Country Whole Wheat Bread

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• 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.

• 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
• 2 cups warm water
• 2 eggs
• ¼ cup vegetable oil
• cooking spray
• 3 ½ cups water

1. In a large bowl combine flours, sugar, yeast, and salt. Stir with a dough whisk or wooden spoon until well combined.
2. In a separate bowl combine water, eggs, and oil. Beat well to combine.
3. 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.
4. 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.
5. 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.
6. Remove dough from mixer and place onto a lightly floured work surface. Knead remaining half of dough.
7. 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.
8. Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
9. Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
10. Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.
11. 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.
12. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
13. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, about 1 hour.
14. 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.
15. 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.
16. 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.