Tuesday, July 29, 2014

100% whole wheat bread! the bread for whole wheat haters

It's a chilly day (for July) so I'm making some bread. It's on the final rise and I can't wait! I love this loaf. It's so easy and a real crowd pleaser. It's made with white wheat which has a more mild flavor than red wheat. Make a loaf and fool those white bread lovers in your house!
This recipe comes from King Arthur flour, my favorite flour and baking supply company. They have really great recipes, tutorials, and products. Be sure to check them out if you ever need baking help. Their experts are amazing at troubleshooting baking problems. 

100% classic whole wheat bread, Recipe from King Arthur Flour

1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
2 1/2 teaspoons yeast or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup nonfat dried milk
1 1/4 teaspoons salt
In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
nutrition information

1 to 1 1/4 cups lukewarm water

2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.
Serving Size: 1 slice Servings Per Batch: 16 Amount Per Serving: Calories: 150 cal Calories from Fat: Total Fat: 3.5g Saturated Fat: Trans Fat: . Cholesterol: 0mgSodium: 200mg Total Carbohydrate: 24g Dietary Fiber:3g Sugars: 5g Protein: 5g.

Happy cooking!

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