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| Yesterday's loaf spilled over a bit, I forgot about them rising in the slightly warmed oven while we ate supper. I should have taken a picture of the other loaf but it was gone already. |
Original recipe comes from "What's For Supper?" (one of those great cookbooks with all the family tried and true recipes)
Soft Partially Whole-Wheat Bread
1/4 C honey
2 1/2 C lukewarm water
1-2 pkgs yeast (1pkg = 2.25 tsp)
4 C unsifted bread flour
3 C unsifted whole wheat flour (I have used more)
1/2 C powdered milk
8 tsp vital wheat gluten
1 Tblsp salt
1 egg, slightly beaten
1/4 C salad oil
Dissolve honey in lukewarm water in bowl of stand mixer. Then add yeast and let stand for 10 minutes. Next, add remaining ingredients, about a cup at a time mixing with dough hook. Knead for about 10 minutes. Place in well greased bowl and turn once to bring greased side up. Cover loosely and let rise until double in size, about 1 hour. Turn out onto a lightly floured board and divide in half. Shape into loaves or rolls. Place in/on baking pan and let rise about 45 minutes in a warm place.
Bake at 375F for 25-30 minutes, until golden. After removing from oven, butter crust to keep crust soft. Makes 2 loaves or about 3 dozen rolls.
The original recipe doesn't call for the vital wheat gluten but I feel like it really helps make a soft, airy bread. I have added ground flax and wheat germ in place of some of the bread flour, to add some nutritional value and IMOP it adds a lot of flavor. I take all recipes as a guideline and change things based on what I have on hand and what I feel like doing, so never feel like you have to do this exactly as I have it here. Please feel free to ask questions.
Hope you all enjoy the wonderful smell of fresh baking bread!
Linking to: Skip to My Lou, Rook No. 17,
Looks like a perfect and delicious bread!
ReplyDeleteAlyssa, thank you so much for being a part of "A Little Birdie Told Me..." Tuesday at Rook No. 17!
Jenn