Fullbean Recipes - Wheat Bread


Ingredients
2 cups (240-260 g) whole wheat flour (Aerate Flour Before Measuring - See How)
1/2 cup (60-65 g) bread flour or all-purpose flour
2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
2 Tablespoons sugar (or honey but add honey after the milk)
1 teaspoon salt
1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
2 Tablespoons (30 mL) olive oil (or any vegetable oil)
1 egg
about 1/4 cup additional bread flour
(Optional) For added texture, add 1 oz of unground wheat berries.
Soak them first overnight covered with water
Boil for 10 minutes before adding them to the dough

Instructions
Place flours, yeast, sugar & salt in a large mixing bowl.
Stir in milk, followed by oil and egg.
Beat on high for 2 minutes.
On low speed add about 1/4 cup bread flour until dough forms a mass.
Place dough on floured surface and knead 50 turns.
Cover and let rest 10 minutes.
Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
Meantime, preheat oven to 375° F.
Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.

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