Since the restaurant is downtown and incredibly out-of-the-way for a good meal that I could get much closer to home, I think I will settle for picking up a cheesecake treat whenever I'm in town, and making this excellent replica of their tasty bread.
Active: 35 minutes
Inactive: 2 hours, 15 minutes
Cook: 35 minutes
1.5 Tablespoons dry active yeast
2 cups warm water
3-3 1/2 cups bread flour
1/2 cup whole wheat flour
1 1/2 cups medium rye flour (I found this in the organic section of the grocery store)
1/2 cup instant dry milk powder
2 1/2 teaspoon salt
1/2 cup packed brown sugar
2 Tablespoons molasses (can sub. dark corn syrup if needed)
1/3 cup vegetable oil
1/4 honey (I cheat and use the 1/3 measuring cup and eyeball the honey, because it comes out cleaner with the oil)
All-Purpose flour for kneading/shaping
2 Tablespoons melted butter for brushing
2 Tablespoons rolled or steel-cut oats
1 Tablespoon milk
- Mix warm water (105-110 degrees F) with yeast in small bowl. Let stand for 5 minutes for the yeast to do its magic.
- Mix 3 cups bread flour (reserve 1/2 cup), whole wheat and rye flours, milk powder, salt, and brown sugar in bowl of standing mixer. Mix for a few minutes on low to make sure all ingredients are combined.
- In a separate bowl, mix oil, honey, and molasses. Set aside.
- Turn the mixer (dry ingred.) on low and slowly add the yeast mixture and honey mixture. Once fully mixed, cover the bowl with plastic wrap and let sit for 30 minutes.
- Switch to your dough hook and knead the dough 2-3 minutes on low until the dough comes together, slightly pulling away from the sides. If the dough seems too sticky, add the reserved 1/2 cup bread flour, a little at a time. Lightly oil a large bowl, and place the dough in the bowl, turning to coat all sides. Cover with plastic wrap and let sit in a warm place away from drafts for 30 minutes.
- Lightly flour a smooth surface with all-purpose flour and do a stretch and fold with your dough. For help, visit this website! Place the dough back in the bowl, cover, and let stand another 30 minutes. Do another stretch and fold, place dough in the bowl, cover, and let sit 45 minutes. This is a very important step in developing the bread, so don't skimp!
- Shape your bread into 3-4 baguettes. Cover and let rise until almost doubled in size.
- Place a baking stone on the middle shelf of your oven with a metal baking pan on the bottom shelf. Preheat oven to 425 degrees F. (I highly suggest using a baking stone, but if you do not have one, you can invert a baking sheet and place the bread on the top.)
- When the dough is ready, cut 3 slashes about 1/4 inch deep in the top of the bread. Brush with melted butter. If you would like to add the oats (I think it gives the bread a great crunch and flavor), soak the oats in milk for a few minutes and brush on top. The milk helps to stick the oats to the bread.
- Lower oven temperature to 375 degrees F, and place the bread on the baking stone. Before shutting the door, place 1 cup water in the metal pan below and shut quickly to trap the steam.
- 15 minutes into baking, remove the metal pan and rotate the loaves. Bake for another 10 minutes. Check to see if the bread is getting too dark on the outside. If so, wrap the loaves in aluminum foil to prevent burning. Bake for another 10-15 minutes or until the bread is done. You can check by hitting the heel of a wooden spoon on the bread--you should hear a hollow thud if the bread is finished.
The Baking Barrister