|A basic whole wheat yeast sandwich bread recipe.|
Basic Whole Wheat BreadWe were out of wheat bread today so thought I'd give it a try. This bread was a recipe I just sort of came up with after looking at a wide collection of them. I'm pretty new to the sandwich bread making venture altogether, so I have a long way to go.
My second rise in the pan isn't generally successful and I end up with no crown even after a couple of hours of rise time. I don't really know why except that part of the problem may be the size of the loaf pan. I needed new bread pans and the newest ones I just purchased are apparently the larger size, so I think I need to pick up some that are smaller, or maybe just do a 2 loaf recipe in 1 of these pans and see what happens.
Today was a bit cold too - and that could have hampered my rise too I think. Still this recipe produced a decent, and light, though somewhat flat loaf that was pretty good taste-wise, but I do think I'll try a different recipe the next round. And a smaller pan.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Basic Whole Wheat Bread©From the Kitchen of Deep South Dish
Prep/Inactive time: 3 hr |Cook time: 30 min | Yield: 2 loaves
- 2 cups warm water (110 degrees F)
- 2-1/4 teaspoons (1 package) of yeast
- Pinch of granulated sugar
- 1/2 teaspoon of salt
- 1/4 cup of honey
- 5 to 6 cups of flour, using a 2 to 1 ratio of bread flour to whole wheat flour
- 1/4 cup wheat bran
In a large bowl, combine 1 cup of the warm water with the yeast and a pinch of granulated sugar. Let sit five minutes. Whisk in the rest of the water and the honey.
Add 1 cup of whole wheat flour, 2 cups of bread flour, wheat bran and the salt. Attach dough hook and mix adding the remaining flour 1/2 cup at a time, using a 2 to 1 ratio, until dough cleans the side of mixer bowl. Continue kneading at low speed for 6 to 8 minutes, or until dough is smooth and elastic, adding additional flour as needed.
Spray dough and bowl lightly with non-stick cooking spray, cover mixing bowl with a plastic bag and wrap entire mixer with a towel, and let rise until doubled, about 1 to 2 hours. In the meantime, prepare two loaf pans by spraying with non-stick spray and place on a parchment covered baking pan. Cover very loosely with plastic wrap that has been sprayed with non-stick cooking spray and place in a warm, draft free area for a second rise, about 45 minutes to 1 hour or longer until there is a nice 1 inch rise above the pans.
Bake for 30 minutes in a preheated 400 degree F oven, or until internal temperature reaches 190-195 degrees. Turn out of pan immediately to cool in order to avoid sogginess.
©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Whole Wheat Bread
Honey Wheat Bread
Amish White Bread
Posted by Mary on September 11, 2012Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline..