Saturday, January 21, 2012

Wheat Bread by Rohini

1 c unbleached white flour
1c whole wheat flour
1 c white wheat flour
2-4 Tbs butter or oil
2.5 ts yeast
2 Tbs sugar
1 1/4 ts salt
enough water or whey to make a nice dough

I like it on the softer side, it is a little tacky when fully kneaded. Mix everything, knead for 5 min, let rest for 20 min, knead for another 5 minutes, let it rise till doubled. Shape, put it into a bread pan, let it rise again, bake at 350F till done.

Comments: you don't really need the sugar. I mostly don't add any. You can also add a little black strap molasses (1 tbs or so) instead of sugar, if you do want a little sweetener.
A pinch of ascorbic acid is a nice dough conditioner if you are not using whey.
I prefer to mix half of the flour with a pinch of yeast and the liquid the night before, let it rest overnight, add rest of the ingredients next morning, but only 1 ts of yeast instead of 2.5. It will give you a more complex flavor and less yeastiness.

  • If you have a bread machine, you can dump everything into it and run the dough cycle, then take the risen dough out, put it into a buttered bread pan and proceed as above.

  • You can use this same dough for cinnamon raisin bread, that fantastic chocolate roll bread I made the other day, or pizza rolls etc.

  • You can also add any other flour or nuts and seeds to raise the nutritional value (such as protein rich flours quinoa, soy, chickpea, add a max 3/4 c all together on top of the other flours, not as a substitute).

  • Also, the above recipe works well for home ground whole wheat flour using all whole wheat, but I find that I had to use the bread machine to knead and keep the dough at an even temperature, or else it wouldn't rise properly. Then I baked it in the oven like other bread. When using home ground flour, I had to use sugar as well as a Tbs apple cider vinegar.

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