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Whole wheat bread ~a variation~.

COUNTRYSIDE: Thanks so much for including the article about making bread using all whole wheat flouras noted, most whole wheat bread recipes call for less than half of the total flour to be whole wheat. What I have found is that each person who makes whole wheat bread has a slightly different method that works for them, and each recipe/method results in a slightly different type of loaf. Sallylee Anderson readily admits in her article that her method takes quite a bit of time (even though most of it is waiting for the dough to rise during which she can do other chores). However, I would often not get the bread baked if I had to spend so much time waiting. I'd like to share my method and tips for a quicker and easier all whole wheat bread. As I've said, every baker has a different method and not every method works for every person ... so here's to helping someone else make the transition to all whole wheat bread!

I now use a Kitchen Aid stand mixer to make my bread dough-I can "knead" my bread dough while doing other kitchen tasks and being interrupted by kids. When I first started using this recipe I used a bread machine on the "dough" setting to make the dough. I have young children and it would take me all morning (with interruptions) to knead bread dough by hand!

[ILLUSTRATION OMITTED]

Here is the basic recipe:
 4 to 4-1/2 cups whole wheat flour
 2 tablespoons brown sugar or honey
 2 tablespoons butter or coconut oil
 1-1/2 teaspoons salt
 2 teaspoons yeast
 1 egg
 1-1/2 cups water

Here is how I do it quickly and
easily:

1. Place 3-1/2 cups whole wheat
flour into the mixing bowl.

2. Add brown sugar, salt and
yeast.

3. Mix gently to distribute yeast,
salt and sugar throughout the flour.

4. Put 1-1/2 cups very warm (100-120[degrees]F,
I just use hot tap water) water
into a glass measuring cup. Add the
2 tablespoons butter or coconut oil to
the warm water.

5. When butter or coconut oil has
melted, pour entire contents of measuring
cup into the mixing bowl. Turn
mixer onto lowest speed.

6. Add 1 egg as the mixer begins
to mix the water into the flour.

7. When water and egg have been
well incorporated into the flour, add
flour 1/4 to 1/2 cup at a time, waiting
for flour to be well incorporated
before adding more, until dough
reaches desired consistency.

8. Let the mixer continue to knead
the dough for 8-10 minutes.

9. Move dough into a greased
bowl (or grease the mixing bowl and
place dough back inside), cover with
a towel and place in a warm area to
rise. I usually place my dough in the
oven with the light on.

10. Let rise for about I hour.

11. Punch down dough and divide
in two, form into loaves and place
in two greased loaf pans. Cover and
return to a warm place to rise. Let rise
until loaves reach desired size-this
can take anywhere from 1-2 hours
depending on how well the dough
was kneaded and how warm/humid
it is.

12. Bake at 350[degrees]F for 25-30 minutes.
Cool on wire rack.

If using a bread machine:

1. Put 1-1/2 cups water (room
temperature is fine) and I egg in the
bottom of the bread machine.

2. Add 2 tablespoons butter or
coconut oil to bread machine

3. Add 4-1/2 cups whole wheat
flour to bread machine.

4. Add 2 tablespoons brown sugar,
1-1/2 teaspoons salt, and 2 teaspoons
yeast to bread machine.

5. Close bread machine and set to
run the "dough" setting.

6. When finished, remove dough,
form into two loaves, and let rise for
a final time then bake as above.


Tips:

* The egg acts as a dough conditioner--no extra vital wheat gluten or other conditioner needed.

* I've found that when using all whole wheat flour that I want to leave the dough slightly more sticky than is usually suggested when using white flour. This seems to give a better rise.

* When in doubt, knead longer!

* Using hard white whole wheat flour gives a lighter textured and lighter tasting bread than using hard red whole wheat flour. Some grocery stores will sell hard white wheat flour but it is usually priced higher than the hard red wheat flour. I order mine in 25-pound bags from Azure Standard for a great price.

I hope this helps someone else learn to make and love all whole wheat bread. For more recipes using all whole wheat flour check out: www.tum2thesimple.blogspot.com. I can also be reached through this blog for questions or comments.--Beth, Central Minnesota
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Title Annotation:The homestead kitchen
Author:Beth
Publication:Countryside & Small Stock Journal
Date:Nov 1, 2011
Words:803
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