Monday, November 2, 2009

A Light Whole Wheat Bread

This recipe uses King Arthur White Whole Wheat Flour, which produces a substantial bread that should please both those who love whole wheat bread that those who prefer a lighter loaf.

Light Whole Wheat Bread
(Adapted from Baking with Julia)

2-1/4 cups warm water
1 Tbs. active dry yeast
1/4 cup honey
6 cups King Arthur White Whole Wheat Flour (approximately)
1 Tbs. canola oil
1 Tbs. molasses
1 Tbs. salt

Two 8-1/2 x 4-1/2 loaf pans.

In the work bowl of a stand mixer, combine 1/2 cup of warm water, the yeast, and honey. Allow to rest until foamy, about 5 - 10 minutes.

Add the remaining water, the oil, molasses, and half the flour. Stir to combine. With the bowl on the mixer, at low speed mix in the remainder of the flour. Increase the speed to medium and beat until the dough comes together. If the dough doesn't come together, add a bit more flour in small increments. Add the salt. (italics so you don't forget!).

Knead the bread for 10 minutes.

Place the kneaded bread into a large oiled bowl. Flip the dough around to cover the entire surface with oil. Cover the bowl with plastic wrap and let rise for about 1-1/2 hour or until doubled.

Butter or oil the loaf pans. Turn the risen dough out onto a lightly floured work surface and divide in half. Working one half at a time: Stretch the dough into a 9 x 12 rectangle. Working with the short end, fold the dough two-thirds of the way down the rectangle. Now fold the top edge to meet the bottom edge and press to form a seam. Fit the roll into a loaf pan, seam-side down. Repeat with remaining dough.

Cover the pans with oiled plastic wrap and all the dough to rise until doubled, about 1 hour. Preheat the oven to 375.

Bake the risen loaves for about 35 minutes. Remove the bread from the pans and cool completely. Enjoy!

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