Whole Wheat Bread

26Jan09

This recipe has been in the back of my mind for months now.  When we received numerous jars of homemade jelly for Christmas I knew this would be the perfect bread to accompany the yummy jelly.  This is a great recipe for first time bread bakers, as the directions were easy to follow.  The only pitfall was that on the day I decided to make this our house was cold so the loaves did not rise as much as I had hoped and I ended up with short, squat loaves.

 

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Whole Wheat Bread

Yield: two 9-inch loaves

 

Ingredients:

2 1/3 cups warm water (about 100°)

1 ½ tbsp. instant yeast

¼ cup honey

4 tbsp. unsalted butter, melted

2 ½ tsp. salt

¼ cup rye flour

½ cup toasted wheat germ

3 cups whole-wheat flour

2 ¾ cups unbleached all-purpose flour

 

Directions:

In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.  Mix in the rye flour, wheat germ, and 1 cup of each of the whole-wheat and all-purpose flours. 

 

Add the remaining whole-wheat and all-purpose flours, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the dough to a lightly floured surface.  Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.

 

Place the dough in a very lightly oiled large bowl and cover with plastic wrap.  Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.

 

Heat the oven to 375°.  Gently press down the dough and divide it into two equal pieces.  Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.  With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.  Turn the dough seam-side up and pinch it closed.  Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.  Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.

 

Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205°, 35 to 45 minutes.  Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.

 

Source: Annie Eat’s

 

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