I love making homemade whole wheat bread!
Well, the other night I had an itch for some of my homemade red wine jelly but I didn’t have any bread to put it on… Well, that was just not going to do, so I got out my mixer and I got to work.
See I normally make Homemade Pumpkin Bread, and I have had the stuff to make white bread which I really enjoy but I was in the mood for something a bit denser.
So I decided to make some homemade Whole Wheat bread.
Homemade Whole Wheat Bread:
Whole Wheat Bread
Ingredients
- 1/4 oz. Active dry yeast
- 2 1/4 Cup of Warm water
- 3 tbsp sugar
- 1 tbsp salt
- 2 tbsp canola oil
- 3 cups of Whole Wheat Flour
- 3 cups of All Purpose unbleached flour
Instructions
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on the surface
- Whisk together the remaining 3 tablespoons of sugar, salt 1.5 cups of whole wheat flour, and 1.5 cups of unbleached flour
- Stir oil into yeast mixture (If using a stand mixture, keep setting on low)
- Pour in flour mixture and beat until smooth
- Stir in 1/2 cup at a time, the remaining flour
- Spread some flour over a table or smooth surface and remove the dough from the bowl
- Turn onto a floured surface and knead until smooth 8-10 minutes
- Place in a grease bowl, and turn to grease top.
- Cover and let rise in a warm place until doubled in size 1 -1/2 to 2 hours
- Remove the dough and turn on a floured surface again; divide the dough in half.
- Shape each section into a loaf and place it in 9x5 greased pans.
- Cover and let rise until doubled again 1 to 1/12" hours.
- Bake at 375° until golden brown or internal temp of 200°
- Remove from pans and place on a wire rack to cool
Well, I will say it was a success but, this time around it was a bit dense but oh boy it was delicious!
However next time I think I am going to knead the bread a bit longer. Here is a good test:
“Be sure to knead yeast dough for at least 10 minutes in a mixer with a kneading hook, or at least twenty minutes with your hands – until the dough is flexible and bouncy to the touch. To be extra safe, you can always grab a piece of dough between your fingers, stretch it, and see the web fibers that have developed. If your dough rips as soon as you start pulling you got to keep on working that dough. You want your dough to be able to stretch and kind of pull apart rather than a tare”. – The Bread guide
So next time I am going to try kneading it a bit more and let me know how yours turns out.
Until Next Time.
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