In a previous post, our friend, Jesse Morrow , interviewed his friend, Josh Mattson, where we learned about his journey of discovering his passion for creating a bread that goes against the grain (pun completely intended). Josh was intrigued by the whole gluten-free movement and really wanted to go back to the "old world" style of picking up wheat berries and milling it himself with his own bicycle in his basement. His passion grew for bringing the intimate traditions back into the bread making process and these loaves are baked with a whole lotta love. (Read up on it in our previous post Here)
Jesse // I hope you’re all ready to try your hand at making Josh’s Whole Wheat Loaf. I’ve had many slices of this bread and cannot get over how delicious it is! Roll up your sleeves, and remember that bread is forgiving and it’s really difficult to make a bad loaf!
*Note: Josh is making 4 so don’t be deceived by any measurements or container sizes in the photos!
- 100g White Flour
- 100g Starter (or 2 teaspoons of dry yeast)
- 2 tea spoons of salt
- 380g Water (hot)
1. Mix flours in a large bowl, add warm water and starter - mix with wooden spoon.
2. Let sit for 30 minutes, then add salt and mix into dough by hand
3. Let the mixture sit at room temperature for 3-4 hours until it almost doubles in size. Use hands to fold the mixture 3-5 times throughout the resting time.
— At this point if you’ve run out of time or simply can’t cook the bread right away, feel free to put the dough in the fridge overnight and pick up where you left off in the morning.—
4. Find a flat surface and sprinkle a light dusting of flour down before you go any further. Next, pour the dough out and fold on top of itself a few times trying to shape the lump similarly to the shape of the pan you’re using.
5. Use a bit of oil or flour in pan to prevent sticking. Josh is using oat groats, which is another option! After that, place the dough in the pan.
6. Let the dough rise for 3-5 hours until it has yet again roughly doubled in size.
7. Preheat the oven to 495 degrees Fahrenheit.
8. Score the dough using a razor blade or sharp knife, quickly slicing into the top layer. Add any toppings such as a few whole wheat berries, oat groats, or a bit of flour. (this step is basically all for show and won’t affect your baking much, only serving to enhance the look of your finished product. But, in the end, presentation is 80% of the taste, right?)
9. Cover pan with foil and place in oven for 20 minutes.
10. Remove foil and drop the oven temp to 460 degrees. Bake for 20-30 minutes until desired crispiness of crust.
11. Finally, you can slice into the bread and enjoy with butter, jam, or whatever suits your fancy!
I (Lindsay) was lucky enough to be around when our friend, Luke, (Josh's brother) brought over a loaf to our dinner party a few weeks ago. It was wrapped up snug in this beautiful, red cloth with a note placed inside the fold. We all watched as Luke unwrapped the cloth and loaf was revealed. We were all pretty darn excited about how beautiful this loaf looked and couldn't wait to dig in.
Thank you SO much Jesse for taking the time to share these photos, along with Josh's story and incredible recipe with us! Thank you Josh for sharing your passion and talents with us, I can't wait to bake a lovely loaf of my own.
If you didn't see it in our last featured post on Josh, along with being a talented bread maker, he makes these incredible wooden journals! I can't wait to get my hands on one of these. They'll make such a perfect gift for a loved one, especially when inscribed with a sweet note inside. (He also customizes them upon request!) ALSO, if you happen to live in Seattle area, you could get Josh to deliver homemade bread AND a journal to your very home. How incredible is that?!
Thank you again Jesse & Josh!