Tuesday, January 31, 2012

Whole Wheat Bread for the family.

This is adapted from Paula Deen's recipe for basic bread. I modified it for whole wheat flour, because we are no longer a white bread couple (haaaa). It yields 3 loaves, but I'm thinking of just splitting the dough in two next time to get larger loaves for sandwich-y purposes. The bread came out great, if a little on the smaller side from what I was expecting.

  • 2 - 3 cups boiling water for steam bath
  • 3 cups warm water for dough
  • 1/3 cup vegetable oil
  • 1/3 cup Splenda (with fiber)
  • 1 Tbsp salt
  • 3 Tbsp instant/rapid rise yeast (With this, you only let the dough rise once.)
  • 6 cups whole wheat flour
  • 1/4 cup cornmeal
  1. Preheat oven to 350 degrees; grease loaf pans. (8.5 x 4.5 x 2.75 inches)
  2. Pour the following into the mixing bowl; warm water, vegetable oil, sugar, salt. Turn on the mixer. (Use dough hooks.)
  3. Slowly add 3 cups of flour, 1 at a time.
  4. Once flour is combined, add yeast.
  5. Add remaining flour, 1/4 cup at a time; allow flour to combine completely before adding more. I had one of my scrapers on hand to push loose flour with dough towards the hooks of the mixer to make sure it all mixed well.
  6. Cover cutting board or counter with cornmeal. Turn out the dough onto your workspace; from here, handle the dough as little as possible so that it rises better. 
  7. Divide dough into 3 equal pieces (mine were not that equal, heh). Gently fold each piece in half and place into the loaf pans, seams down.
  8. Pour an inch of hot water into a shallow sheet pan (make sure it's big enough to fit all three loaf pans). Place pans in the water, and use glasses or bottles to tent a damp cloth (or two, in my case) over the loaves. The cloth(s) should not touch the loaves.
  9. Let dough rise to double its size, about 10 - 15 minutes.
  10. Bake for 25 - 30 minutes, until loaves are golden brown.

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