{"id":5409,"date":"2013-09-20T20:04:40","date_gmt":"2013-09-21T00:04:40","guid":{"rendered":"http:\/\/recipes.darcyparks.ca\/?p=5409"},"modified":"2013-09-20T20:04:40","modified_gmt":"2013-09-21T00:04:40","slug":"heritage-bread","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5409","title":{"rendered":"Heritage Bread"},"content":{"rendered":"<p><strong>Serves: 1 Loaf<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Source: Back to Basics by Michael Smith<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 cups white flour<\/li>\n<li>1 cup heritage Red Fife flour or any whole wheat \u00bd cup multigrain mix or any oatmeal<\/li>\n<li>2 teaspoons salt<\/li>\n<li>\u00bd heaping teaspoon yeast 2<\/li>\n<li>\u00bc cups warm water\n<div id=\"r1PostCPBlock\"><\/div>\n<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>\n<div id=\"r1PostCPBlock\">Whisk together the flours, multigrain mix, salt and yeast, evenly distributing the finer powders amongst the coarse ones. Add the warm water. Vigorously stir together the dough with the handle end of a wooden spoon, as the dough forms and until all the bottom flour is gathered up and a full dough forms. Cover and rest the dough for 12 hours.<\/div>\n<\/li>\n<li>\n<div id=\"r1PostCPBlock\">Knock down the dough, sprinkle with a light dusting of any flour and form into a loose ball. Transfer it to a lightly oiled loaf pan or rest it on a baking mat as it rises again and the dough doubles in size, 1 to 2 hours.<\/div>\n<\/li>\n<li>\n<div id=\"r1PostCPBlock\">Preheat your oven to 400\u00baF and turn on your convection fan if you have one.<\/div>\n<\/li>\n<li>\n<div id=\"r1PostCPBlock\">Bake the bread until deep golden brown and crusty, 40 minutes or so. Cool, slice and share<\/div>\n<\/li>\n<li>\n<div id=\"r1PostCPBlock\">&nbsp;Variation: Place an oven proof pot in the oven and preheat it for 20 minutes. Turn the risen dough into the hot pot and cover with lid. Bake as usual for golden crackle crust all around.<\/div>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 1 Loaf Source: Back to Basics by Michael Smith Ingredients: 3 cups white flour 1 cup heritage Red Fife flour or any whole wheat \u00bd cup multigrain mix or any oatmeal 2 teaspoons salt \u00bd heaping teaspoon yeast 2 \u00bc cups warm water Instructions: Whisk together the flours, multigrain mix, salt and yeast, evenly [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5409","post","type-post","status-publish","format-standard","hentry","category-breads"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5409"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5409\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}