NICE TEXTURE -- Whole Wheat Bread |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 10 |
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A great textured whole wheat bread with a terrific chew, not at all tough. Add a few toasted walnuts to the dough during the hand kneading for a special treat. Ingredients:
1/3 cup non-fat powdered milk |
2 cups cold water |
1 tablespoon malt syrup or 1 tablespoon honey |
2 1/2 cups whole wheat flour (400 gms) |
1/2 cup bread flour (80 gms) |
1 tablespoon vital wheat gluten |
1 tablespoon instant yeast |
1/2 g vitamin c powder (crush 1 500mg tablet) |
1/2 cup oat bran or 1/2 cup ground oats or 1/2 cup wheat germ (any whole grain will work) |
2 teaspoons salt |
1/2 teaspoon garlic powder (optional) |
olive oil, for bowl and pan |
egg yolks or milk, to brush on loaf |
Directions:
1. Whisk the cold water, dry milk and sweetner in a small sauce pan, heat until just below simmering and keep there for about 1 minute.
2. Cool to 120 degrees.
3. Mix flours, gluten, vitamin c and yeast in the bowl of your mixer, run on slow speed for 30 seconds to blend.
4. Pour cooled liquid into dry ingredients and blend for about 4 minutes on medium speed to aeriate the mixture.
5. The mixture should be somewhat wet, like a loose cake batter.
6. Remove beater and allow sponge to sit for 1 to 2 1/2 hours for the flavor to develop.
7. Mix will be partially risen.
8. Reinstall beater and beat in additional whole grains until the mixture starts to form a dough and pull away from the sides of the bowl.
9. It may take more or less than the 1/2 cup.
10. Stop mixer and install bread hook.
11. Knead until a smooth ball forms and starts to develop some elasticity.
12. Add salt and garlic powder and knead another minute to combine.
13. Turn out onto a lightly floured counter and knead by hand for a few minutes to finish.
14. Form dough into a TIGHT ball and place in a large, oiled bowl, toss a couple times to coat.
15. Cover tightly with plastic wrap and sit in a warm place to rise, about 1 1/2 hours.
16. Punch down dough in center then pull from sides and fold over.
17. Turn out onto counter, form into a ball and let rest covered for 15 minutes.
18. Lightly grease a 9x5 loaf pan with olive oil, place dough in pan seam side down and brush with yolk or milk (1/2 n 1/2 works fine too) Cover and allow to rise until about doubled (maybe an hour).
19. 30 minutes into the second rise place your baking stone on the lower middle rack, place an empty rack in the lowest slot and preheat oven to 450 degrees.
20. After bread has risen, put a shallow pan with about 1/2 of hot water on the bottom rack of the oven.
21. Lower temperature to 375 degrees F.
22. and wait a few minutes.
23. Immediatley before placing loaf in oven brush with egg or milk a second time.
24. Bake loaf in pan on stone for 45-55 minutes.
25. Loaf will be golden brown, and sound hollow when thumped on the bottom.
26. It should read 200 degrees F.
27. when tested with a meat thermomameter.
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