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Wayfarer Bread pt 1

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Published on Mar 14, 2010

A friend asked me over to show her how to make wayfarer bread. Please ignore my pauses from time to time. My young pup was playing with her dog and I was distracted from time to time watching them.

Wayfarers bread is the most basics of breads.

Take wheat berries and sprout or malt them until the sprout ends are about twice as long as the wheat berry itself. Keeping the berries wet, grind them in something that is made for grinding wet ingredients; a meat grinder, food processor, motar/pestle. I like to leave mine a bit chunky but you can grind yours down to a paste is you wish. With clean wet hands knead the dough. This is what gets the gluten going. The more you knead, the higher the bread will rise to a point. This will not rise as high as yeast bread but it will have a soft dense center. At this time you can knead in some fruit or even a bit of jam if your dough isn't very wet. When you are done kneading the dough cover it with a wrap and let set in a warm place for an hour. Form into no bigger than 4 inch loaves. If you are serving mulitple people make multiple loaves. Then put it onto a greased cookie sheet. I used corn meal instead of oil just because I don't have much veggie oil. Bake at 250 degrees for two to two and a half hours. You can eat this bread practically right out of the oven. It is a sweet dense bread that is great with fresh homemade butter and or a dab of honey.

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