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Whole wheat Bread

Edited from Source :

accessed July 2018

3 cups warm water (110 degrees F/45 degrees C)

2 (0.25 ounce) packages active dry yeast
1/3 cup honey
5 cups flour
3 tbsp butter, melted
1/3 cup honey
1 tbsp salt
3 ½ cups whole wheat flour
2 tbsp butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and
stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.
Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away
from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat
flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a
dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise
until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the
tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from
getting hard. Cool completely

Week 11: Wholewheat Bread & Charlotte Royale Page 1 of 4

June 2018
Charlotte Royale

Recipe edited from source:

royale# accessed July 2018

For the cake

Unsalted butter, softened, for the pan
1 oz. (¼ cup) unsweetened Dutch-process cocoa powder; more for dusting
1 ½ oz. (1/3 cup) all-purpose flour
1/8 tsp. kosher salt
6 large eggs
½ cup plus 2 tbsp. granulated sugar
1 tsp. pure vanilla extract
For the ganache
10 oz. milk chocolate, finely chopped
2 oz. dark chocolate, preferably 85% cacao, finely chopped
4 oz. (8 tbs.) unsalted butter, cut into pieces
Pinch kosher salt
1 cup heavy cream
1 tbsp. pure vanilla extract
1 tbsp. cherry brandy, such as kirschwasser (optional)
For the filling
8 oz. white chocolate, finely chopped
1 ½ cups heavy cream
1 1.2-oz. package freeze-dried raspberries, pulverized in a spice grinder and sifted


Make the cake

1. Position a rack in the center of the oven and heat to 400°F. Grease a large rimmed baking
sheet and line with parchment. Butter the parchment and dust with cocoa powder, shaking
out the excess. Combine the cocoa powder, flour, and salt in a small bowl.
2. Separate 3 eggs. Reserve the whites, and put the yolks in the bowl of a stand mixer fitted
with the whisk attachment. Add the remaining whole eggs and 1/2 cup of the sugar, and beat
on high speed until thick and light in color, about 5 minutes. Transfer to a large bowl. Sift
half of the cocoa powder mixture over the eggs. Using a large silicone spatula, fold to
combine. Repeat with the remaining cocoa powder mixture.
3. In a clean stand-mixer bowl with a clean whisk attachment, beat the 3 egg whites on medium
speed until frothy, about 30 seconds. Add the remaining 2 Tbs. of sugar, increase the speed to
medium high, and whip until medium peaks form, about 3 minutes. With a silicone spatula,
fold half of the whites into the chocolate mixture to lighten. Gently fold in the remaining
whites and the vanilla until the batter is evenly colored, with no streaks of white. Scrape the
batter into the prepared pan, gently leveling it with an offset spatula.

Week 11: Wholewheat Bread & Charlotte Royale Page 2 of 4

June 2018
4. Bake until the cake springs back when touched in the center, about 12 minutes. Set the pan
on a wire rack and allow to cool slightly.
5. Run a knife between the edge of the pan and the cake. Dust the top of the cake with cocoa
powder. Flip the cake onto a clean kitchen towel, peel off the parchment, and starting with a
long side, roll up the cake with the towel so that you have a 16-inch-long roll. (This will help
the cake roll without cracking when filled.) Let cool completely in the roll, about 30 minutes.

Make the ganache

1. Meanwhile, pulse the two chocolates, the butter, and salt in a food processor until combined
but still chunky.
2. Combine the heavy cream and vanilla in a small saucepan and bring to a simmer over
medium heat. With the food processor running, add the hot cream in a thin stream and
process until smooth, about 1 minute.
3. Add the brandy, if using, and pulse to incorporate. Transfer the ganache to a medium bowl
and refrigerate uncovered until it is the consistency of thick pudding, about 25 minutes.

Form the roulade

1. Unroll the cake (it will still be slightly curled from cooling in a roll).
2. Put about half of the ganache in the bowl of a stand mixer fitted with the paddle attachment
(cover and refrigerate the rest), and beat on high speed until light in color and about doubled
in volume, scraping down the bowl as necessary, about 4 minutes.
3. Working quickly, spread about half of the paddled ganache over the surface of the cake in a
thin, even layer (reserve the rest for another use). Roll the cake up as tightly as possible to
form a 16-inch-long roll. Wrap the cake tightly in plastic and refrigerate until the ganache is
firm and sliceable, at least 1-1/2 hours.
4. Line the mold
5. Remove the cake and the remaining ganache from the refrigerator. Allow the ganache to
soften to a spreadable consistency, at least 20 minutes. Line an 8-cup dome mold or bowl
with plastic wrap, leaving an overhang around the rim.
6. Set the cake on a cutting board seam side down, and using a serrated knife, trim the edges of
the roll and then cut it in half. cut each half into 1/4-inch slices, wiping the blade clean after
each cut to ensure the slices of cake are clean. Put one slice in the bottom center of the mold.
Next, fit a few slices around the center piece, fitting them snugly in place. continue adding
slices up the side of the mold. Line the mold completely. If the last slices reach above the
rim, trim them using a sharp knife or push them so that they are flush with the rim of the
mold. Reserve any remaining slices; they will be used once the mold is filled.
7. Using a small silicone spatula or spoon, spread the remaining ganache in an even layer over
the surface of the cake slices to fully coat the interior of the mold. Cover and refrigerate until
the ganache is firm, about 30 minutes.

Assemble and serve the charlotte

1. Melt the white chocolate with ¼ cup water in a small bowl over a pan of barely simmering
water, stirring constantly until smooth and blended, about 3 minutes. Transfer to a large bowl

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June 2018
and allow to set until just cool to the touch. Remove the mold from the refrigerator. In the
bowl of a stand mixer, whip the cream on high until soft peaks form. With a large silicone
spatula, fold about a third of the cream into the cooled white chocolate mixture. Sift the
raspberry powder over the chocolate mixture and fold until no streaks remain. Gently fold in
the remaining whipped cream. Scrape the mousse into the mold. Fit the reserved cake slices
over the raspberry cream, trimming a few slices, if necessary, to make them fit, and then
gently press them into the cream filling. Cover with plastic wrap and refrigerate for at least 6
hours and up two 2 days, or wrap tightly and freeze for up to 1 month.
2. To unmold and serve the cake, place a cardboard round or cake plate over the top of the mold
and invert. Tap on the counter to release the cake. Lift away the mold, remove the plastic
wrap, and serve.

Week 11: Wholewheat Bread & Charlotte Royale Page 4 of 4

June 2018