Published on February 04, 2019
Whole Wheat Bread – 2 loaves
Whole Wheat Bread – 2 loaves
Ingredients
- 2 ½ cups warm water – 110 - 125°
- 2 ½ teaspoons dry yeast
- 2 ½ teaspoons table salt
- 1/3 cup honey
- ¼ cup canola oil
- 1 egg
- 1 ½ cups King Arthur white bread flour
- 5-6 cups King Arthur whole white wheat flour
Instructions
- Mix in a Kitchen Aide mixer with a dough hook. A Commercial or Professional grade Kitchen Aide will work best
- Dissolve yeast in warm water.
- Add honey and let yeast work for 5-10 minutes.
- Add salt, egg, and oil.
- Gradually add white bread flour and mix well.
- Gradually add the whole wheat bread flour and mix until the dough cleans the sides of the bowl and is no longer sticky to a dry finger.
- Let dough rest in the bowl for 60 minutes for the 1st rise.
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Then knead for about 8 minutes in an electric mixer, 10-12 minutes by hand.
- Place dough in a large bowel sprayed with pan spray; turn so top is lightly coated with oil.
- Cover with a damp towel for 2nd rise and let rise until double, about 1 hour.
- Gently push down and let sit for 10 -15 minutes.
- Turn out on lightly floured surface.
- Divide into 2 equal parts.
- Roll each ball into about a 16” by 8” rectangle.
- Starting with the 8” end, roll dough up, seal the edges and pinch the ends in.
- Tuck ends under a little and place in a greased 9” x 5” loaf pan.
- Cover with a damp cloth and let rise until double and loaf passes the “two finger poke” test: two fingers lightly pressed near the end of the loaf leave a clear indention.
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If dough springs back, it needs to raise more. Can let rise or “proof” in a slightly warm oven, about 100°.
- Bake at 350° for 30 – 35 minutes until golden brown.
- Cool in pans for about 10 minutes, then remove from pans and let cool completely on a cooling rack. Freezes well.