The purpose of this blog is to be a repository of all the recipes I have found and like. Hopefully you all will enjoy them too.
I have been experimenting with breads looking for a whole wheat or mostly whole wheat that is still light and airy. Here is the one I like the best. It also makes pretty good rolls. If you plan to freeze your rolls, cook a little underdone and freeze. They will reheat much better. Also, put a wet paper towel in the microwave when you reheat to reduce drying.
My recipe is modified from another blog Breadexperience.com. They have pictured instructions if you want to check them out.
Whole Wheat Bread Recipe
Makes: 2 9-by-5-inch loaves
Ingredients:
1 1/2 tablespoons active dry yeast
Pinch of brown sugar
1 cup warm water (105º - 115ºF/40º - 46ºC)
1 1/2 cups tepid buttermilk (90ºF/32ºC)
1/4 cup maple syrup, honey, or light molasses (I use honey)
1/4 cup canola oil, plus extra for greasing
1 tablespoon salt
4 1/2 cups whole wheat (wholemeal) flour
1 cup whole grain bread flour
1 cup regular bread flour
1T gluten or bread conditioner (I like the one from King Arthur Flour)
Proof yeast in water with brown sugar for about 10 min.
Meanwhile, mix 2 C WW flour, honey, oil, salt in a mixer with paddle attachment till creamy. Add yeast mixture and continue mixing. Add gluten/conditioner. Add rest of flour 1 C at a time till it pulls away from edge. Switch to dough hook. Continue adding flour till a sticky ball.
Put in greased bowl, turn once, allow to rise till 2x size (1-1.5 hours)
Punch down. Divide in two. Hand knead each section into a rectangle shape the length of your pan and 3x as wide. Fold in thirds. Place in bread pan. Allow to rise again in warm area (on top of oven works great). Should take about 45 min.
Bake at 350 for 30min. Bread should sound hollow when you tap on it. Cool completely on rack. I usually freeze on loaf and eat the other right away.
Enjoy!!!
