Tuesday, November 11, 2008

Delicious Whole Wheat Bread

This bread will rise 3 1/2" to 4" tall at its center, and will have a moderately fine, even texture inside. It is an extremely mild whole wheat bread, and great for toasting

Ingredients

• 2 1/2 teaspoons SAF Perfect Rise dry yeast
• 1 cup potato water (boil 2-4 potatoes and save the water)
• 1/2 cup lukewarm milk
• 2 tablespoons melted butter
• 1 teaspoon sea salt
• 3 tablespoons honey
• 1/4 cup nonfat dry milk
• 3 3/4 cups King Arthur white Whole Wheat Flour
• ¾ cup AP Flour

Directions

1) Dissolve the yeast in ¼ cup lukewarm water with a pinch of sugar (1/4 tsp; stir well so as to blend the yeast, sugar, and water. Allow it to rest for 15 minutes until it becomes frothy.

2) Combine the yeast/water with the remaining ingredients, and mix and knead—by stand mixer mixer, or bread machine—until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 9-10 minutes. Note that 100% whole wheat dough will never become smooth and supple like white bread dough made with all-purpose flour; it will feel more grainy under your hands, and may appear a bit rough.

3) Place the dough in a lightly buttered bowl turning once or twice to coat all sides of the dough, cover the bowl with plastic wrap, and allow it to rise until doubled in bulk, about 60 to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer.

4) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.

5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4" to 1", about 75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Put the dough in a cold oven and turn to 350F.

6) Bake the bread for 15 minutes starting in a cold oven. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.

7) Rub a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.

1 comment:

Ruth said...

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Ruth


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