Monday, January 7, 2013
Classic 100% Whole Wheat Bread
I should start a new tag/label called "Classics" - the important basics everyone needs at least one good recipe for. Lemon Bars. Chocolate Cake. Cinnamon Rolls. Whole Wheat Bread - that's what kind of recipe this is. Homemade wheat bread is comforting beyond description. Ed tells stories of coming home from school as a teenager on baking day:
"Mom baked bread twice a month - she made 6 to 8 white, the same number of wheat. My brothers and I would come home and there'd be fresh, hot bread - we'd slice it, slather with butter and jelly - the four of us easily demolished two loaves in one sitting. Mom had to shoo us out to save some for the rest of the week."
That's what kind of bread this is. I like to eat some warm, then toast it for breakfast the next few days. I also like to pretend I'm a pioneer woman, turning out fresh bread for my kinsfolk, with creamy butter from the churn, and a pitcher of milk to dip it in.
Many "classic" bread recipes make 2 to 3 loaves, so please note: this makes one. Obviously simple to multiply - might as well, if you're making one anyway. And if you've got anyone like Ed in your family, you'll need to, just to get a slice, yourself.
Whole Wheat Bread (print recipe)
Makes 1 loaf
1 to 1 1/4 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup**
3 1/2 cups (14 ounces) King Arthur Whole Wheat Flour
2 1/2 tsp instant yeast, or 1 packet active dry yeast dissolved in 2 T of the water of the recipe
1/4 cup nonfat dried milk
1 1/4 tsp salt
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate
**I recommend honey or maple syrup, unless you really love molasses
1. Mix and knead all of the ingredients together to make a soft, supple dough. Adjust the dough's consistency with additional water or flour, if necessary.
2. Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow it to rise until it's puffy though not necessarily doubled in bulk, about 1 to 2 hours.
3. Shape the dough into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely, and allow the bread to rise for about 1 to 2 hours, or until the center ahs crowned about 1" above the rim of the pan.
4. Bake the break in a preheated 350 degree oven for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190 degrees on an instant-read thermometer inserted into the center.
5. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rube the crust with a stick of butter; this will yield a soft, flavorful crust. Hello.
Recipe from King Arthur Flour
1 year ago: Parker-Parker House Rolls
2 years ago: Pound Cake Cupcakes with Lemon-Lime Glaze
3 years ago: Texas Sheet Cake