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Converting "AB in 5" recipe to regular bread baking

Thanks4Food Apr 22, 2013 02:38 PM

I know people usually ask about going in the reverse direction, but I've given up on the "wet dough" method because this method doesn't work very well in loaf pans. (Only the enriched white bread recipe works really well.)

I like the recipes for rye and pumpernickel and was wondering how you would convert these to a regular "dry" method of baking. These are from "Healthy Bread in 5 Minutes a Day."

Whole Grain Rye Bread ingredients (pg 113)

2.5 ww flour
2.75 c rye flour
2.5 AP flour
1.5 T granulated yeast
1 T kosher salt
1.5 T caraway seeds
.25 c vital wheat gluten
4 c. lukewarm water

Bavarian Pumpernickel ingredients (pg 115)

2.5 c ww flour
2.75 c rye flour
2.5 c AP flour
1.5 T granulated yeast
1 T kosher salt
1 T caramel color
.25 c vital wheat gluten
1 T caraway seeds
2 T molasses
4 c. lukewarm water

(I also add 1.5 T unsweetened cocoa and 2 t. instant coffee--I think combining this recipe with the one in the "AB in 5" book.)

So how would these work without all the water?

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  1. Thanks4Food May 5, 2013 07:51 AM

    No one answered this thread last month, so I tried to make the pumpernickel as called for above this morning. It was so wet and such a mess, it took forever to create two 2-pound loaves which I plopped in loaf pans. I'm never going to do this again: it saves absolutely no time when I have to take so long dealing with the wetness of the dough.

    So can anyone tell me if just cutting the water in half or fourths would produce a normal dough?

    1. r
      rasputina May 5, 2013 08:57 AM

      Honestly, I wouldn't even bother trying to convert them. I'd get another recipe using the traditional method.

      I have all of their AB in 5 cookbooks but I only use them when I need the convenience that week. For example I'll make the pizza dough recipe so my daughter can make a homemade pizza whenever she wants during the week.

      I use traditional dough methods probably 90% of the time.

      2 Replies
      1. re: rasputina
        Thanks4Food May 8, 2013 10:10 AM

        Thanks. I've decided that I'm only going to use the AB in 5 recipes when I want to give someone a nice-looking small loaf as a gift. They're not much good to me for sandwich bread: I'm now making pullman loaves for my husband's sandwiches using King Arthur Flour recipes.

        1. re: Thanks4Food
          r
          rasputina May 8, 2013 01:53 PM

          I use KAF pullman recipe also and it's popular at my house.

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