Yesterday I went shopping in Copenhagen in this wonderful store (Notre Dame), which has a lot of cute cook and bake ware – and a ton of other things. I bought A LOT of stuff, and one of them was this proofing basket (sometimes refered to as a banneton), which lets your bread create a cool pattern, while it rises.
So today, I wanted to try it out!
I mixed the dough for a classic whole grain bread, and dusted the basket with flour so the risen dough would drop easily onto my baking sheet.
I found this video on how to break in a proofing basket, and did just that.
I then added the dough.
Let it rise for two hours. Tada!
Then it was time to turn the basket upside down on a baking sheet. Here we go!
It cracked a little bit, but that just makes it even more rustic, right?
Instead of using an egg wash, I brushed the bread with milk. It gives almost the same crust, and I wanted to save an egg, but you can just do an eggwash, if you want. No biggie.
Place in the oven at 190 degrees C (375 F) for 25 minutes, and there you go. Perfect, patterned bread.
A few rose petals never hurt nobody.
Nom nom nom!
Whole grain proofing basket bread 2013-11-07 13:19:42 Yields 2 Healthy everyday bread with whole grains and whole wheat
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2 hr 30 min
2 hr 30 min
- 1 cup water (luke warm)
- 50 grams of active dry yeast
- 3 eggs
- 1/2 tsp salt
- 1/4 cup olive oil (or vegetable oil)
- 2 T granulated sugar
- 3 cups whole wheat flour
- 1 cup of grains (I used a mix of sunflower seeds, linseeds, cracked wheat, rye and sesame seeds)
- 1 cup all-purpose flour
- 1/4 cup milk (for brushing)
- In a big bowl, add water and yeast. Mix with a wooden spoon.
- Add eggs, salt, oil and sugar. Mix with the spoon.
- Add the whole wheat flour a cup at a time, and mix with the spoon. The dough will be lumpy, but that’s ok.
- Add the grains. Stir.
- Add all-purpose flour little by little, untill you hav a dough that’s firm but still moist.
- Turn the oven on for two minutes and then turn it off (it just need to be a little warm)
- Add half of the dough to your proofing basket and cover it with a towel. Place it in the warm oven and let it sit there for two hours. Remove from oven and gently turn it out on a baking sheet.
- Bake in the oven at 190 degrees Celsius (375 F) for about 25 minutes.
- Save the rest of the dough in a bowl in the fridge for up to a week.