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Recipe Categories: BCRick's HOME PAGEBREAD

Whole Wheat 'Lite' Bread




Source of Recipe


Adapted from Basic White Bread recipe






Recipe Introduction


A variation of the Basic White Bread recipe to give a light colored bread containing whole wheat.
Makes: 2 loaves





List of Ingredients



• 1 teaspoon white granulated sugar
  
• 1 cup warm water
  
• 1 envelope (2 1/4 teaspoon) active dry yeast
  
• 1 cup whole milk
  
• 2 tablespoons soft shortening
  
• 2 tablespoons white granulated sugar
  
• 1 1/2 teaspoons salt
  
• 4 cups white bread flour*
  
• 1 1/2 cups whole wheat flour*
  
• *NOTES
  






Instructions



1. Dissolve 1 teaspoon white granulated sugar in 1/2 cup warm water in a large bowl. Sprinkle in yeast. Set aside 10 minutes, give a slow stir.
   
2. Scald 1 cup milk, de-scum, cool to lukewarm. Stir in 2 tablespoons shortening, 2 tablespoons white granulated sugar, 1 1/2 teaspoon salt and 1/2 cup warm water. Add milk mixture and 2 cups white bread flour to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
   
3. Stir in 1 1/2 cups of whole wheat flour and 1 1/2 cups of remaining white bread flour gradually. If necessary, add more white flour, 1 tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
   
4. Knead dough (about 10 minutes), adding more flour, 1 tablespoon at a time, as necessary, until dough is smooth, elastic and no longer sticky.
   
5. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel.
   
6. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
   
7. Punch down in bowl and turn out onto lightly floured board, knead a few times and divide into 2 equal portions. Cover and let rest for 10 minutes.
   
8. Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with a light towel.
   
9. Allow to rise in a warm place until dough rises above top of pan in centre and corners are filled (45 to 60 minutes). The dough should be "crowned" over the tops of the loaf pans.
   
10. Preheat oven to 375 F (190 C).
    
11. Bake at 375 F (190 C) on lower oven rack for 25 to 30 minutes. In order to make sure that the bread bakes evenly, rotate the loaves front to back, side to side. Most home ovens are not perfect in heat distribution.
    
12. Remove from pans immediately. Brush top crust with butter if a softer crust is desired. Cool on wire racks, turning over occasionally.
    






Final Comments


*Reduced white bread flour from 5 1/2 cups to 4 cups and made up the difference with 1 1/2 cups whole wheat flour. The ratio of white bread flour to whole wheat flour may vary change to one's taste or bread required as long as they total 5 1/2 cups for a 2 loaf recipe.
This is named 'Lite' bread because the bread still remains light in color as apposed to 'Brown' bread to which caramel or mollasis has been added.