Monday, July 13, 2015

Whole Wheat Bread

     I do believe we've found our favorite wheat bread recipe so far. Most of the wheat bread recipes we've found have resulted in breads that, while tasty, were dense enough to hammer nails. This particular recipe, with a couple changes (firstly we omitted the nuts. The Wife is not a fan of nuts in her bread), resulted in a beautiful loaf of soft, delicious bread with just a hint of sweetness. I used this for a salami and provolone sandwich with some red onion and spicy brown mustard and it was amazing. Truly this bread is fantastic and could easily supplant Shaker or Sally Lunn for our weekly loaf. The first loaf we made didn't even survive two days in our house! You need this bread. Even if you're gluten intolerant, it's worth the pain. As always, notes and changes are in blue.

Whole Wheat Bread
(via Taste of Home Everyday Light Meals)

  • 2-1/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 3/4 cup finely chopped walnuts (omitted)
  • 2 tablespoons brown sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup reduced-fat plain yogurt (no yogurt on hand, we used sour cream)
  • 2 tablespoons butter
  1. In a mixing bowl, combine 1 cup all-purpose flour and the rest of the dry ingredients (I used the bowl from my KitchenAid, since that's where I'd be doing the mixing/kneading).
  2. In a saucepan, heat water, yogurt (sour cream) and butter to about 120-130F (I just heated until the butter melted in. Either way, let it cool to 110F or below before you move to the next step)
  3. Pour liquid ingredients into dry ingredients. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough (we always wind up using all the flour). Turn out onto a floured surface; knead until smooth and elastic, about 4 minutes (On the KitchenAid, I used the dough hook the entire time. I turned it on low, added the liquid, then slowly added the remaining flour and let it knead for about 2-3 minutes)
  4. Shape dough into a ball and place on a baking sheet coated with nonstick cooking spray (we used a lightly greased pizza stone). Cover and let rest in a warm place for 20 minutes. (I highly suggest lightly scoring an "X" into the top of the ball with a knife to prevent a mushroom shaped bread. Unless you're into that sort of thing, then do what feels natural)
  5. Bake at 400F (200C, Gasmark 6) for 25-30 minutes, (we generally go about 27 minutes) or until golden brown. Turn out on a wire rack to cool.
Good times!

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