* Exported from MasterCook *
Bread, Classic 100% Whole Wheat
Recipe By :King Arthur Flour Co
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cups lukewarm water -- Note*, (to 1 1/8C (227g to 255g))
1/4 cup vegetable oil -- (50g)
1/4 cup honey -- molasses, or maple syrup, (85g)
3 1/2 cups Premium 100% Whole Wheat Flour -- (397g)
2 1/2 teaspoons instant yeast
1/4 cup nonfat dried milk -- (35g)
1 1/4 teaspoons salt
Ingredient notes:
Alternate flours: King Arthur White Whole Wheat or Organic White
Whole Whole Wheat
Yeast alternative: 2 1/4 tsp active dry yeast mixed into 2Tbsp water
Who says whole wheat bread has to be dense, dry, and tasteless? This
100% whole wheat recipe features the delightfully nutty taste of
wheat in a fine-grained, moist, faintly sweet loaf.
Note*: Use the greater amount in winter or in a dry climate; the
lesser amount in summer or a humid climate.
PREP: 12 mins
BAKE: 35 to 40 mins
TOTAL: 3:17
In a large bowl, combine all of the ingredients and stir until the
dough starts to leave the sides of the bowl. For easiest, most
effective kneading, let the dough rest for 20 to 30 minutes in the
bowl; this gives the flour a chance to absorb some of the liquid, and
the bran to soften. Transfer the dough to a lightly greased surface,
oil your hands, and knead it for 6 to 8 minutes, or until it begins
to become smooth and supple. (You may also knead this dough in an
electric mixer or food processor, or in a bread machine programmed
for "dough" or "manual.") Note: This dough should be soft, yet still
firm enough to knead. Adjust its consistency with additional water or
flour, if necessary.
Transfer the dough to a lightly greased bowl or large measuring cup,
cover it, and allow the dough to rise till puffy though not
necessarily doubled in bulk, about 1 to 2 hours, depending on the
warmth of your kitchen.
Transfer the dough to a lightly oiled work surface, and shape it into
an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf
pan, cover the pan loosely with lightly greased plastic wrap, and
allow the bread to rise for about 1 to 2 hours, or till the center
has crowned about 1" above the rim of the pan. Towards the end of the
rising time, preheat the oven to 350F.
Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum
foil after 20 minutes to prevent over-browning. The finished loaf
will register 190F on an instant-read thermometer inserted into the center.
Remove the bread from the oven, and turn it out of the pan onto a
rack to cool. If desired, rub the crust with a stick of butter; this
will yield a soft, flavorful crust. Cool completely before slicing.
Store the bread in a plastic bag at room temperature.
Tips: Why the range of water in the dough? A lot depends on the
weather, the season, and how you measure flour. You'll need the
lesser amount of water in the summer; or when it's humid/stormy; if
you measure flour by weight; or if you sprinkle your flour into the
measuring cup, then level it off. You'll need the greater amount of
water in winter; when it's dry out, and the humidity is low; or if
you measure flour by dipping your cup into the canister, then leveling it off.
The liquid sweetener you choose makes a difference. Molasses produces
the darkest loaf, one with old-fashioned flavor. Honey yields a
lighter, milder loaf. Maple syrup makes a less-sweet loaf - unless
you use real maple syrup, in which case it'll be similar to a loaf
made with honey, albeit with a faint hint of maple.
If you're someone who tends to taste whole wheat as somewhat bitter,
try substituting 1/4 cup of orange juice for 1/4 cup of the water in
this recipe. A bit of orange juice tones down whole wheat's somewhat
tannic taste.
Want to prolong the shelf life of this bread? Try the tangzhong
technique, an Asian method for increasing the softness and shelf life
of yeast bread. Begin by measuring out the flour and water you'll be
using in the recipe. Now take 3 tablespoons of the measured flour and
1/2 cup of the water; put them in a saucepan set over medium-high
heat. Cook the mixture, whisking constantly, until it forms a thick
slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the
cooked mixture to a bowl, let it cool to lukewarm, then combine it
with the remaining flour, the remaining water (+ 2 additional
tablespoons), and the other dough ingredients. Proceed with the
recipe as directed. Well-wrapped and stored at room temperature, your
finished loaf should stay soft and fresh at room temperature for at
least several days.
Cal 150, Fat 3.5g, Carb 24g, Sod 200mg, Fiber 3g, Pro 5g
S(Internet address):
https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
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Per Serving (excluding unknown items): 147 Calories; 4g Fat (25.8%
calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber;
2mg Cholesterol; 176mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0806