Country Whole Wheat Bread
Source of Recipe
Bread Recipes
List of Ingredients
1+1/3 cups warm water (115 degree F to 120 degree F)
1 package active dry yeast
1 Tablespoon olive oil
2 teaspoons snipped fresh sage or 1/4 teaspoon dried
sage, crushed
1+1/2 teaspoons salt
1 teaspoon sugar
1+1/2 cups whole wheat flour
2 to 2+1/2 cups bread or all-purpose flour
Recipe
In a large mixing bowl stir together warm water,
yeast, oil, sage, salt, and sugar.
Let mixture stand for 5 minutes.
Using a wooden spoon, stir in the whole
wheat flour, about 1/2 cup at a time.
Add 1-1/2 cups of the bread or all-purpose flour,
a little at a time, stirring until most of the
flour has been absorbed and the dough begins to
form a ball.
On a lightly floured surface, knead in enough
of the remaining bread or all-purpose flour to
make a moderately stiff dough that is smooth
and elastic (6 to 8 minutes total).
Shape the dough into a ball.
Place in a lightly greased bowl; turn once to
grease the surface.
Cover and let rise in a warm place until double
(45 to 60 minutes).
Punch dough down.
Cover and let rest for 10 minutes.
On a lightly greased baking sheet, shape dough
into a 6x3-inch oval loaf.
Sprinkle lightly with any remaining flour.
Cover and let rise until almost double (30 to 45 minutes).
Using a sharp knife, slash the top of the loaf several
times, making each cut about 1/2 inch deep.
Bake in a 425 degree F oven.
For a crisp crust, spray or brush with cold water every
3 minutes during the first 9 minutes of baking.
After 9 minutes, reduce oven temperature to 375 degree F;
sprinkle the bread with any remaining all-purpose flour.
Bake about 20 minutes more or until bread sounds hollow
when tapped.
(If necessary, cover loosely with foil the last 15
minutes of baking to prevent overbrowning,)
Immediately remove bread from pan.
Cool on a wire rack.
Makes 1 loaf.
Tip: Cool, wrap and store baked bread for 2 to 3 days
at room temperature. Or freeze up to 3 months. Thaw at
room temperature for 1 hour.
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