Sunday, February 13, 2011

Simple Whole Wheat Bread

This was my first time making bread by hand (or mixer, I should say) and it turned out so delicious! I like to keep the link to my recipes so that I can go back and look at the comments. People are always saying how they changed things a little and it's very interesting. Here is the link to this bread:

Next time I plan on using all whole wheat instead of half and half. The things I did differently are in blue.
Simple Whole Wheat Bread
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour (I used 4 C total)
1/4 cup gluten flour aka: dough enhancer
*2 tablespoons butter, melted

1. 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. (I assume this is just to help the yeast grow and activate??)

2. Mix in 3 tablespoons melted butter, 1/3 cup honey (this is the second time you add honey, I almost missed it because I thought I had already done it, which I had, but you do it again), and salt. Stir in 2 cups whole wheat flour and gluten 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. (I used my Kitchenaid for the kneading, and it took me 2 extra cups of flour, 4 C whole grain flour total.) 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.

3. 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.

4. 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 (I didn't do this and the crust was just fine). Cool completely.

No comments: