Simple Whole Wheat Bread


PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with all white flour) – Jenny JonesPrep Time: 15 minutes Cook Time: 30 minutes Total Time: 1 hour, 30 minutes Makes: One loaf Ingredients:

2 cups (240-260 g) whole wheat flour (Aerate Flour Before Measuring – See How) 1/2 cup (60-65 g) bread flour or all-purpose flour 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast) 2 Tablespoons sugar (or honey but add honey after the milk) 1 teaspoon salt

1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry) 2 Tablespoons (30 mL) olive oil (or any vegetable oil) 1 egg about 1/4 cup additional bread flour Instructions:

Place flours, yeast, sugar & salt in a large mixing bowl. Stir in milk, followed by oil and egg. Beat on high for 2 minutes. On low speed add about 1/4 cup bread flour until dough forms a mass. Place dough on floured surface and knead 50 turns

Cover and let rest 10 minutes. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan. Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.

Meantime, preheat oven to 375° F. Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.


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