Ingredients:
1 to 1/4 cups of lukewarm water
1/4 cup of vegetable oil
1/4 cup of honey
3 1/2 cups of whole wheat flour
2 1/2 tsp of instant yeast or 1 packet active dry yeast disolved in 2 tbsp of the water in the recipe
1/4 cup of nonfat dry milk
1 1/4 tsp of salt
1) In your mixer bowl with the paddle attachment, combine all of the ingredients and mix until the dough
starts to leave the sides of the bowl. Replace the paddle attachment and attach the dough hook. Knead the bread for 6 to 8 minutes, or
until it begins to become smooth. Note: This dough should be soft,
yet still firm enough to knead. Adjust its consistency with additional
water or flour, if necessary.
**If you don't have a mixer, then you can do the same thing by hand. Mix all of the ingredients with a wooden spoon in a bowl. Once well combined flour the counter and knead by hand.
**If you don't have a mixer, then you can do the same thing by hand. Mix all of the ingredients with a wooden spoon in a bowl. Once well combined flour the counter and knead by hand.
2)
Transfer the dough to a lightly greased bowl,
cover it, and allow the dough to rise till puffy though not necessarily
doubled in bulk, about 1 to 2 hours, depending on the warmth of your
kitchen.
3)
Transfer the dough to a lightly oiled work surface, and shape it into
an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan,
cover the pan loosely with lightly greased plastic wrap, and allow the
bread to rise for about 1 to 2 hours, or till the center has crowned
about 1" above the rim of the pan. Towards the end of the rising time,
preheat the oven to 350°F.
4)
Bake the bread for 35 to 40 minutes, cover with aluminum
foil after 20 minutes to prevent over-browning.
5)
Remove the bread from the oven, and turn it out of the pan onto a rack
to cool. If desired, rub the crust with a stick of butter; this will
yield a soft, flavorful crust. Cool completely before slicing. Store the
bread in a plastic bag at room temperature. Enjoy!!
Yields 1 loaf
Source: King Arthur Flour
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