|Recipe from: makebetterfood|
Image Credit: Kevin
Country Whole Wheat Bread
“Unlike some whole wheat breads, this recipe bakes up into a soft, fluffy, slightly sweet whole
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)
12 ounces whole wheat flour (about 2 cups)
6.5 ounces bread flour (about 1 cup)
½ cup sugar
4 ½ teaspoons instant yeast
2 teaspoons salt
In a large bowl combine flours, sugar, yeast, and salt. Stir with a dough whisk or wooden spoon
until well combined.
2 cups warm water
¼ cup vegetable oil
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 incorporated.
Pour in another ⅓ of the liquid, stir, and repeat until incorporated.
Knead By Hand:
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean
work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.
Or Knead with Stand Mixer:
If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place
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.
Remove dough 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 middle
of the dough. Flip over and shape into a disc.
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn
several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size,
about 1 hour.
Once dough has doubled in size, punch down and separate into two pieces using a pastry
blade or a knife.
On a clean work surface, gently stretch and press one piece of dough into a rectangle about 13
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.
Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four
sides of pan.
Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, about 1
3 ½ cups water
Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position
second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to
Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water
into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer
inserted at angle from short end just above pan rim into center of loaf reads 195°F, about 45 to
Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room
temperature, about 4 to 6 hours. Slice and serve.
Yields 2 loaves
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