27.6.16

Whole Wheat Bread

Have I finally done it? I think I have finally done it!

Perfect crumb, perfect rise, great texture and taste. I think I am finally ready to stop with the endless tweaking of the bread recipe, and just stick with this one.

Whole Wheat Bread

3 cups whole wheat bread flour (hard)
2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 cup powdered milk
1 1/2 tsp salt
1 TBS yeast
2 1/2 cups water
1 egg, beaten
sesame seeds to sprinkle on top

Combine all dry ingredients, including yeast.

Make a well in the centre, and add water and egg. Stir to combine.

Dump out onto counter and knead 15 minutes. Do not add any additional flour, even if it's really sticky.

Return to bowl, cover (I use a butter paper), and let rise one hour.

Preheat oven to 500 F. Butter a 4" x 4" x 16" bread pan.

Dump dough onto counter. Knead lightly and roll out into a large oval about 1/2" thick.

Fold in ends so it is the same length as bread pan, then roll up jelly-roll style. it will be a bit thicker at the ends but that is just fine.

Lift the dough into the pan. Let rise 45 minutes-1 hour. Brush the top with a little milk or beaten egg, and sprinkle with sesame seeds.

As soon as you put it into the oven, drop the temperature to 350 F. Bake 25 minutes, turning once.

Let cool in the pan for 5 minutes, then unmold and let cool on rack.

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