So Good Whole-Wheat BreadFrom snuffy 9 years ago
- 1 tbsp active dry yeast shopping list
- 2 tsp brown sugar shopping list
- 1 cup warm water (tepit) shopping list
- 1 1/2 cups of tepid buttermilk, I use powdered butter milk and add the warm water to it. shopping list
- 1/4 cup maple syrup, honey, or light molasses shopping list
- 1/4 cup light oil shopping list
- 1 tsp salt shopping list
- 3 cups of whole-wheat flour, I mill my own and use it while it is still warm. shopping list
- 3 cups pie and pastry flour shopping list
- 1 1/2 cup bread flour plus extra as needed. shopping list
How to make it
- In a bowl, sprinkle the yeast and brown sugar over the water and stir to dissolve. Let stand until foamy, about 10 minutes.
- In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk,mapled syrup, oil, salt, and 2 cups of whole-wheat flour.
- Beat on medium-low speed until creamy, about 5 minute.
- Beat in the remaining whole-wheat flour and beat for 5 minute.
- Switch to the dough hook. Knead on low speed adding the flour.
- Beat in the 3 1/2 cups of pie and cake flour one cup at a time, beat well. Add in the bread flour 1/4 cup at a time if the dough sticks, until smooth but slightly sticky when pressed, a bout 5 minutes.
- Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1-1/2 hours
- Lightly grease two 9-by5-inch loaf pans. Divide dough and pace in pans tucking the ends under to make a neat, snug fit. Cover loosely with plastic wrap and let rise until about 1 inch above the rim of each pan, about 1 hour.
- Preheat the oven to 375 degrees F Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes.
- Turn out onto rack and let cool completely.
The Cooksnuffy Lethbridge, CA
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