Monday, February 10, 2014

Half whole wheat bread


I have been making our bread for about a year now. I have experimented with the recipe a lot to come up with my own version. I always have trouble with whole wheat recipes, but this works very well.

Half Whole Wheat Bread:

3 C. Whole Wheat Flour
3 C. Unbleached (pretty please) white flour
1 Tbsp Salt
4 Tbsp Sugar
1 1/2 Tbsp yeast
2 C Water
1/3 C Luke-warm Water

Combine the ingredients all together then mix/knead with stand mixer (or your poor hands). I use the dough hook to knead for about 8 minutes, but I never really time it. I check for doneness by either neglecting it for so long I KNOW it is done, or I do the stretch test by pinching a piece of dough in my fingers and seeing if it is stretchy (that means the gluten is activated). Cover the bowl with a cloth for about an hour, or until it has doubled in size. After first rise, grease pans, put dough in pans and start preheating the oven to 350. It takes about half an hour for the last rise. Bake for 30 minutes.

I use a cast iron bread pan. I love it! You can get one on Amazon for $23.

Happy bread making!
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