Non-Dense Delicious Whole Wheat Bread Recipe

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Non-Dense Delicious Whole Wheat Bread
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Ingredients
12
Count
Nutrition
268
Calories
Total time
50
Minutes
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Ingredients:

  • 5 oz all-purpose flour (slightly more than a cup of loose flour)
  • 12 oz water (lukewarm, 1.5 cups)
  • 5 oz all-purpose flour (slightly more than a cup of loose flour)
  • 12 oz water (lukewarm, 1.5 cups)
  • 7 g salt
  • 8 g salt
  • 1 oz olive oil (2 tbsp)
  • 2 oz molasses (1/4 cup)

Directions:

  1. Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).
  2. Cover with oiled plastic wrap and place in the refrigerator.
  3. Mix the soaker and knead in a similar fashion.
  4. Cover with oiled plastic and place at room temperature for up to 24 hours.
  5. I have made this with only 30 minutes for both at room temperature with good success. Flavor is inhanced by longer periods of time.
  6. After the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.
  7. Mix the rest of the ingredients with the preferment and the soaker. I like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).
  8. Either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.
  9. Knead for 10 to 15 minutes until a window-pane is achieved. Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. If the dough tears easily, knead further until a window-pane is achieved.
  10. Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.
  11. Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).
  12. Remove and divide into 2 equal loaves and form boules or place into two 9 x5 oil-sprayed loaf pans.
  13. Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80°F.
  14. Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven.
  15. When 1.5 times or twice their volume remove and uncover.
  16. If free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.
  17. Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.
  18. Bake for 20 minutes and roate loaves for even browning.
  19. Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom.
  20. Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.64 Kcal (1121 kJ)
Calories from fat 22.67 Kcal
% Daily Value*
Total Fat 2.52g 4%
Sodium 421.51mg 18%
Potassium 171.16mg 4%
Total Carbs 54.16g 18%
Sugars 4.23g 17%
Dietary Fiber 1.54g 6%
Protein 5.76g 12%
Iron 3.7mg 20%
Calcium 26.3mg 3%
Amount Per 100 g
Calories 220.93 Kcal (925 kJ)
Calories from fat 18.72 Kcal
% Daily Value*
Total Fat 2.08g 4%
Sodium 347.94mg 18%
Potassium 141.29mg 4%
Total Carbs 44.71g 18%
Sugars 3.49g 17%
Dietary Fiber 1.27g 6%
Protein 4.75g 12%
Iron 3mg 20%
Calcium 21.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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