Whole Wheat Bread
I've been making this stuff for sandwiches. It's not especially tasty on it's own - but that's not really what I look for in a sandwich bread.
The original recipe was a bit involved but I've simplified things, reducing the three rising stages to two and substituting some ingredients.
Ingredients
In the bowl of the stand mixer,
- 1 pkg active dry yeast (or one tablespoon of the dry yeast)
- 466g warm water
- 2 tbsp sugar
- 2 tsp salt
- 557g white flour
Soften yeast in warm water. Add sugar, salt and white flour. Beat the mixture till smooth.
Combine:
- 1/2 cup hot water
- 1/2 cup brown sugar
mix these together until the solution is cool enough it won't kill the yeast and add it back to the flour mixture.
- Add some 3 tbsp of oil to the flour mixture. You can use butter or shortening but I prefer olive oil.
- Add 552g of stirred whole wheat flour
Mix this together until the dough is agreeably rubbery.
Place in greased bowl. Turn over to grease surface. Cover and let rise until double.
Knead down dough. Cut in half and shape each half to form a ball. Cover; let rest 10 min. Roll to 10x14" rectangle. Break bubbles in surface. Roll dough toward you, sealing after each roll with heel of hand. Seal ends of loaves with the side of your hand. This helps form a smooth, uniform crust on both ends, folding the ends under the loaf.
Place loaves in 2 lightly greased 9 1/2x5 1/2x 2 3/4" pans. Cover, let double in bulk.
Bake at 375 50 min or so.