Whole wheat bread is both a healthy and delicious option. This recipe provides step-by-step instructions for the preparation and kneading process to ensure the best possible loaf.
Prep Time: 1hour hr 15minutes mins
Cook Time: 40minutes mins
Total Time: 1hour hr 55minutes mins
Course: Breads
Cuisine: International
Servings: 10
Ingredients
- 1 2/3 cups whole wheat flour
- 1 1/2 cups bread flour divided
- 3 tbsp. packed brown sugar
- 1/2 cup lowfat milk
- 1/2 cup water
- 1 tsp. salt
- 2 tsp. active dry yeast
- 1 tbsp. olive oil
Instructions
- STARTING HERE: Once you master this recipe, feel free to add more ingredients like seeds and nuts. These ingredients are enough to make a loaf weight about 1 1/4 pounds, baked inside an 8.5 x 4.5 inch pan.
- Coat a medium bowl and baking pan with cooking spray or vegetable oil. Set aside.
- In a large bowl, combine the wholewheat flour, 1 cup of bread flour, the brown sugar, yeast, and salt. Combine the milk, water and oil in a small sauce over a medium heat (until warm). Pour slowly into the flour mixture and beat well.
- Add the balance of bread flour to form a soft dough.
- Lightly sprinkle a work surface with all-purpose flour. Turn the dough out on the surface and knead until smooth and elastic (about 10 minutes) incorporating a little flour at a time when the dough becomes sticky.
- THE KNEADING PROCESS: The kneading process is considered to be the most important part of the whole bread making activity. You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat.
- To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze. The dough should not resist your touch and strain the finger muscles. It should not also have a runny liquid feature or seem waterlogged. It is possible to knead too much, especially if you are using a food processor. Practice how to properly add water as you knead to get the perfect consistency.
- Form into a ball and place in the prepared bowl, turning to coat with the oil. Cover the bowl with a damp kitchen towel, place in a warm spot (about 80 to 90 degrees F).
- THE RISING PROCESS: Once the dough is covered, the dough has to stay warm for about 1 hours or up to the time it has doubled its size. If you stick your fingers into the dough and it does not rise, the rising process is completed.
- Turn the dough onto the floured work surface and gently stretch and press into a rectangle (20″x12″).
- Start at one end and use both hands to roll up the dough into a cylinder. Place into the bread pan. Place the closed side underneath. Cover with a plastic wrap and a towel. Let rise for about 30 minutes.
- After the second rising, remove the plastic wrap and towel.
- BAKING THE BREAD: Preheat your oven to 400 degrees F. Transfer the loaf slowly into the oven. Bake until golden brown, 20 to 25 minutes. Remove form the pan and cool on a rack.
- After the cooling process, slice the loaf of bread then observe the texture. This is the best time to eat the bread, while it is still warm and soft. If you want to make more loaves, measure the ingredients properly.
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Recipe © Simply Trini Cooking. All rights reserved
Whole Wheat Bread
Servings: 10
Calories:
Ingredients
- 1 2/3 cups whole wheat flour
- 1 1/2 cups bread flour divided
- 3 tbsp. packed brown sugar
- 1/2 cup lowfat milk
- 1/2 cup water
- 1 tsp. salt
- 2 tsp. active dry yeast
- 1 tbsp. olive oil
Instructions
- STARTING HERE: Once you master this recipe, feel free to add more ingredients like seeds and nuts. These ingredients are enough to make a loaf weight about 1 1/4 pounds, baked inside an 8.5 x 4.5 inch pan.
- Coat a medium bowl and baking pan with cooking spray or vegetable oil. Set aside.
- In a large bowl, combine the wholewheat flour, 1 cup of bread flour, the brown sugar, yeast, and salt. Combine the milk, water and oil in a small sauce over a medium heat (until warm). Pour slowly into the flour mixture and beat well.
- Add the balance of bread flour to form a soft dough.
- Lightly sprinkle a work surface with all-purpose flour. Turn the dough out on the surface and knead until smooth and elastic (about 10 minutes) incorporating a little flour at a time when the dough becomes sticky.
- THE KNEADING PROCESS: The kneading process is considered to be the most important part of the whole bread making activity. You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat.
- To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze. The dough should not resist your touch and strain the finger muscles. It should not also have a runny liquid feature or seem waterlogged. It is possible to knead too much, especially if you are using a food processor. Practice how to properly add water as you knead to get the perfect consistency.
- Form into a ball and place in the prepared bowl, turning to coat with the oil. Cover the bowl with a damp kitchen towel, place in a warm spot (about 80 to 90 degrees F).
- THE RISING PROCESS: Once the dough is covered, the dough has to stay warm for about 1 hours or up to the time it has doubled its size. If you stick your fingers into the dough and it does not rise, the rising process is completed.
- Turn the dough onto the floured work surface and gently stretch and press into a rectangle (20″x12″).
- Start at one end and use both hands to roll up the dough into a cylinder. Place into the bread pan. Place the closed side underneath. Cover with a plastic wrap and a towel. Let rise for about 30 minutes.
- After the second rising, remove the plastic wrap and towel.
- BAKING THE BREAD: Preheat your oven to 400 degrees F. Transfer the loaf slowly into the oven. Bake until golden brown, 20 to 25 minutes. Remove form the pan and cool on a rack.
- After the cooling process, slice the loaf of bread then observe the texture. This is the best time to eat the bread, while it is still warm and soft. If you want to make more loaves, measure the ingredients properly.
