SceneInSantaFe.com

A yeast bread for folks living around 7,000 feet above sea level.

Andrew C. Bairnsfather

Below is a recipe for whole wheat bread. It took me months to get it right. For folks who don’t know, there is signficantly less air pressure “up here” at 7,000 feet above sea level. For comparison, 1 mile is 5,280 feet.

The first time I made bread, according to a recipe in the book that came with the bread machine, the dough rose so much it billowed over the edge of the mixing bowl, then it rose even more and opened the lid of the machine! I noticed what was happening and had to help the dough back in the machine! Obviously the recipe needed modification. Basically the ratios of the ingredients needed to be adjusted.

If you don’t have a bread machine, I highly recommend you buy one. I can’t say I have any recomendations beyond what Consumer Reports might say. Except to note that one doughball from the machine will make a very large loaf, or two regularly sized loaves. (Loaf pan sizes: 1.5 qt, 8.5" x 4.5" x 2.5")

One final note with regard to bread machines and this recipe. I have noticed that my particular bread machine doesn’t knead well with a dough ball that’s too small (it just knocks the ball around the machine instead of kneading it), on the other hand a too large dough ball may not be kneaded enough. So I’ve found a happy medium with the recipe below. Your bread machine may have a larger or smaller mixing area and ideal dough ball size, so you might have to pay attention the first few times it kneads to see if the dough it being kneaded thoroughly; or just compare the amounts of the ingredients in this recipe with the amounts of the ingredients in the recipes that came with the book that came with the bread machine. (Which I’m sure you still have or came along with the machine when you acquired it. :-)

I will try to be as descriptive as possible for folks not used to baking a yeast bread, but will assume you know a few basic cooking principles. You should be able to find all of the dry ingredients in the baking aisle of your grocery store.

This recipe will take about 3 hours from the time you begin until the time the two loaves come from the the oven.

Obviously you will not have to tend the machine the whole time, that’s why I use a machine and don’t knead by hand, um, I have other things to do. :-) However, you might want to look at the ingredients when it first starts out, to make sure there’s enough water, or not too much water (add flour), and to make sure any mixed-in ingredients are being distributed evenly. I use a spatula to help the dough ball if it needs it, or scrape the sides of the mixing bowl clean. So you should keep an eye on the dough ball the first few minutes; to make sure it gets a good start.

Below are two versions of the recipe. The first iteration worked out very well. However, in recent months something has messed up my recipe, it’s like the flour itself has changed. More air? If you find that to be that case with you, you may try the updated recipe.

Older: Version 1

Newer: Version 2

What To Do

• Mix the dry ingredients (except the yeast) in a container, I use a dinner fork or whisk.
• Put the kneading paddle in place in the mixing bowl.
• Put the wet ingredients (water and butter) in the mixing bowl.
• Put the dry mixture in the mixing bowl, on top of the wet ingredients.
• Put the yeast on top so it doesn’t get wet immediately.
• Plug the bread machine in, select the whole wheat setting, and start it.
• Prepare two loaf pans. I use clear Pyrex, so I butter the inside completely, and coat with corn meal.
• After the machine’s final kneading cycle and the final rise, take the dough ball and cut it in two.
• Turn them around on a board so they’re nicely shaped.
• Cut shallow grooves and butter in the grooves to help rising. (Otherwise a not-very-elastic skin forms and the bread won’t rise as much as it could.)
• If a big gas bubble forms between the dough and loaf pan (obviously you have to bake this recipe first) then butter the loaf pan and lightly coat with corn meal. This will facilitate the gas’ escape and prevent large bubble-caves from forming between the loaf pan and dough.
• Put the dough in the loaf pan.
• Let the bread rise at room temperature for one half hour. I let the loaves rise in the oven where I’ll bake them.
• Turn the oven on to 375 degrees F.
• Bake for 20 minutes.
• Turn loaves around in the oven to brown them evenly.
• Bake for 10 minutes.
• Remove the loaves from the oven.
• Put the loaves on a cooling rack.

Bonus

You should also experiment with adding other ingredients to your bread, like walnuts, curry powder, cinnamon, raisins, etc...

My main thoughts and experiences are

• Let the mix-ins come to room temperature before starting.
• Don’t put the entire amount of mix-ins in at once, add it slowly during the first kneading cycle.
• More than one kind of nut is good. I like walnuts, cashew bits, and sunflower seeds.
• If you put the raisins in during the first kneading cycle many of them will be very mashed or completely mashed and not recognizable as raisins when done. You can use this to hide raisins, or put the raisins in during the second kneading cycle.
• If you put too much of the mix-in in at once you may have to use your hands to help the kneading paddle do a good job of mixing. BE VERY CAREFUL IF YOU PUT YOUR HAND IN THE MACHINE WHEN IT’S RUNNING. I do it, but don’t take this as an endorsement for you to do it. You know yourself and your situation better than I do.

A Few Final Thoughts

If you are at a lower altitude, say 5,000 feet, you will probably have to adjust the ratios of the ingredients.

I know I need to take a better photograph of my bread. :-)

Please let me know how it turns out for you.