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Whole Wheat Bread




Source of Recipe


The Kitchen Pantry


List of Ingredients




1 cup warm water
2 Tbsp (2 pkgs) active dry yeast
Pinch of brown sugar
1 cup warm water
1/3 cup light brown sugar
3 Tbsp unsalted butter, melted
1 Tbsp salt
1 egg
2 ½ cups whole wheat flour
3 ½ to 4 cups all purpose or high gluten bread flour
melted butter or olive oil for brushing


Recipe



1. In a small bowl, pour ½ cup warm water. Sprinkle the yeast and
pinch of brown sugar over the surface and stir to dissolve. Let stand
at room temperature until foamy, about 10 minutes
2. In a large bowl, using a whisk or electric mixer with a paddle
attachment, combine the remaining water, the milk, 2/3 cup brown
sugar, melted butter, salt, egg and whole wheat flour. Beat hard
until creamy, about 1 minute. Stir in the yeast mixture. Add the
unbleached flour, ½ cup at a time, until a soft, shaggy dough that
just clears the sides of the bowl is formed. Switch to a wooden spoon
when necessary if mixing my hand.
3. Turn doung onto a lightly floured work surface and knead until soft
and springly (1-3 minutes for machine mixed dough or 4-7 minutes for
hand mixed dough, dusting with flour only 1 Tbsp at a time, just
enough to prevent sticking. The dough will be smooth and very
springy, with a slightly rough surface and sticky quality, but not
dry. Do not add too much flour or the baked loaf will be dry and crumbly.
4. Place the dough in a lightly greased, deep container. Turn the
dough once to coat the top and cover with plastic wrap or a clean
towel. Let rise at room temperature until double in bulk (1 to 1½
hours). Do not allow this bread to rise any higher than double, or it
may collapse and bake into a flat loaf.
5. Turn the dough out onto a lightly floured board and work surface to
deflate. Lightly grease the bottom and sides of 2 bread loaf pans.
Divide the loaves into four equal portions. With the palms of your
hands, roll into four fat sausages, each about 10 inches long. Place
two of the pieces side by side, starting in the center, wrap one
around the other to create a fat twist effect. Repeat to form the
second loaf. Place in the pans, brush tops with some of the melted
butter or oil. Cover loosely and let rise at room temperature until
the dough is almost double in bulk and about 1 inch over the rims of
the pan, about 30 minutes. These loaves need only a ¾ proof for the
best baked volume.
6. Twenty minutes before baking, preheat oven to 375 degrees F. Brish
the tops with more butter or oil. Place the pans in the center rack
of the oven and bake about 35 to 40 minutes or until the surface of
the loaves is golden brown, the sides slightly contract from the pan
and the loaves sound hollow when tapped with your finger. Remove the
loaves from the pans immediately to a cooling rack. Loaves are best
slightly warm or at room temperature.