Monday, October 27, 2008

Basic Whole Wheat Bread

A basic whole wheat yeast sandwich bread recipe.

Basic Whole Wheat Bread

We 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.

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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
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Posted by on September 11, 2012
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