Homemade Bread

Tonight we had the Cooking Group and it was "Homemade Bread" by Chelsea Weidmann. Chelsea is definitely a Pro, she did an amazing job!

Thank you Chelsea, I can't wait to make it myself!

Here's the recipe. It's adapted from one in "The New Bread Book" by Ursula Ferrigno.

Couronne
1 C whole wheat flour
2 1/2 C white flour
4 T ground flaxseed
1 1/2 tsp salt
2 tsp sugar
2 1/2 tsp dried yeast (not quick-rising)
3/4 C warm water
1 scant C natural plain yogurt
Mix the flours, flaxseed, salt and sugar. Make a well in the center and add the yeast, water and yogurt. Stir just enough to make a soupy mess in the middle of the bowl. Cover with plastic wrap and leave for 20 minutes.
Stir the contents of the bowl to make a soft dough, turn onto lightly floured surface and knead for 5 minutes (or until you've mixed in enough flour to make the dough not sticky, depending on your luck). The goal is to have a soft, elastic dough. Place the dough in a greased bowl, cover with plastic wrap and leave to rise 45 minutes.
Punch down the dough (literally. Punch the center one time.) and then tip it onto a lightly floured surface and knead 2-3 minutes. Shape into a circle, make a hole in the center to form a ring. Place on a lightly greased baking sheet and place a small, oiled bowl in the center of the ring. If you want to make gashes in the top of the bread, now is the time to do so. Use a sharp, preferably serrated, knife and lightly slice designs onto the top. Cover with plastic wrap and leave to proof (aka second rising) for 30 minutes.
Take off the plastic wrap before baking (don't laugh--I've seen people forget). Bake at 425 degrees for 20-25 minutes. The base of the bread will sound hollow when you tap on it if it's finished. Cool on a wire rack--cooling in the pan you baked it in will make the bottom soggy.