Monday, June 7, 2010

Tassajara Bread Recipe = THE BEST!!!

Mum sent me this recipe when I was searching for one that would taste amazing and not be too tricky to make. I made it, and Rene and I loved it so much that I just had to share it! 
It is adapted from The Tassajara Bread Book by Edward Espe Brown

I grew up with Mum baking this bread for us kids - it is absolutely amazing!!!

Yield: 2 Loaves


cups lukewarm water 

Tbsp. dry yeast 

cup sweetening (honey, molasses, or brown sugar)

cup dry milk (optional)

cups whole-wheat flour (substitute 1 or more cups unbleached white flour if desired)

tsp. salt

cup oil or butter

cups additional whole-wheat flour

cup whole-wheat flour for kneading
1.  In a large bowl, dissolve the yeast in the water. Stir in the sweetening and the dry milk (optional). Stir in the 4 cups of whole-wheat flour to form a thick batter. Beat well with a spoon (100 strokes).
2. Let the dough rise for 45 minutes.
3. Fold in the salt and the oil, then fold in the additional 3 cups of flour until the dough comes away from the sides of the bowl. Knead on a floured board for about 10 minutes, using the additional 1 cup flour as needed to keep the dough from sticking to the board. Stop when the dough is smooth.
4. Let the dough rise for 40 to 50 minutes, or until doubled in size.
5. Shape the dough into loaves and place in 2 loaf pans or a single heavy baking dish. Let rise for 20 to 25 minutes.
6.  Preheat oven to 180 Degrees Celsius.
7.  Brush the tops of the loaves with an egg wash (a egg beaten with a few tablespoons of water or milk) and bake for 40 minutes to an hour, or until golden-brown. Remove from the pans and let cool before slicing.
You can replace part of the water with milk.
If you like a lighter bread (and quicker risings), use an additional package of yeast.


  1. The floating bakery is open for business!!!

  2. hahahaha! Yes - I might bake a cake today - it's all rainy outside - perfect baking weather!

  3. Wish we could have a taste
    Jan, roger and M&M