Every Sunday morning for the past several months I have been baking whole wheat sandwich bread. When I started out on a real food lifestyle I checked out the ingredients list on what I thought was my bag of whole wheat bread. It turns out not only was there enriched flour in the "whole wheat" but there was also high fructose corn syrup and hydrogenated vegetable oil among the list. I knew I needed to start making my own bread and I have been hooked ever since.
I get up at 7am and immediately start to proof the yeast by adding 2 1/2 cups of warm water to the bowl of my standing mixer. I then add 1 1/2 tablespoons of yeast and two cups of whole wheat flour and mix a few times with a spatula and then let sit for 15-20 minutes. The warm water should be around 110 degrees anything hotter than 115 can kill the yeast, or so I hear. After the proofing is done I add four more cups of whole wheat flour to the mixing bowl along with 1/3 cup olive oil and 1/3 cup honey. If you add the oil and then the honey the honey will not stick to the measuring cup. At this time I also add 2 1/2 teaspoon of salt. Mix using the paddle attachment. Once the dough starts to pull from the sides of the bowl switch the dough hook. I imagine you could do this step with your hands if you have vicious upper body strength. I however am a weakling but I can run run run. Mix on high for 5-6 minutes or by hand for let's say 10 minutes. If your dough is not pulling from the sides of the bowl add a little more whole wheat flour. Once you are done mixing pull the dough from the bowl and cut in half. This recipe will make two loaves. Oil your bread pan with olive oil using a misto if you have one on a pastry brush if you don't. Take one half of the dough flatten it in and floured surface and then roll it up. I pinch the ends after I roll it and then flip it into the grease bread pan with the creased side down. Repeat that process with the other half of the dough and then let rise in the warmest room of your house for an hour. Then cook at 350 for 30 minutes. Once the bread is done remove it from the pan at once to let cool on a wire rack for an hour before cutting. I can typically get 12-14 slices out of each loaf.
This bread is excellent to eat with sandwiches or to make toast. I've also made french toast out of it and boy was that a treat. It's far more hearty that a slice of what I thought was whole wheat bread from the grocery store. If you try making this bread and love it as much as my family and I do please let me know!
Whole wheat sandwich bread
(Printable version)
2 loaves
Ingredients:
2 1/2 cups of warm water
1 1/2 tablespoons of yeast
6 - 6.5 cups of whole wheat flour
1/3 cup olive oil
1/3 cup honey
2 1/2 teaspoon of salt.
Directions:
Combine water 2 cups of flour and yeast to mixing bowl. Stir once or twice and set aside for 15-20 minutes to proof.
Add 4 cups of flour, honey, oil and salt to bowl. Mix using the paddle attachment. Once the Dough starts to pull from the sides of the bowl switch the dough hook. Mix on high for 5-6 minutes. If your dough is not pulling from the sides of the bowl add a little more whole wheat flour.
Form two loaves
Place loaves in greased 9x5" pans.
Allow to rise in a warm room for 60 minutes.
Cook at 350 for 30 minutes.
Remove from pans once done to cool on wire rack.
Cool before slicing.
I get up at 7am and immediately start to proof the yeast by adding 2 1/2 cups of warm water to the bowl of my standing mixer. I then add 1 1/2 tablespoons of yeast and two cups of whole wheat flour and mix a few times with a spatula and then let sit for 15-20 minutes. The warm water should be around 110 degrees anything hotter than 115 can kill the yeast, or so I hear. After the proofing is done I add four more cups of whole wheat flour to the mixing bowl along with 1/3 cup olive oil and 1/3 cup honey. If you add the oil and then the honey the honey will not stick to the measuring cup. At this time I also add 2 1/2 teaspoon of salt. Mix using the paddle attachment. Once the dough starts to pull from the sides of the bowl switch the dough hook. I imagine you could do this step with your hands if you have vicious upper body strength. I however am a weakling but I can run run run. Mix on high for 5-6 minutes or by hand for let's say 10 minutes. If your dough is not pulling from the sides of the bowl add a little more whole wheat flour. Once you are done mixing pull the dough from the bowl and cut in half. This recipe will make two loaves. Oil your bread pan with olive oil using a misto if you have one on a pastry brush if you don't. Take one half of the dough flatten it in and floured surface and then roll it up. I pinch the ends after I roll it and then flip it into the grease bread pan with the creased side down. Repeat that process with the other half of the dough and then let rise in the warmest room of your house for an hour. Then cook at 350 for 30 minutes. Once the bread is done remove it from the pan at once to let cool on a wire rack for an hour before cutting. I can typically get 12-14 slices out of each loaf.
This bread is excellent to eat with sandwiches or to make toast. I've also made french toast out of it and boy was that a treat. It's far more hearty that a slice of what I thought was whole wheat bread from the grocery store. If you try making this bread and love it as much as my family and I do please let me know!
Whole wheat sandwich bread
(Printable version)
2 loaves
Ingredients:
2 1/2 cups of warm water
1 1/2 tablespoons of yeast
6 - 6.5 cups of whole wheat flour
1/3 cup olive oil
1/3 cup honey
2 1/2 teaspoon of salt.
Directions:
Combine water 2 cups of flour and yeast to mixing bowl. Stir once or twice and set aside for 15-20 minutes to proof.
Add 4 cups of flour, honey, oil and salt to bowl. Mix using the paddle attachment. Once the Dough starts to pull from the sides of the bowl switch the dough hook. Mix on high for 5-6 minutes. If your dough is not pulling from the sides of the bowl add a little more whole wheat flour.
Form two loaves
Place loaves in greased 9x5" pans.
Allow to rise in a warm room for 60 minutes.
Cook at 350 for 30 minutes.
Remove from pans once done to cool on wire rack.
Cool before slicing.
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