Tuesday, January 17, 2012

Whole Wheat Bread

After looking around for a while to find the best wheat bread recipe, I decided to use the one in the book, Artisan bread in five minutes a day. Mostly I decided this because I found the right flour it says to use. I found it at walmart, I used Hodgson mills white wheat flour, its not a graham flour but made out of hard white wheat.

Here is the recipe:
Whole Wheat Bread
1 1/2 cups luke warm water
1 1/2 cups luke warm milk (I used canned milk)
1 1/2 tbsp yeast (2 packets)
1 tbsp plus 1 tsp kosher salt
1/2 cup honey
5 tbsp neutral tasting oil (I used olive oil)
6 2/3 cups whole wheat flour, not graham flour
In a large bowl or lidded container, mix the yeast, salt, honey, oil, milk and water. Stir it a bit, it will look like this.

 Add flour a little at a time until incorporated well. Cover with plastic wrap and a towel and let rise at room temperature until the dough rises and collapes or flattens on top.

 This takes about 2-3 hours. You can use it right away or store it covered in fridge for 5 days. When your ready to bake, grease your pan and using wet hands scoop out a cantaloupe size 1 1/2 pound portion of dough. Keep your hands wet and quickly shape in into a ball and elongate into an oval. Put it in the pan, it should fill it slightly more than half full. Let it rest for 1 hour and 40 minutes, flour the top and slash it with a serated knife. Preheat oven to 350 and put a pan on the bottom rack. When preheated put loaf in oven and 1 cup of hot water in the pan, quickly closing the door. Bake for 50 or 60 minutes until deeply browned and firm, allow to cool completely before slicing. Sorry I didnt get a picture of the finished product, we tore into it too fast, lol.

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