SMOKED BREAD

SMOKED BREAD image

Categories Bread

Yield 1 8- or 9-inch loaf

Number Of Ingredients 9

1 1/4 c. all-purpose flour, plus more as needed
1 1/4 c. whole wheat flour
1 3/4 tsp. active dry yeast
7 Tbsp. extra virgin olive oil, plus more if needed
1 1/2 tsp. kosher salt
1 tsp. sugar
Flaky sea salt
1 stick unsalted butter, room temp.
1 Tbsp. maple syrup

Steps:

Put both types of flour in 9-inch round cake pan. Cover with foil and smoke for 30 minutes. Remove from smoker and let flour cool. Plus 3/4 c. of lukewarm water (105-115 degrees) in a large bowl. Sprinkle yeast over and let stand until foamy, about 5 minutes. Stir 5 Tbsp. of oil, salt, and sugar into yeast mixture. Stir in smoked flour until a soft dough forms. (It should be soft but not sticky. Add additional all-purpose flour or water to get right consistency.) Turn dough onto a floured surface. Knead until smooth and elastic, about 10 minutes, or knead in a mixer with a dough hook for 5 minutes. (Finish kneading by hand on a floured surface for 1 minute if using a mixer.) Add additional all-purpose dough if it's sticky. Oil a large bowl. Place dough in bowl and turn to coat. Cover bowl with a dish towel and leave in a warm place for 1 hour until dough has doubled in size. Add remaining 2 Tbsp. oil to loaf pan and transfer dough to the pan. Cover with a dish towel and allow to rise somewhat for 20-30 minutes more. In a small bowl, mix together the butter and maple syrup. Heat oven to 400 degrees. Brush the top of dough with olive oil and sprinkle with flaky sea salt. Bake for 30-35 minutes or until the top is golden brown. Transfer pan to rack and cool 10 minutes before removing loaf from pan to finish cooling on the rack. Serve warm or at room temperature.