Country Whole Wheat Bread

Country Whole Wheat Bread

Unlike some whole wheat breads, this recipe bakes up into a soft, fluffy, slightly sweet whole wheat bread that's perfect for a sandwich or a piece of toast.
  • Prep: 20 min
  • Rise: 2 hours
  • Cook: 1 hour
  • Total: 3 hours 20 min
  • Yields 2 loaves
Country Whole Wheat Bread
  • 1 pound 5 ounces all-purpose flour (about 3 ½ cups)
  • 12 ounces whole wheat flour (about 2 cups)
  • 6.5 ounces bread flour (about 1 cup)
  • ½ cup sugar
  • 4 ½ teaspoons instant yeast
  • 2 teaspoons salt
  • In a large bowl combine flours, sugar, yeast, and salt. Stir with a dough whisk or wooden spoon until well combined.
  • 2 cups warm water
  • 2 eggs
  • ¼ cup vegetable oil
  • In a separate bowl combine water, eggs, and oil. Beat well to combine.
  • Pour in about ⅓ of the wet mixture into the flour. Mix well with a dough whisk until incorporated. Pour in another ⅓ of the liquid, stir, and repeat until incorporated.
  • Knead By Hand
  • Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.
  • or Knead with Stand Mixer
  • If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place half of the dough in the bowl of a stand mixture and mix until dough is soft and smooth, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
  • Remove dough from mixer and place onto a lightly floured work surface. Knead remaining half of dough.
  • Rising
  • By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
  • cooking spray
  • Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
  • Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
  • Forming Loaves
  • Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.
  • On a clean work surface, gently stretch and press one piece of dough into a rectangle about 13 to 15 inches long and 7 to 9 inches wide. Starting from one of the smaller edges, roll the dough tightly onto itself to form a spiral, cylinder shape. Turn dough seam side up and pinch it closed.
  • Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
  • Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, about 1 hour.
  • Baking
  • 3 ½ cups water
  • Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 350°F.
  • Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195°F, about 45 to 55 minutes.
  • Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room temperature, about 4 to 6 hours. Slice and serve.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/country-whole-wheat-bread/).
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