Thursday, March 8, 2012

My favorite whole wheat bread recipe..

Like i said in my last post, I'm using up gluten-y flours .. so here is my favorite whole wheat bread recipe.. adapted from this recipe. 

1 cup warm water (110-115 degrees F)
1 tablespoon milk (optional, can be replaced with water, or non-dairy milk)
2 tablespoons oil (olive, or coconut)
2 tablespoons honey
2 tablespoons brown sugar (or coconut sugar, or can be replaced by adding 1 more tablespoon honey)
1 teaspoon salt
3 cups whole wheat flour & 3 tablespoons vital wheat gluten as part of the 3 cups..  (so in one of your cups put 3 table spoons vital wheat gluten, and then fill the rest with flour)
2 teaspoons active dry yeast (proof yeast in the warm water while you gather other ingredients)
1. In a stand mixer with a dough hook, Combine first 6 ingredients & mix/stir until combined 
2. Add flour and knead until dough is smooth and elastic, about 5 mins, if it is still sticky after a few mins add flour 1 tablespoon at a time - sometimes whole wheat flour takes a while to absorb water so don't add flour too quickly or it will be too dry.  scrape dough ball off the bowl to make sure it isn't too stuck and that it can hold its own - then cover the bowl with the dough ball inside, place in a warm place (oven with the light on, top of the fridge etc) and let rise until doubled (about 45-60 mins)
3. Remove the dough from the bowl and punch it down on a floured surface - make a rectangle and then roll it into a loaf and place it in a greased loaf pan. (mine is 9x5x2.5) Cover and let rise until almost doubled in size, about 30-45 mins.
4. Bake at 350 for 30-35 mins, if it starts to brown too much cover with foil and continue baking.
5. Slice and enjoy! Bread can be sliced warm, use a serrated or electric knife for best results.

This bread also freezes well, slice before freezing  :) 

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