Rustic Bread (Vegan and Fat free) | How to make Rustic Bread (Vegan and Fat free)

By Namita Tiwari  |  6th Dec 2015  |  
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  • Rustic Bread (Vegan and Fat free), How to make Rustic Bread (Vegan and Fat free)
Rustic Bread (Vegan and Fat free)by Namita Tiwari
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

228

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About Rustic Bread (Vegan and Fat free) Recipe

This healthy no fat bread signifies the beauty of simplicity. The simplicity that is found in the rustic life. Uncomplicated, basic, pure and divine….No pans required, shaped with hands. And when being baked, a lovely aroma wafts through and the bread is best enjoyed with some soup or stew made from the home grown veggies.

Rustic Bread (Vegan and Fat free)

Ingredients to make Rustic Bread (Vegan and Fat free)

  • Preferment - 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • ¾ cup water plus a little more
  • ½ tsp salt
  • 1 pinch of instant yeast
  • Final Dough - 1 and 1/4 cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • All of the preferment
  • water to knead dough

How to make Rustic Bread (Vegan and Fat free)

  1. Whisk all purpose flour, whole wheat flour salt and yeast. Add water. The flour should be hydrated. Cover the bowl and leave the preferment out at room temperature for 18 hours. It should become bubbly and smell sour.
  2. To prepare the final dough, whisk together all the dry ingredients. Add preferment. Mix well with hands. Now add water slowly. Mixing well after each addition. Mix water and knead till soft dough is obtained.
  3. The dough requires thorough kneading for more than 10 minutes so that the preferment is evenly incorporated in the new dough.
  4. When an almost even soft dough is ready, place the dough in a greased bowl turn around and cover with a litchen towel and ferment for 1 ½ hours.
  5. At the end of fermentation, when the dough is well risen, take it out on a clean surface, shape into a ball by folding the dough and degassing it gently.
  6. Round the dough in your hand. Bring the sides of the dough to the bottom rounding it. Squeeze and pinch the seam very tightly.
  7. Place the ball on the greased baking tray, cover and let it rest for 1 hour. It should become double in size by the end. Before baking, score the ball of risen dough with a sharp knife.
  8. Bake in a pre heated oven at 200 degrees C for 25 to 30 minutes till the bread is well baked. It should turn golden brown.

My Tip:

This is Jeffrey Hamelman's recipe. Add water gradually because loose dough will not retain its shape. It will spread out. If you want big size holes in the bread, do not degas after first rise. Just fold it into a ball.

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