more the next day, toasted and spread with butter and a
good marmalade.
INGREDIENTS
6 cups 6-grain mix*
1 1/2 cups all-purpose flour
3 1/4 cups water at 58°
1 package (1/4 ounce) active dry yeast
METHOD
1 Insert the dough hook into an electric mixer and on 1 or low speed,
combine the grain mix and the flour. Pour in the water, sprinkle in the
yeast, and raise the speed to 2. Let the machine run 15 to 20
minutes, scraping the dough from the dough hook as necessary.
When the dough is ready, the temperature of the dough should be
between 78° and 80° and the dough will pull cleanly away from the
sides of the bowl, but will still be sticky.
2 To remove the dough from the bowl easily, sprinkle a little flour over
and around the dough and with floured hands, turn out onto a
heavily floured board. You must work quickly because the dough is
sticky. Pat down into a rectangle about _ inch thick. Gently fold the 4
sides toward the center, like an envelope, and invert, folded sides
down. Sprinkle a little flour on top and cover with a linen tea towel
(not terry cloth) and let rest for 70 minutes. (The timing is very
important.)
3 Cut the dough into 3 pieces, each about 24 ounces. Flatten each
piece into an 8-inch square, fold in half, and press down on the seam.
Turn, seam-side up, and press down on the long seam to flatten.
Fold one long end toward the center and then fold the other end
over, folding the dough into thirds. Fold the dough in half, from top
to bottom, press down on the seam, and gently roll into an 8-inch
long loaf. Cover with the lightly floured tea towel and let rise 1 1/2 to
2 hours. Repeat with the two remaining pieces of dough.
4 Preheat the oven to 400° on Bake.
40
Spago 6-Grain (cont'd.)
5 With a single-edge razor blade or a very sharp knife, make 5
diagonal slashes across the top of each loaf. Carefully slide the
breads onto a baking stone and bake 10 minutes. Lower heat to
350F and spray with a little water (a mister for plants can be used)
and continue baking about 1 hour longer, or until the breads are
richly browned.
6 Cool on a rack and slice.
To prepare ahead: Through step 6. If wrapped well and refrigerated,
the bread will keep 2 to 3 days. This is wonderful toasted.
*6 - Grain Mix can be purchased from the following vendor:
American Spoon Food
PO Box 566
Petroskey, MI 49770
800-222-5886
41