The Food Matters Project #12: Mostly Whole Wheat Bread

How many of us have a number of cookbooks on their shelves any never tried any of the recipes (or very few of them)?  If you are this person, you should do something similar to The Food Matters Project (with this cookbook or any other).  Each week one of the participants chooses a recipe, and we all try it.  It’s a great idea to cook your way through a cookbook- with only 1 recipe a week!

Whenever I go through a magazine or cookbook, I tend to notice only some recipes.  Since we have began The Food Matters Project, it has been great trying out new dishes which we probably would never have gotten to.

Thanks to Melissa of The Faux Martha, I now tried a new bread recipe.  She chose 2 bread recipes from Mark Bittman’s The Food Matter’s Cookbook: Real Whole Wheat Bread and Mostly Whole Wheat Baguettes.

In the kitchen I tend to stay away from yeast, Sam is the one that makes the pizza dough.  Although I have used yeast a little bit in the past (double-rise wheat bread, whole-wheat pitas and yeast dinner rolls), I’m still not very confident in my abilities.

This bread turned out great, and gave me a little bit more confidence.  I wish I had played around with it a bit more, but I was playing it on the safe side the first time around.

So if you’re worried or scared of yeast, definitely try this bread!  After the first bite this will be a “must-bake” item every single week!

What can you eat with this bread?  Here are some ideas: Triple Green Chicken Salad, Lox, and Tuna & Veggie Sandwich.

Mostly Whole Wheat Bread
Adapted from: The Food Matters Cookbook (pg 542)

This recipe was going to be a baguette, but when I was shaping the dough I think it wanted to be a bread loaf instead.  If you’d like additional flavor or texture, top it off with some poppy or sesame seeds.

2 cups whole wheat flour
1 1/2 cups all-purpose flour + more for shaping
2 tsp salt
1 tsp brown sugar
1 1/2 tsp instant yeast (equivalent to the little packet)
1 1/2 cups of water
1 tbsp olive oil

In a stand mixer combine the: whole wheat flour, all-purpose flour, salt, sugar and yeast.  Start the mixer, using a dough hook.  Then, about a 1/4 cup at a time, add the water into the mixture.  Continue to mix the dough until it forms into a ball.  You might need to add some more water- if so, add it 1 tbsp at a time.

Pour olive oil into a large bowl, swish it around so it is covered where the dough will touch (this will prevent it from sticking).  Put the dough into the bowl, and cover it with a towel or plastic wrap.  Allow it to rest for at least 1 hour at room temperature, it should double in size.

Lightly flour the surface you’ll be working on.  Knead the dough a few times (about 3 minutes).  Roll the dough out into 2 baguettes or 1 loaf of bread.

Heat the oven to 500ºF.  If you’ll be baking the bread on a sheet pan, spray it with non-stick spray, then set the loaf on the pan.  Put the bread into the oven for 10 minutes.  Then turn down the heat (while the bread is in the oven) to 400ºF.  Bake it at 400ºF for 30 minutes or until the inside of the bread is 210ºF).

*If you are topping the bread with seeds, brush the loaf with a little water and then sprinkle on the poppy or sesame seeds (about 1/4 cup) prior to baking.

Le Pain Quotidien

Le Pain Quotidien, a French phrase meaning “the daily bread”, was founded by Alain Courmont in 1990.  He opened the artisanal bakery in Brussels when he was dissatisfied with the bread in the city.  The first café had a long communal table where customers could enjoy a fresh slice of bread with local, organic salads.

Today, Le Pain Quotidien cafés can be found in 26 cities and 18 countries around the world.  The restaurant has a couple of locations around DC, including one which recently opened up in our neighborhood.

What I really like about Le Pain Quotidien is that it tries to source organic ingredients, the menus are seasonal, and its rustic simplicity.  Although any meal can be eaten here, I find that brunches and lunches are the best.  The cafés tend to have a relaxed pace, someplace to enjoy a cup of coffee, read a book, or catch up with a friend.  For those who are looking for a vegetarian or vegan-friendly locales, this is the place to check out!

On a rainy Saturday morning in March, my friend Carolyn and I tried out the new location, and enjoyed some great coffee and food!

 

 

 

 

 

Of course, on a rainy day the best thing is a warm cappuccino.

The level of simplicity draws me to Le Pain Quotidien.  I enjoy the no-frills menu and decor.

What did we order that rainy day?

Carolyn ordered the special: the farmer’s omelette.  It came with a baguette slice, and a salad.  The baguette was delicious, a perfect crunchy crust.

I opted for the organic egg salad tartine, which had capers and anchovies, on whole-wheat bread.

Both dishes were fairly light but filling, I would recommend both.

What else is at Le Pain Quotidien?  You can find: croissants, oatmeal, tartines, quiches, cheese plates, tarts and macaroons.  Grab a friend, order a coffee and just relax the next time a rainy morning comes to town!

Happy Earth Day!  Le Pain Quotidien has teamed up with Stone Barns to celebrate Earth Day (April 22nd).  Stop by a Le Pain Quotidien today for a free packet of basil seeds!

Goodbye 2011, Hello 2012!

Happy New Year Everyone!  Thank you for all of your support with this blog in the last year, it has been wonderful to document all of our culinary adventures.  We’re looking forward to a delicious 2012!

In the week between Christmas and New Year’s there is a relaxing pace in all of our lives.  People aren’t stressed at work and are enjoying the extra time with family and friends.  We have more time t0 read, sleep and relax.  I always look forward to this quiet time of the year.

In year’s past, Sam and I have gone out to a nice dinner on New Year’s Eve.  This year was similar, but rather than going out, we had two of our friends over for dinner.  While Sam had made the entree (filet mignon, roasted broccoli, shrimp and grits), our friends brought over a cream cheese soup and poached pears with cardamom cream (both were finger licking delicious- I can’t wait to try out both recipes).  It was a peaceful evening: wonderful conversations, mouthwatering food and amazing company!

Everyone has a list of resolutions as a new year begins.  There is something nice about starting with a fresh, new calendar.  Rather than resolutions, I make goals.  I was thinking about the goals I had for this blog, for our kitchen, and I decided to write them out for all of you to see them- then you can hold us accountable!  (these are in no particular order)

1. Make more breads from scratch.  Although we had made some breads (Double Rise Wheat Bread, Dinner Yeast Rolls), I’d like to make them more often, rather than buying.  This includes making bagels from scratch, it’d be a fun weekend project.  Any recommendations on good bread books?

2. Make more pasta from scratch.  Takes times, but it’s well worth it.  Any good recommendations for pasta cookbooks?

3. Try to make some Polish dishes, for example I’d love to make pierogi’s or gołąbki.  I’ve seen my mom make them, and they taste significantly better than store-bought.

4. Have less kitchen waste.  For the most part, I think we’re pretty good, but I would like to have a compost pail.  The problem is that I don’t know where we could drop off our compost (here in DC)- anyone have any ideas?  It’s definitely something I’d like to look into.

5. Take a food photo class.  As we make more recipes, I want them to look as appetizing and gorgeous as they taste!

6.  Try making a yogurt or cheese from scratch.  I’ve seen kits to make various cheeses- has anyone ever tried it?  If so, I’d love to hear recommendations!

7.  Travel more!  I actually make this a goal every single year, but it’s a good one to keep reusing.  What does it have to do with food?  You get to try new dishes, new flavors and enjoy every single bite!  Although it’s only January 1st, we have a couple of trips planned, they are:
a. Boston, MA
b. Charlottesville, VA
c. the Outer Banks (NC)
d. honeymoon (TBD- we’ll keep you updated, but it’ll be someplace warm!)
e. Philadelphia, PA
So if you have any suggestions/recommendations for things to do, places to visit, or foods/restaurants to try, we’d love to hear them!

8.  Grow our readership and community!  Check out our Fifth Floor Kitchen Facebook page!  We hope to do some updates to the blog, which is a day by day learning adventure.  Remember, we’d love to have feedback if you’ve tried a dish, made changes to a recipe, if you have questions or just want to say hello!  The three favorite blog posts from 2011 were: Blueberry-Rhubarb Crumble, Zucchini Enchiladas and Carmel, Pretzel and Nutella Bars (so if you haven’t tried one of these- definitely make them soon)!

Fish and Vegetable Stew

We had this for dinner a couple of weeks ago, but it seems fitting to post it today.  In DC it’s gloomy and rainy this afternoon/evening, so some comfort food would be perfect.  Oftentimes during the summer I feel bad staying indoors when it’s so gorgeous out (yes, even when the humidity and temperature are high).  So today would be a perfect day to sit home, relax, watch a movie and eat some stew.

I think both of us were a little surprised how well this came out.  I’ve never made a soup out of fish, so this was a first.  But it’s nice and light- so even when it’s super hot out- it doesn’t feel like a heavy dinner.  And, in case you’re making this during the fall or winter months, you can eat some bread with this to make it a bit more filling.

Fish Stew
Inspired by: Easy Everyday: Simple Recipes

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, chopped (optional)
1 red bell pepper, chopped
1 tsp dried thyme
1 small or 1/2 of a large fennel bulb, chopped
1/2 cup dry white wine
2 cups tomato juice
2 tbsp grated orange peel
juice of 1 orange
1 cup of water
about 1 lb of cod (or other white fish)
1 tsp salt
1 tsp pepper
1/4 cup parsley, chopped

Heat the olive oil in a pan.  Add the onion, garlic, jalapeño, red bell pepper, thyme and fennel for about 5 minutes, or until the vegetables are soft.  Then add the wine, heat it until it boils, and then simmer it uncovered until the liquid has reduced.

Then, add the tomato juice, orange peel, orange juice and 1 cup of water.  Turn up the heat once again, let it cook for about 10 minutes.  Lastly, add the fish and cook for another 5-10 minutes on low to medium heat.  Season with salt and pepper.  Finally, ladle the stew into soup bowls, and sprinkle with parsley.

Double-rise Wheat Bread

This bread satisfied two things for me.  For one, it’s been getting cooler out here, and a slices of warm, fresh bread satisfies my cravings.  And I’ve always wanted to make bread from scratch, so I wanted to try a recipe.  It was delicious!  Warm, and crispy on the outside.  Savory and soft…and a little bit of salty butter completed each slice.

Double-rise Wheat Bread
Adapted from A Chow Life blog

4 cups (20 oz) all-purpose wheat flour
1 tsp granulated sugar
2 tbsp table salt
1/4 tsp instant, fast-rising yeast
2 cups ice water
oil spray

First Rise: In a large bowl, stir together: flour, sugar, salt and yeast.  Vigorously stir in the water into the bowl, and mixing until all of the ingredients are blended thoroughly.  If the mixture is too dry, stir in more water, small amounts at a   time.  Brush or spray the top with oil.  Cover the bowl with plastic wrap or a towel.  Refrigerate the dough for 3-10 hours, then let it cool at room temperature for 18-24 hours.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough toward the center, until most of it is deflated.  Brush or spray the surface with oil once again.  Re-cover the bowl.  Let rise for 1 1/2- 2 1/2 hours at room temperature.  Wait until the dough doubles from the deflated size.

Baking: Turn the oven on to 450 degrees.  Heat a 3 1/4-4 quart (or larger) heavy metal pot (or Dutch oven) in the oven until it is sizzling hot.  Not deflating the dough, roll it into the warm pot.  Spritz or brush the top of the dough with water.  Top with the lid, and shake the pot back and forth to center the dough.  Bake the dough in the lower third of the oven for 55 minutes.  Then remove the lid, reduce the heat for 425 degrees.  Bake for 15-20 or until the top is well browned.  When it seems done, bake for a couple of minutes longer until the center is baked through.  Remove the loaf to the rack and cool thoroughly.

Serve/Store: Cool completely before storing.  The bread will keep at room temperature for 3 days, or may be frozen (airtight) for up to 2 months.

Enjoy!