Watch out white bread, you've got some competition! For some, whole wheat bread spells the end of an enjoyable meal. But with this recipe, fear not! With one bite, you'll be throwing your white bread away and using this bread for all your sandwich needs.
Prep time: 30 min | Inactive time: 2 hr 30 min | Cook time: 35 min | # of servings: 2 loaves Ingredients
1 1/4 cups warm water
2 teaspoons active dry yeast
1 cup milk (Whole, 2% and skim are all fine)
1/4 cup honey
2 tablespoons canola oil
2 3/4 cups all-purpose flour
2 3/4 whole wheat flour
1 tablespoon salt
Gather all ingredients.
Pour water into a large bowl. You can use a stand mixer if you have one. Sprinkle yeast over water. Let this stand for several minutes or until yeast is dissolved. Stir in milk, honey, and oil.
Add 2 cups of all-purpose flour and the salt to the liquid mixture. Stir to combine the ingredients. Add rest of the all-purpose and whole wheat flours. Stir to form a shaggy dough. Let the mixture stand for 20 minutes.
If using a stand mixer, use the dough hook attachment and knead dough for 8-9 minutes. You can also knead the dough by hand on the counter, If the dough is sticky, add more all-purpose flour a tablespoon at a time. The dough is needed when it is smooth, slightly tacky, forms a ball without sagging and spring back when poked.
In a clean bowl, grease it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm sport until nearly doubled in bulk, about 1 to 1 1/2 hours. The optimal temperature for rising is around 90°F. You can also compensate cooler temperatures for a longer rising period.
Sprinkle flour onto counter and put dough on top. Divide dough into two and shape them into balls. Let the balls rest for 10 minutes.
Grease two 8 inch by 4 inch loaf pans. Shape each ball into loaves. An easy way to make a loaf is to take the ball of dough by both hands with thumbs on top and fingers underneath. Then use your thumbs and palms to stretch the surface of the dough downwards until it is sort of an oblong shape. Make sure the surface of the loaves is stretched taught as this helps rising and prevents an overly dense interior. Place the loaves in the pans and press down the dough with your knuckles so that the loaves fill up the pan space better. Let the loaves rise a second time until they start to dome over the edge of the pan, about 30-40 minutes.
Preheat oven to 375°F about halfway through the second rise.
Slash the tops of the loaves before putting them in the oven.
Bake at 375°F for 30-35 minutes. The finished loaves should be dark-golden brown and sound hollow when tapped on the bottom. Let the loaves cool before slicing.
From http://www.thekitchn.com/how-to-make-basic-whole-wheat-sandwich-bread-cooking-lessons-from-the-kitchn-167267 All images by Bread and Better