Bake-a-thon 2016: Day 5
Bake of the Day: Whole-grain Bread
I probably have 3 or 4 different whole grain bread recipes on the blog already, but that doesn’t stop me from trying new recipes. So when I saw this bread recipe for King Arthur’s Bake-along challenge, I knew I had to give this recipe a try.This is a very simple everyday bread that has very basic ingredients and is very straight forward to make. Mix, knead, first rise, second rise and bake. Even with such simple recipe, the bread turned out just perfect — soft and with a great crumb. Actually the recipe is so simple that if you a more advanced baker, then you might want to jazz it up a little bit. Shape, fill and top it as you like, it’s a blank canvas that can be made into something special with a little imagination. I think I want to try some cinnamon rolls with this dough the next time.This whole-grain bread is perfect toasted or in a sandwich. Double the recipe and make two loaves — one for now and one for later or give away the second loaf as a gift to someone. Do try this recipe even if you are novice because it is very easy and the resulting bread is amazing.
This is part of the Bake-a-thon 2016.
[inlinkz_linkup id=680533 mode=1]
Wholegrain Bread Recipe
- 1½ cups Wholewheat flour
- 1½ cups all purpose flour
- 1¼ tsp Instant Yeast
- 2 tbsp sugar
- 1½ tsp salt
- 2 tbsp Oil
- 1 cup Warm Water
- Combine 1cup of whole wheat flour, water, sugar and yeast in a mixing bowl. Let the mixture rest for a few minutes until bubbles start to form. Stir in the remaining ½cup of whole wheat flour, salt and the oil.
- Next stir in 1 cup of all purpose flour and mix it into the dough. Knead the dough on a clean work surface adding a bit more flour if needed to prevent sticking. Add the final ½cup of flour as needed to create a soft, smooth dough.
- Transfer the dough into a lightly greased bowl, cover and let the dough rise until doubled in size, about 1½hours.
- Gently deflate the dough and shape it into a 8" log. Place the log in a lightly greased 8½"x4½" loaf pan. Cover the loaf loosely with a greased plastic wrap and let it rise for another 30 minutes.
- Preheat the oven to 375°F. Uncover the bread and bake for about 30 minutes or until the crust is golden brown and a digital thermometer inserted into the center reads 190°F.
- Remove the bread from the oven and transfer to a wire rack to cool completely. Store at room temperature for 3~4 days or freeze for longer storage.