This recipe produces loaves of wheat bread that are light in texture, with a great ‘chew’ and great nutty flavor.
- 2 1/3 cup warm water about 125 degrees
- 1 1/4 tablespoons instant yeast
- 1/4 cup honey
- 4 tablespoons unsalted butter, melted
- 2 1/2 teaspoons salt
- 1/4 cup rye flour
- 1/2 cup toasted wheat germ
- 2 tablespoons dough enhancer
- 3 cups whole wheat flour
- 2 1/2 cups white flour, plus more for dusting
- In the bowl of a stand mixer, combine the water, yeast, honey, butter, dough enhancer and salt with a rubber spatula.
- Mix into your liquids 1 cup each of the whole-wheat and white flour.
- Add the rest of both flours, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly floured surface and knead by hand for a few seconds to create a smooth and soft ball of dough.
- Place the dough into a large bowl lightly sprayed with nonstick spray. Turn the dough so it is coated all around with oil. Cover tightly with plastic wrap and place in a warm oven. (I turn my oven on warm setting when I start compiling the ingredients, then turn it off and place the dough in the oven to rise.) Let dough rise for about 50 minutes, or until doubled in size.
- Empty dough onto clean surface. Divide in half. With a rolling pin, roll each piece of dough (one at a time) into a rectangle approximately 8 or 9 inches by 15 to 18 inches. Roll the dough short side to the other short side and crimp the edges and ends together. Place dough seam side down into a greased (or sprayed) loaf pan and gently press it to touch all four sides.
- Cover loaves lightly with sprayed plastic wrap and let rise in a draft free place for about 20-30 minutes. In the mean time, set your oven to heat to 375 degrees.
- Slowly remove the plastic wrap and place loaves into oven. Bake for about 40 minutes, or until the loafs reach an internal temp of 200 degrees. Dump them out immediately onto a wire rack to cool.
- Category: Bread
- Cuisine: American