World bread day 2009 – Tyler’s Indian Maiden Bread
16. Oktober 2009 von chaosqueen
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Just another year ist over since WBD 2008 and today it’s World Bread Day 2009.
Zorra invited us to join WBD 2009 and I don’t hesitated to take part of it. My contribution to WBD 2009 is ‘Tyler’s Indian Maiden Bread’ from the novel The Baker’s Apprentice by Judith R. Hendricks. I love this book and the previous novel ‘Bread Alone: A Novel’. |
It is a coloured moisty bread with a light sweetness and due to the corn flour with a little crisp.
The tast ist really incredible with a hint of butter and honey and I think it’s also good for sandwiches with cheese and ham.
From now on it is one of the top ten breads in our family.
Zum Rezept in Deutsch 
| ========== | REZKONV-Rezept – RezkonvSuite v1.4 |
| Titel: | Tyler’s Indian Maiden Bread eng. |
| Categories: | Yeast, Wheat flour, Corn flour, Oat flour |
| Amount: | 4 small loafs or two bigger loafs |
Ingredients
| 2 | Cup | Water | |
| 1/3 | Cup | Vegetable oil | |
| 1/4 | Cup | Sugar syrup | |
| 1/2 | Cup | Raisins | |
| 5 | Tbsp. | Brown sugar | |
| 2 | Packs | Instant yeast | |
| 1/2 | Cup | Lukewarm water | |
| 2 1/2 | Cup | Unbleached wheat flour | |
| 2 1/2 | Cup | Whole wheat flour | |
| 1 | Cup | Rye flour | |
| 2 1/2 | Tsp. | Salt | |
| 1/2 | Cup | Corn flour | |
| 1/2 | Cup | Oat flour | |
| Corn flour for dusting |
Source
| Judi Hendricks – The Baker’s Apprentice (novel) |
| Erfasst *RK* 15.10.2009 von | |
| Chaosqueen |
Directions
Combine water, oil, sugar syrup, raisins and brown sugar in a mixer to puree the raisins.
Dissolve yeast in the lukewarm water.
Sift 1 cup wheat flour, 2 cups whole wheat flour, rye flour and salt in the kitchen machine’s bowl and mix.
Add water-syrup-mix and dissolved yeast. Kead on middle speed until the dough is even, about 2 minutes. Add the flour until the dough is smooth an releases from the sides of the bowl. Maybe not all of the flour is needed. Knead for about 10-12 minutes.
Place the dough in a lightly grease bowl. Cover and let rise until doubled in bulk, about 1-1/2 hours.
Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on a greased sheet sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk, about 1 hour.
Preheat oven to 190 degrees.
Bake loaves for about 30 to 35 minutes.
Annotation:
I keaded the dough in my Kitchen Aid.
I divided the dough in two halves and baked it in two loaf tins for about 45 minutes until the inner temperature was over 90°C.
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