Wednesday, June 12, 2013

Bread Improves!

I've been halfheartedly making the switch to baking my own bread over the last year or so.  It's more labor intensive than I'd like, but I do love knowing exactly what is in the bread and enjoy the significant savings!

I've learned that if I let the dough rise longer, my loaf will be bigger and make a more conventionally-sized sandwich.

My challenge is that this recipe uses half whole wheat flour and half bread flour.  I'd like to have a higher percentage of whole wheat flour.  Other recipes that are heavier on whole wheat flour also call for powdered milk which I don't keep on hand. 

Does anyone have a recipe they like that uses milk or water and more than 50% of the flour is whole wheat?

The recipe I use for Honey Whole Wheat Bread in my Kitchenaid:

Mix together with regular paddle:
2 1/2  teaspoons yeast
1 1/3 c. warm milk (105F to 115F)
1/4 cup honey

Let it stand for 10 minutes while the yeast bubbles up.  Then add:
2 cups whole wheat flour
1 cup bread flour
2 teaspoons salt
2 tablespoons butter

Let it stand for 15 minutes.  Change to bread hook then add:
1 cup of bread flour

Beat until the dough ball pulls completely away from the sides of the bowl.  Pull out the hook, cover the bowl and let the dough stand for 60ish minutes.  Then roll and pound the dough about 10 times and put it into a greased loaf pan, seam down.  Let it rise another hour or so then bake in a 375F oven for 25-30 minutes until the top is golden brown. 

It's really tasty and I love making super-thin slices for toast.


1 comment:

  1. Katie,
    I have a great recipe for 100% whole wheat bread. It turns out nice and soft, and it's the only kind of sandwich bread we use anymore. I'll email it to you. =)


So, what do you think?