My Culinary Trial Room

Wednesday, May 21, 2014

Whole Wheat Bread | 50-50 Wheat Bread

Breads are a staple at any house and ours is no exception. I make bread twice a week and I mostly prefer wholewheat. Occasionally I make the white sandwich bread but that happens only when the huss wants french toast which is once in a blue moon. Since I am a novice when it comes to bread baking I just don't too much risks and by risk I mean subbing the entire amount of all purpose flour in a recipe for whole wheat flour. As of now I have started with half of the amount and it works. It is not so dense, it is fluffy and it holds the shape brilliantly. The recipe that I have given makes one loaf but you could easily double it. The 6 tbsp will become 3/4 cup when you double it.

Prep time: 15 mins; Cook time: 30-40 mins; Makes: one 9x5 loaf

~*What U Need*~
Instant yeast - 3/4 tsp
Warm water - 1/2 cup
Whole milk - 1/2 cup
Honey - 2 tbsp
Canola oil - 1 tbsp
Unbleached all purpose flour - 1 cup + 6 tbsp
Whole wheat flour - 1 cup + 6 tbsp
Salt - 1/2 tbsp
Vital gluten - 2 tbsp

How I Made it:
Pour the water into the bowl of a standing mixer and sprinkle the yeast over top. Allow to stand for 10 mins till frothy. Stir in the milk, honey, and oil. Add the flours and stir to combine. Add in the salt and vital wheat gluten and stir to form a dough. Allow this stand for 20 minutes to give the flour time to absorb the liquid. Using the dough hook attachment on a standing mixer, knead the dough for 8-9 minutes. If the dough is sticky add flour by the tablespoon till no longer sticky. Place this in a bowl that has been oiled well and allow to double for 1 to 1 1/2 hours. Once doubled, knock down the dough and knead for 15 seconds. Shape into a loaf and place in a 9x5 loaf pan coated with cooking spray. Allow to rise for another 30-45 mins. Heat the oven to 425°F. Reduce temperature to 375F and bake for 30-35 minutes. Remove the loaf from the pan and let cool completely before slicing.

Serve with jam or butter!!!