Whole Wheat Unbleached White Bread Recipes
WHOLE WHEAT / UNBLEACHED WHITE BREAD
When made properly, this bread has a soft texture and tastes wonderful.
Categories Side Items Vegetarian Vegetarian Side Items
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water.
- Add oil, honey and salt.
- Stir in whole wheat flour and 2 cups of the unbleached white.
- Mix by hand or with a blender till well combined and then gradually add in more flour until the dough is not so sticky. Turn out on to a floured surface (such as your counter top) and knead by hand till the dough is soft yet smooth, elastic and no longer sticks to your hands. Add more flour as needed but be careful not to add to much at a time. Total kneading time should be about 8-10 minutes or so.
- Grease a large bowl. Place the ball of dough into the bowl, roll around to coat with oil on all sides, cover and sit in a warm place till double in size.
- Punch the dough down (yes, punch it down with your fist), turn out onto the counter and knead a few times till the bubbles are out and a nice ball has formed again. Return to greased bowl, being sure the whole ball is oiled as before (use more oil if needed). Cover and sit again till double in size.
- Punch down and knead again till air bubbles are removed. Divide in half. Knead and shape each half into a loaf and place in greased loaf pans. Cover and allow to rise till double in size.
- Bake in a preheated oven at 350 for 35 minutes or until the tops are golden brown.
- Turn out immediately on to a wire rack to cool. Cover with a towel after about 10 minutes.
- Allow to cool before slicing.
- Store in an air-tight container and use within a few days. May freeze as well.
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
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- In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. , If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours., Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover. , Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F., Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing. , Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.
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