Whole Wheat Bread
whole wheat breads, this recipe bakes up into a soft, fluffy, slightly sweet
wheat bread that's perfect for a sandwich or a piece of toast.” Kevin
1 pound 5
ounces all-purpose flour (about 3 ½ cups)
whole wheat flour (about 2 cups)
bread flour (about 1 cup)
4 ½ teaspoons
In a large
bowl combine flours, sugar, yeast, and salt. Stir with a dough whisk or wooden
until well combined.
In a separate
bowl combine water, eggs, and oil. Beat well to combine.
Pour in about
⅓ of the wet mixture into the flour. Mix well with a dough whisk until
Pour in another ⅓ of the liquid, stir, and repeat until
with a dough whisk until a rough ball of dough starts to forms. Turn out onto a
work surface and knead by hand until dough is soft and smooth, about 8 to
Knead with Stand Mixer:
prefer, you can use a mixer to knead the dough. Separate dough into two pieces.
half of the dough in the bowl of a stand mixture and mix until dough is
soft and smooth, stopping
machine two or three times to scrape dough from hook
if necessary, about 10 minutes.
from mixer and place onto a lightly floured work surface. Knead remaining half
By hand, form
dough into a ball by flattening dough and folding the four corners into the
of the dough. Flip over and shape into a disc.
the sides of a large bowl with cooking oil. Place dough ball into bowl and turn
several times to lightly coat dough.
tightly with plastic wrap and let rise in a warm place until dough has doubled
has doubled in size, punch down and separate into two pieces using a pastry
On a clean
work surface, gently stretch and press one piece of dough into a rectangle
to 15 inches long and 7 to 9 inches wide. Starting from one of the
smaller edges, roll the dough
tightly onto itself to form a spiral, cylinder
shape. Turn dough seam side up and pinch it closed.
in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four
plastic wrap; set aside in warm spot until dough almost doubles in size, about
into an empty loaf pan or spare baking pan and place on lowest oven rack.
second oven rack to be above water-filled pan in the middle of the
oven. Preheat oven to
plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated
into empty loaf pan or oven pan and close oven door. Bake until
inserted at angle from short end just above pan rim
into center of loaf reads 195°F, about 45 to
from pan immediately and transfer to a wire rack. Let cool completely to room
temperature, about 4 to 6 hours. Slice and serve.
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