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 as successful as I would like, and I end up with not much crown, even after a couple of hours of rise time. I think one of the problems is loaf pan size - I had no idea there wasn't a "standard" and can be as many as three of the smaller sized loaf pans!

Today was also a bit cold too - which likely hampered my rise too. Still this recipe produced a nice crumb and tasted good. I'll keep moving forward and try other recipes ... and a smaller pan.

For more of my favorite bread recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


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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

Ingredients
  • 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
Instructions

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.

Source: http://deepsouthdish.com

©Deep South Dish
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Posted by on September 11, 2012
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