Bohemian Brain at work! I need to add to my ‘Peasant Bread Collection’!
A bread born from seeing a ripe avocado on my kitchen counter. Yep, that’s what happened…didn’t want to throw this ripe baby out, so I decided they might work well in a whole wheat bread. I think you could put me on ‘Chopped’ with the mystery basket, and I would survive to the end. It’s intuitive cooking at it’s best, and it worked. Wanted to make baguettes since I’d never done this before. Then while plundering in my spice drawers and cabinet, I saw some poppy seeds, and, yes, I decided they would add some flair!
Makes: 2 big loaves or 5 small baguettes
Preheat oven to 375
What you need:
1 cup self-rising flour
4 ½ cups whole wheat flour (divided)
2 pkg dry yeast
1 ½ tsp sea salt
¼ cup brown sugar
1 avocado smashed
3 tbl oil
2 cups water (110-120 degrees)
1 egg white
What you do:
In a large mixing bowl, combine all-purpose flour, 3 cups of the whole wheat flour, dry yeast, sea salt and brown sugar. Blend well with a whisk. Add oil to smashed avocado and blend together. Set aside. Add half of the water to the flour mixture and blend. Add avocado/oil mixture and blend into batter. Add remaining water and blend. Using the remaining whole wheat flour, cover a clean surface, sprinkle with flour and turn dough on to it. Knead for about 5-7 minutes.
Place dough into a clean mixing bowl that’s coated with cooking spray. Cover and let rise until about double in size.
After dough has risen, turn onto floured surface and shape into desired loaf sizes. You can also make smaller rolls in whatever shapes, like twisted breadsticks, that you desire. Place on to a parchment paper covered cookie sheet. Cover again and let sit for about 18-20 minutes. Bake in preheated 375 degree oven until done. When you tap on the bread, it will have a hollow sound. The time cooked depends upon the type of loaf size. Larger loaves 45-55 minutes. Smaller loaves 35-40 minutes.
©2012 Alice D’Antoni Phillips Ally’s Kitchen