We probably all use a slightly different recipe for our breadmaking. Mom and Brietta mill their own wheatberries. I, however, buy mine already ground at the store. You know. The 5 lb bag of flour? Yeah.
But we do all love homemade bread. Who doesn’t? It’s relaxing to make — one of those therapeutic type of household chores — and it smells amazing when you pull it from the oven. Best of all, it elevates peanut butter and jelly to something almost worthy of dinner. Maybe. :)
This recipe is taken from one of my favorite cookbooks, Baking Illustrated. It started out as half white, half whole wheat. I slowly bumped up the whole wheat factor until it was 100% — at which point, Ryan ceased to enjoy it. Huh. I figured, a little white flour won’t kill us, especially if it means we’re eating more whole wheat in the end!
So here’s my variation.
Whole Wheat Bread
Makes two loaves.
1 1/2 T. yeast
2 1/3 c. warm water (110 degrees)
1/4 c. olive oil
1/4 c. honey
2 1/2 t. salt
*stir a bit*
1 1/4 c. whole wheat flour
1 c. white all-purpose flour
*mix on low (just till flours are incorporated, but still very lumpy)*
2 c. whole wheat flour
1 c. white flour
Knead on low, with dough hook, for 8 minutes. (or knead by hand)
Add flour, if necessary — just enough so that dough pulls almost completely away from sides of bowl as it kneads.
Turn out onto floured surface and knead by hand for 30 seconds, or until smooth and elastic. Put in lightly oiled large bowl, cover, and let rise for 90 minutes in a warm place.
Preheat oven to 375 degrees.
Divide dough into two equal portions, place into greased loaf pans, cover, and let rise for 45 more minutes. (I set mine on the oven, and the let the preheating warmth do the work for me.)
Bake 34 minutes.
Cool on wire racks.