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Whole-Wheat Bread

Source of Recipe


From "The Williams-Sonoma Cookbook"



List of Ingredients



• 1½ Tbsp active dry yeast
  
• Pinch of brown sugar
  
• 1 cup warm water (105° to 115°F)
  
• 1½ cups tepid buttermilk (90°F)
  
• ¼ cup maple syrup
  
• ¼ cup canola oil
  
• 1 Tbsp salt
  
• 3 cups whole-wheat flour
  
• 3½ cups bread flour, plus extra as needed
  






Instructions



1. In a bowl, sprinkle the yeast and brown sugar over the water and stir to dissolve. Let stand until foamy, about 10 minutes.
   
   
2. In a stand mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the whole-wheat flour. Beat on medium-low speed until creamy, about 1 minute. Beat in the yeast mixture and the remaining whole-wheat flour and beat for 1 minute. Beat in the bread flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. Switch to the dough hook. Knead on low speed, adding bread flour 1 tablespoon at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes.
   
   
3. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1½ hours.
   
   
4. Lightly grease two 9- x 5-inch loaf pans. Turn the dough out onto a lightly floured board and divide it in half. Shape each dough portion for the loaf pans. Cover loosely with plastic and let rise until about 1 inch above the rim of each pan, about 1 hour.
   
   
5. Preheat the oven to 350°F.
   Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn out onto racks and let cool completely.
   
   Makes two 9- x 5-inch loaves.
   
   
   VARIATION
   Instead of maple syrup, you can add ¼ cup honey or light molasses to the bread.