White Whole Wheat Bread

Use this recipe as a base, and make all the kinds of bread you have always wanted to try – cinnamon, herb, tomato and basil, olive and rosemary, etc. The possibilities are endless!

Ingredients

760 grams (6 ¼ cups) whole wheat flour
600 grams (2 ½ cups) water
50 grams gluten (3 T) – optional. If not used, add the amount to your flour total.
20 grams (1 T) salt
20 grams (1 T or 1 pkg) yeast

Directions

In a mixing bowl, pour the water, add the salt, flour, gluten if you’re using it, and yeast. Stir until well mixed and can be turned out onto a lightly floured board for hand kneading or use a stand mixer with dough hook, and mix for about 3 minutes. If you are kneading by hand, be careful with the flour on your board and hands. The more flour you knead in, the denser your loaf will be. The dough should be slightly sticky, but workable. Depending on the time of year, you may need to add a LITTLE more flour.

Put the dough into an oiled bowl, turn it over so the top is oiled, cover and let rise. How long it takes depends on the temperature in your kitchen. It needs to double, which may take only 30 minutes in the summer, and could take an hour or considerably more in the winter. Patience is key. This rising time is important to the final taste of your bread.

Once it is risen, you can divide the dough into two equal sections. Form into loaf shapes and place in greased bread pans. 8" × 4.5” pans work best for this recipe. If your pans are much larger, the loaves will be flatter. Put a slice into the top of the loaf with a serrated knife for mostly decorative reasons, but you can skip this if you want.

Bake in a 400 degree pre-heated oven until nicely browned. Depending on your oven, it should take about 25 minutes. When ready, remove from the oven, remove from the pans, and let cool on a rack as long as you can. It is still “baking” at this point, and will actually taste better once it is cool.

More Info

Servings / Yield: 2 small loaves
Prep Time: 2.5 hours   /   Total Time: 3 hours
Category: Baked Goods
Keywords: Unspecified