Favorite Whole Wheat Bread
This recipe makes one 2 lb. loaf and can be made with a mixer or by hand. It can also be doubled with great results.
This recipe makes one 2 lb. loaf and can be made with a mixer or by hand. It can also be doubled with great results.
Combine in bowl:
1 1/3 c. warm water (11 oz)
2 T. plus 2 tsp. oil
2 T. plus 2 tsp. honey
(Check water temp to make sure it is between 115 and 120 degrees.)
Add:
2 c. whole wheat flour
1 T. gluten
1 tsp. lecithin
Sprinkle 1 T. instant yeast evenly over mixture, then stir. Let sit for 10 minutes (sponge.)
Add and mix well:
1 c. whole wheat flour
2 tsp. salt
Continue to add:
Up to one more cup of whole wheat flour. This will require mixing with your hands to work the flour in. At first the dough may stick to your hands, but as you work more in the dough ball will start to clean your hands. The dough should be tacky like a post it note and not so sticky that it sticks to your hands and won't come off. The dough ball will start to feel firm and tacky. You can tell when it is done when the dough does not stick to your floured finger. When enough flour has been added - knead for 5 minutes. Let dough sit for 30 minutes. Cover with dry towel or oiled plastic wrap (this is called a first rise.) Punch dough down and knead for 5 - 7 additional minutes (do window pane test.) Let dough relax for a minute or two while you grease your pan. Pat dough into rectangle and "spank." Roll dough up, pinch together ends, rock it to form a smooth top, place in pan. Smash dough evenly into pan then go around edges with your fingers to make it rounded on top. Cover with greased plastic wrap or a towel. Dough is ready to be baked when it has doubled. Usually takes 20 - 30 mins (shows a good inch or two above the top of the pan.) Lower the rack inside your oven so that your bread is in center of the oven. Sometimes, we have our racks in the center and not the bread. It will bake better this way. Bake in preheated 400 oven for 5 mins. Without opening door, turn oven down to 325 and bake for additional 30 mins. Bread is ready when internal temperature reads between 195 and 200. Turn out hot loaf onto cooling rack.
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If you are planning on serving this bread with dinner and don't need the texture to hold up to spreading peanut butter on it, you can skip the second rising and make the bread as follows. This allows you to make the bread much more quickly. You can also leave out the gluten and lecithin if needed, but they do aid in the rising, texture, and shelf stability of the bread.
Combine in bowl:
1 1/3 c. warm water (11 oz)
2 T. plus 2 tsp. oil
2 T. plus 2 tsp. honey
(Check water temp to make sure it is between 115 and 120 degrees.)
Add:
2 c. whole wheat flour
1 T. gluten
1 tsp. lecithin
Sprinkle 1 T. instant yeast evenly over mixture, then stir. Let sit for 10 minutes (sponge.)
Add and mix well:
1 c. whole wheat flour
2 tsp. salt
Continue to add: Up to one more cup of whole wheat flour. This will require mixing with your hands to work the flour in. At first the dough may stick to your hands, but as you work more in the dough ball will start to clean your hands. The dough should be tacky like a post it note and not so sticky that it sticks to your hands and won't come off. The dough ball will start to feel firm and tacky. You can tell when it is done when the dough does not stick to your floured finger. When enough flour has been added - knead for 8-10 minutes (do window pane test.) Let dough relax for a minute or two while you grease your pan. Pat dough into rectangle and "spank." Roll dough up, pinch together ends, rock it to form a smooth top, place in pan. Smash dough evenly into pan then go around edges with your fingers to make it rounded on top. Cover with greased plastic wrap or a towel. Dough is ready to be baked when it has doubled. Usually takes 20 - 30 mins (shows a good inch or two above the top of the pan.) Bake in preheated 400 oven for 5 mins. Without opening door, turn oven down to 325 and bake for additional 30 mins. Bread is ready when internal temperature reads between 195 and 200. Turn out hot loaf onto cooling rack.