{"id":37546,"date":"2015-10-26T20:40:45","date_gmt":"2015-10-27T00:40:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37546"},"modified":"2015-10-27T12:12:43","modified_gmt":"2015-10-27T16:12:43","slug":"whole-wheat-bread%e5%85%a8%e7%b2%92%e7%b2%89%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37546&lang=en","title":{"rendered":"Whole Wheat Bread
\u5168\u7c92\u7c89\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

\"65\"<\/a><\/p>\n

Whole Wheat Bread<\/strong><\/p>\n

Whole wheat bread is not very fun to make because it does not rise as well as regular bread.<\/p>\n

<\/p>\n

But I do like the idea of eating something “whole”!<\/p>\n

Making this bread was rather an accident because I did’t realize I didn’t have all purpose flour that I usually use to make this type of bread, until I had already started the bread making process.<\/p>\n

I still had some bread flour so I used both the bread flour and whole wheat flour.<\/p>\n

Before putting in the oven, the dough looked so formless and I was worried, but it looked just fine once out of the oven.<\/p>\n

I actually like the color of the whole wheat bread as it looks so warm and rustic.<\/p>\n

\"66\"<\/a><\/p>\n

\nWhole Wheat Bread<\/strong>adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>” – makes 2 loaves<\/p>\n

1.5 cup warm water
\n1 tablespoon dry yeast
\n1 teaspoon salt
\n1 cup bread flour
\n2 ~ 2 1\/4 cups whole wheat flour<\/p>\n

1. Put warm water in a large container.
\n2. Add yeast and salt, and mix well.
\n3. Add flour and mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Form two balls. Roll the dough. Let them rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. Slash a line in the middle of the top with a sharp knife. Put the loaves on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for 30 minutes.<\/p><\/div>\n

\"67\"<\/a><\/p>\n

\u5168\u7c92\u7c89\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n

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\u5168\u7c92\u7c89\u30d1\u30f3\u3001\u3075\u3064\u3046\u306e\u30d1\u30f3\u306b\u6bd4\u3079\u308b\u3068\u81a8\u3089\u307f\u304c\u5c11\u306a\u3044\u306e\u304c\u9762\u767d\u304f\u306a\u3044\u3093\u3067\u3059\u3088\u306d\u3002<\/p>\n

\u9031\u672b\u306b\u4f5c\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u610f\u56f3\u3057\u3066\u4f5c\u3063\u305f\u308f\u3051\u3067\u306f\u306a\u304f\u3001\u30d1\u30f3\u3092\u4f5c\u308b\u305e\u3001\u3068\u6c7a\u3081\u305f\u5f8c\u306b\u3001\u3075\u3064\u3046\u306e\u5c0f\u9ea6\u7c89\u3092\u5207\u3089\u3057\u3066\u3044\u305f\u3053\u3068\u306b\u6c17\u3065\u3044\u305f\u305f\u3081\u3002<\/p>\n

\u5168\u7c92\u7c89\u3068\u30d6\u30ec\u30c3\u30c9\u30d5\u30e9\u30ef\u30fc\uff08\u5f37\u529b\u7c89\uff09\u3092\u6df7\u305c\u3066\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n

\u30aa\u30fc\u30d6\u30f3\u306b\u5165\u308c\u308b\u307e\u3067\u306f\u3061\u3087\u3063\u3068\u5fc3\u914d\u3060\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u306a\u304b\u306a\u304b\u3044\u3044\u611f\u3058\u306b\u713c\u304d\u4e0a\u304c\u308a\u3002<\/p>\n

\u3082\u3061\u308d\u3093\u81a8\u3089\u307f\u306f\u30a4\u30de\u30a4\u30c1\u3067\u3059\u304c\u3001\u3053\u306e\u7d20\u6734\u306a\u8272\u306f\u597d\u304d\u3060\u3063\u305f\u308a\u3057\u307e\u3059\u3002<\/p>\n

\"59\"<\/a><\/p>\n

\u9031\u672b\u306b\u96d1\u8ca8\u76ee\u5f53\u3066\u306b\u30b7\u30e7\u30c3\u30d4\u30f3\u30b0<\/a>\u3078\u884c\u3063\u305f\u3068\u5148\u65e5\u8a71\u3057\u307e\u3057\u305f\u304c\u3001<\/p>\n

\u305d\u306e\u6642\u306e\u6226\u5229\u54c1\u3092\u3082\u3046\u4e00\u3064\u7d39\u4ecb\u3002<\/p>\n

\u30d6\u30e9\u30c3\u30af\u30a6\u30a9\u30fc\u30eb\u30ca\u30c3\u30c8\uff08\u9ed2\u304f\u308b\u307f\u6728\uff09\u306e\u307e\u306a\u677f\u3002<\/p>\n

\u4ed6\u306e\u6728\u6750\u306b\u6bd4\u3079\u308b\u3068\u3061\u3087\u3063\u3068\u9ad8\u3081\u3067\u3059\u304c\u3001\u3053\u306e\u6291\u3048\u305f\u8272\u5408\u3044\u304c\u597d\u304d\u3067\u3059\u3002<\/p>\n

\u3046\u3061\u306e\u767d\u3044\u30ad\u30c3\u30c1\u30f3\u306b\u3061\u3087\u3046\u3069\u3044\u3044\u30a2\u30af\u30bb\u30f3\u30c8\u306b\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Whole Wheat Bread Whole wheat bread is not very fun to make because it does not rise as well as regular bread.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-37546","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37546"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37546\/revisions"}],"predecessor-version":[{"id":37593,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37546\/revisions\/37593"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}