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ISO: ISO your favorite whole wheat bread recipe
- Thread starter lisainla
- Start date
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michael-in-phoenix
Well-known member
Does it have to be 100% whole wheat flour? Can it be a blend of white and whole wheat?
Hi Michael - it can definitely be a blend. I'd love to see what you have. On a side note -
For some reason, I can't reply to your post in this thread, it won't open a reply box when I click on it. Is this the way the new board works? I haven't posted much at this new location.
For some reason, I can't reply to your post in this thread, it won't open a reply box when I click on it. Is this the way the new board works? I haven't posted much at this new location.
michael-in-phoenix
Well-known member
This glitch was on the old board too. It is the "percent" sign. For some reason it disallows ....
...any responses.
Michael
...any responses.
Michael
steve2-in-la
Well-known member
Dude, this one works great for me, REC: Light Wheat Bread
Light Wheat Bread
(from The Bread Baker’s Apprentice. Makes one 2-pound loaf)
2 ½ cups UNBLEACHED BREAD FLOUR
1 ½ cups WHOLE-WHEAT FLOUR
1 ½ Tbsp GRANULATED SUGAR or HONEY
1 ½ tsp SALT
3 Tbsp POWDERED MILK*
1 ½ tsp INSTANT YEAST
2 Tbsp SHORTENING or UNSALTED BUTTER, at room temperature
1 ¼ cups WATER, at room temperature
Stir together the bread flour, whole-wheat flour, sugar, salt, powdered milk, and yeast in the bowl of an electric mixer. Add shortening, honey and water. Mix on low speed with the paddle attachment, until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.
Sprinkle bread or whole-wheat flour on the counter and begin mixing on medium speed with the dough hook. Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 6 minutes. The dough should pass the windowpane test and registers 77 to 81º F.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Proof at room temperature 1½-2 hours, until the dough doubles in size.
Remove the dough from the bowl and press it by hand into a rectangle about ¾” thick, 6” wide, and 8 to 10” long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 ½ x 4½” bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
Proof at room temperature for approximately 60 to 90, or until the dough crests above the lip of the pan. Preheat the oven to 350º F with the oven rack on the middle shelf.
Place the loaf pan on a sheet pan and bake for 30 minutes. Rotate the pan 180º for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190º F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours (yeah, good luck with that), before slicing or serving.
Light Wheat Bread
(from The Bread Baker’s Apprentice. Makes one 2-pound loaf)
2 ½ cups UNBLEACHED BREAD FLOUR
1 ½ cups WHOLE-WHEAT FLOUR
1 ½ Tbsp GRANULATED SUGAR or HONEY
1 ½ tsp SALT
3 Tbsp POWDERED MILK*
1 ½ tsp INSTANT YEAST
2 Tbsp SHORTENING or UNSALTED BUTTER, at room temperature
1 ¼ cups WATER, at room temperature
Stir together the bread flour, whole-wheat flour, sugar, salt, powdered milk, and yeast in the bowl of an electric mixer. Add shortening, honey and water. Mix on low speed with the paddle attachment, until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.
Sprinkle bread or whole-wheat flour on the counter and begin mixing on medium speed with the dough hook. Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 6 minutes. The dough should pass the windowpane test and registers 77 to 81º F.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Proof at room temperature 1½-2 hours, until the dough doubles in size.
Remove the dough from the bowl and press it by hand into a rectangle about ¾” thick, 6” wide, and 8 to 10” long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 ½ x 4½” bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
Proof at room temperature for approximately 60 to 90, or until the dough crests above the lip of the pan. Preheat the oven to 350º F with the oven rack on the middle shelf.
Place the loaf pan on a sheet pan and bake for 30 minutes. Rotate the pan 180º for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190º F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours (yeah, good luck with that), before slicing or serving.
Yo Lisa, check this one out: Classic 100% Whole Wheat Bread from King Arthur (not T&T)
http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
michael-in-phoenix
Well-known member
Lisa, Steve2 beat me to it. This is the one I make. It's very, very good. I also do a cottage ...
cheese-dill bread that's excellent. I think it came from the KA mixer cook book. I'll dig it out. I'm the only one in my house that likes dill seed (as opposed to dill weed), so it's been awhile, but I do like it a lot.
Watch this space.
Michael
cheese-dill bread that's excellent. I think it came from the KA mixer cook book. I'll dig it out. I'm the only one in my house that likes dill seed (as opposed to dill weed), so it's been awhile, but I do like it a lot.
Watch this space.
Michael
It's my favorite....
.... I've made this bread so many times, I can probably do it with my eyes closed! For a while it was our daily bread, I would bake one loaf in the weekend and freeze it, sliced in packets with four slices each.
if anyone is interested, I blogged about it a while ago
http://bewitchingkitchen.com/2009/09/20/bba18-light-whole-wheat-bread/
However, I am now on a firm quest to find a GREAT 100% whole wheat bread, as the one from BBAprentice was a huge disappointment. It is on my blog, the latest post, but believe me, not worth taking a look at that one smileys/smile.gif
I will be following this thread hoping for a tried and true, 100% whole wheat
.... I've made this bread so many times, I can probably do it with my eyes closed! For a while it was our daily bread, I would bake one loaf in the weekend and freeze it, sliced in packets with four slices each.
if anyone is interested, I blogged about it a while ago
http://bewitchingkitchen.com/2009/09/20/bba18-light-whole-wheat-bread/
However, I am now on a firm quest to find a GREAT 100% whole wheat bread, as the one from BBAprentice was a huge disappointment. It is on my blog, the latest post, but believe me, not worth taking a look at that one smileys/smile.gif
I will be following this thread hoping for a tried and true, 100% whole wheat
Cracked-Wheat Bread
This is from a 1990 Good Housekeeping magazine. I've made many a loaf of it, but not recently. It's really good.
Cracked-Wheat Bread
3/4 cup bulgur (cracked wheat)
Water
1 cup whole-wheat flour
About 4 cups all-purpose flour
1 tablespoon salt
2 packages active dry yeast
1/4 cup honey
3 tablespoons butter or margarine
About 4 1/2 hours before serving or day ahead
1. In small saucepan over medium heat, heat bulgur and 3/4 cup water to boiling. Reduce heat to low; simmer 5 minutes or until water is absorbed, stirring frequently. Set aside to cool.
2. Meanwhile, in bowl, combine whole wheat flour and 4 cups all-purpose flour; set aside. In large bowl, combine salt, yeast, and 1 1/2 cups flour mixture. In 2-quart saucepan over low heat, heat honey, butter or margarine, and 1 1/2 cups water until very warm (120° to 130°F.). Butter or margarine does not need to melt.
3. With mixer at low speed, gradually beat liquid mixture into yeast mixture just until blended. Increase speed to medium; beat 2 minutes. Beat in 1 cup flour mixture to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in bulgur and 2 cups flour mixture to make a soft dough.
4. Lightly sprinkle work surface with all-purpose flour; turn dough onto surface and knead until smooth and elastic, about 10 minutes, working in remaining flour mixture while kneading. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
5. Punch down dough. Turn dough onto floured surface; cut in half; cover and let rest 15 minutes. Grease two 8 1/2" by 4 1/2" loaf pans.
6. Shape each half of dough into loaf; place, seam side down, in loaf pan. Cover; let rise in warm place until doubled, about 1 hour.
7. Preheat oven to 400°F. Bake loaves 30 to 35 minutes until loaves test done. Remove loaves from pans; cool on wire racks.
2 loaves. Recipe from Good Housekeeping/October 1990.
This is from a 1990 Good Housekeeping magazine. I've made many a loaf of it, but not recently. It's really good.
Cracked-Wheat Bread
3/4 cup bulgur (cracked wheat)
Water
1 cup whole-wheat flour
About 4 cups all-purpose flour
1 tablespoon salt
2 packages active dry yeast
1/4 cup honey
3 tablespoons butter or margarine
About 4 1/2 hours before serving or day ahead
1. In small saucepan over medium heat, heat bulgur and 3/4 cup water to boiling. Reduce heat to low; simmer 5 minutes or until water is absorbed, stirring frequently. Set aside to cool.
2. Meanwhile, in bowl, combine whole wheat flour and 4 cups all-purpose flour; set aside. In large bowl, combine salt, yeast, and 1 1/2 cups flour mixture. In 2-quart saucepan over low heat, heat honey, butter or margarine, and 1 1/2 cups water until very warm (120° to 130°F.). Butter or margarine does not need to melt.
3. With mixer at low speed, gradually beat liquid mixture into yeast mixture just until blended. Increase speed to medium; beat 2 minutes. Beat in 1 cup flour mixture to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in bulgur and 2 cups flour mixture to make a soft dough.
4. Lightly sprinkle work surface with all-purpose flour; turn dough onto surface and knead until smooth and elastic, about 10 minutes, working in remaining flour mixture while kneading. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
5. Punch down dough. Turn dough onto floured surface; cut in half; cover and let rest 15 minutes. Grease two 8 1/2" by 4 1/2" loaf pans.
6. Shape each half of dough into loaf; place, seam side down, in loaf pan. Cover; let rise in warm place until doubled, about 1 hour.
7. Preheat oven to 400°F. Bake loaves 30 to 35 minutes until loaves test done. Remove loaves from pans; cool on wire racks.
2 loaves. Recipe from Good Housekeeping/October 1990.