I’ve tried lots and lots of different wheat recipes. Here is how I make my bread and I hope it’ll work for you too. I like this recipe because it slices nicely if you want to make sandwiches. I added the eggs and it seems to make the bread have a nicer texture. You can choose to skip the eggs if you want. (Makes 2-3 loaves, depending on the size of your pans.)
5 cups whole wheat flour
3 cups white bread flour
2 T yeast
2.5 cups warm water
1 T sugar
2 whole eggs
2 tsp sea salt
1/2 C powdered milk
I use a KitchenAid, and use the bread attachment to do the mixing and kneading for me.
- Put warm (not blasting hot) water and yeast in the mixing bowl, with sugar. Stir and let sit for a few minutes.
- When yeast starts to raise a bit, add the eggs, oil and honey. Mix in slowly the bread flour, whole wheat flour, powdered milk, and salt. Mix on low for 2 minutes, then mix on medium high for 3 minutes. I watch the clock and hold my KitchenAid if it gets crazy.
- Transfer the dough to a lightly oiled surface and you’ll form the bread into a ball. Place the dough in a lightly Pam sprayed big bowl and cover with a cotton dish towel. (Some people use plastic wrap, but I don’t.) Place in a warm area and let raise for 1.5 to 2 hours, or until the dough has doubled in size.
- Transfer the risen dough to the lightly greased surface and shape into two 8″ logs, tuck in the sides around to the bottom so it looks good. Place the dough in lightly greased (I spray with Pam) pans, seam side down. Cover with the same towel (or plastic wrap) and allow the bread to rise in a warm area a second time, 1-2 hours, until the dough has risen just one inch above the pan. A little more won’t hurt.
- Take the towel or plastic wrap off and place in a preheated oven (350 degrees) and bake for 35-40 minutes. You can cover the top halfway through with tented foil if your oven tends to burn things. (It’s the oven’s fault if things burn, not yours, of course.) The bread should be golden brown, sound hollow when you tap it and it should be done.
- Remove the loaf from the pan and cool for as long as you can resist cutting into it. I cool my bread on a cooling rack. Best served warm, but seriously, the next day it’s almost as good as when it came out of the oven.
Make someone’s day and share the second loaf!