* Exported from MasterCook *
Bread, Everyday Whole Grain
Recipe By : King Arthur Baking
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups warm water -- (454g)
1/4 cup sugar -- (50g)
2 1/4 teaspoons active dry yeast -- or instant yeast (1 packet yeast)
3 cups White Whole Wheat Flour -- (340g)
1 tablespoon salt
1/4 cup vegetable oil -- (50g)
3 cups Unbleached All-Purpose Flour -- (361g)
Nothing beats a hearty sandwich, and whole wheat bread is a natural
place to start. But what about those who say they don't like whole
wheat? This recipe walks a tasty line between hearty and mild, using
equal parts all-purpose and white whole wheat flours to produce a
high-rising, tender loaf. It can be baked in a loaf pan; or made into
a freeform loaf, for more of a "grip and rip" bread. Either way, it's
simply delicious.
PREP: 30 mins
BAKE: 28 to 32 mins
TOTAL: 3:02
YIELD: 2 loaves
In a large bowl combine the water, sugar, yeast, and 2 cups of the
white whole wheat flour. Let the mixture rest for a few minutes,
until bubbles form. Stir in the remaining 1 cup white whole wheat
flour, the salt, and the oil.
Stir in 2 cups of the all-purpose flour. Sprinkle an additional 1/2
cup flour over the sticky dough, mixing it in with a spatula or your hands.
Sprinkle some of the remaining 1/2 cup all-purpose flour on a clean
work surface. Place the dough onto the work surface and knead it for
5 minutes, adding a bit more flour if needed to prevent sticking.
Alternatively, knead the dough in the bowl of your stand mixer; or in
the bucket of a bread machine set on the dough cycle. Add the final
1/2 cup flour as needed to create a soft, smooth dough.
Let the dough rest while you scrape out your mixing bowl and wipe it with oil.
If you're kneading by hand, knead the dough a few minutes more; it
should feel bouncy. Place it into the oiled bowl, and cover with plastic wrap.
Place the dough somewhere warm (65F to 75 is ideal) to rise until
double in size, about 1 1/2 hours.
Gently deflate the dough, and divide it in half. Shape each piece
into an 8" to 9" log. Place each log into a lightly greased loaf pan,
or onto a lightly greased or parchment-lined baking sheet.
Tent the loaves with lightly greased plastic wrap, and let them rise
for 30 minutes.
While the loaves are rising, preheat your oven to 375F.
Uncover the bread, and bake it for about 30 minutes, until the crust
is golden brown. If you have a digital thermometer, the internal
temperature at the center will be about 190F.
Remove the bread from the oven, and transfer it to a rack to cool.
Wrap completely cooled bread in plastic, and store at room
temperature for several days; freeze for longer storage.
Tips: What size loaf pan should you use? An 8 1/2" x 4 1/2" pan will
yield a taller loaf, one whose slices are closer to those of a
normal-sized sandwich loaf; a 9" x 5" loaf pan, a shorter loaf with
more rectangular slices.
The instructions above were written for middle-school kids, most of
whom have probably never baked bread before. If you're a seasoned
bread baker, feel free to put the ingredients together however you're
most comfortable, be that following the directions as written; or
simply "mix everything together and knead." Also, give the bread a
few decorative slashes prior to baking if desired.
Cal 100, Fat 2g, Carb 18g, Sod 220mg, Fiber 2g, Pro 3g
S(Internet address):
https://www.kingarthurbaking.com/recipes/everyday-whole-grain-bread-recipe
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Per Serving (excluding unknown items): 183 Calories; 4g Fat (17.5%
calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 358mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1028