Whole Wheat Bread by Stand or by Hand

Whole Wheat Yeast Bread Baking Series:
Part I – Why Me and Why You
Part II – Ingredients
Part III – Technique
Part IV – Recipes

Whole Wheat Bread in a Stand Mixer

Makes 2 large loaves

Add to bowl of stand mixer:
2 1/4 c. warm water
1 TBS yeast

When yeast is dissolved, add:
3 TBS honey
3 1/2 TBS oil
1 tsp dough conditioner
2 c. whole wheat flour
3 TBS vital wheat gluten

Mix with paddle for a few minutes, adding
2 1/4 tsp salt

Switch to dough hook and start adding the remainder of the flour:
4 c. whole wheat flour

Creep up to 4 c. as the mixer is working. Feel free to go over 4 cups as needed.

Let the mixer work for about 5 minutes after you finish adding flour. (Level 3)

Cover and let rise at least 30 minutes. If you have time to wait until it’s fully risen do it. You’ll know because a slight finger impression should stay, and not spring back.

Divide in two and shape each into a loaf. Placed in a greased loaf pan (9 inch).

Preheat the oven to 350 and let the dough rise on the stovetop, covered, until the dough is about an inch over the top of the pan. About 30-60 minutes.


(Sorry for the wonky white balance on that photo. I foiled these particular loaf pans because they’re very dark and I like a lighter crust.)

Put in oven for 35 minutes or so, putting a loose piece of foil over the top if it gets too dark.

Remove from pan and cover with a towel to cool at least 5 minutes before cutting into it.


Again, the loaves look darker in the photo than they are in person. Sorry!

Store loaf in plastic bag after it’s cooled.

Whole Wheat Bread by Hand

Use the above recipe, keeping the following notes in mind:

  • Use a wooden or plastic spoon when mixing by hand.
  • Follow the same process and incorporate half the flour first, but add the salt a bit earlier on (so it is sure to mix thoroughly in.)
  • Take off your wedding ring.
  • When the dough becomes too difficult to stir in additional flour, get all your flour handy and start using your hands to incorporate the final amount.
  • Keep the “stand” amounts in mind so you’re not tempted to add too much flour. -Turn onto an oiled (not floured) surface and knead about twice as long as the stand mixer goes (10 minutes).
  • Rising and baking is the same, though it may be a bit longer due to a heavier dough when you make it by hand. (The temptation to over-add flour or stop kneading too early is very strong. You must be stronger.)
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About beanland

Scott is a family practice doctor and Anne is a full-time mother and teacher to three beautiful girls and one boy.
This entry was posted in Healthy Eating, Recipes, Whole Wheat Baking. Bookmark the permalink.

One Response to Whole Wheat Bread by Stand or by Hand

  1. shelly says:

    Try a stonewear pan from Pampered chef. The stonewear cooks the crust VERY evenly. It makes a huge difference. Let me know if you need the name of my consultant. She’ll set you up! Making my foray from quick breads to yeast breads -thanks for the great recipe!

    Like

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