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Light Whole Wheat Bread and the Magic Bread Book!

March 8, 2010

I, like most people, tend to think that when someone says they “bake their own bread” what they mean is they put a bunch of ingredients together, knead the bread, let it rise, “punch it down” (whatever that means) let it rise again, knead it again, do the hokey pokey and turn themselves around then maybe, maybe 45 hours later there is bread. That’s all fine and good if you’re, oh, I don’t know, Mrs. Wilder from Little House on the Prairie, but for me, a working girl, this will not do. Still, I love the smell of fresh-baked bread, I love the taste of it, I love bread. When I found the book Artisan Bread in Five Minutes A Day, it changed my world. This book is a revolutionary way to bake bread. Mix some stuff in a pot, let it rise, and dump it in the fridge. The next day, take off a hunk, roll it around, let it rest, and put it in a hot, steamy oven. It truly is magic.  This recipe is from the book, Artisan Bread in Five Minutes a Day, and I absolutely love it. I am not going to post the recipe (even my own adaptation of it) because I am that convinced that you should buy the book or check it out of the library and read for yourself. If, however, you want to read about the basic concept of this bread and to see a very similar crusty white boule, check out this recipe from the New York Times. (The only difference between the recipe in the article and this light whole wheat version is that this recipe has a mixture of whole wheat and white flours whereas the one in the article is only white flour.) Happy Bread Baking!

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