Whole Wheat bread
This recipe comes form TheFreshLoaf. I use organic ingredients. My preffered wheat is King Arthur Organic Whole Wheat. I have used the regular whole wheat from King Arthur and found it is basically the same. I have also used my store brand, HEB, as well as Gold Medal. I was not happy with either of these in the bread machine with this recipe. I also use SAP yeast. I have used Fleishmanns as well. The yeast is not organic and I haven't delved into making your own yeast either. I keep the yeast in a sealed storage bag in the freezer. I use the Zojirushi BBCC-S15 that was lent to me. I would like to try this out in a stand mixer but as of December 2012 I have not. I use the machine to do the mixing and kneading on the "Dough" setting. I then remove the dough and do a final hand knead for 3-5 minutes. I form the loaf and put it in an 8" bread pan that has been sprayed with cooking spray. I cover it and let it rise. The time of the rise depends on ambient temperature but it usually from 20-40 minutes. The hotter the temperature the faster the rise. I then bake it for 10 minutes at 450 degrees F. After 10 minutes I reduce the temperature to 375 degrees F, give it a wash with a cornstarch glaze and bake for 20-30 minutes. You can vary the time to get the crust color you like. You can also pull it out when it reaches an internal temperature of 180 degrees F. Check it with an instant read thermometer. Combine the ingredients in the order listed, yeast last. This is according to the manual for this machine. Other machines can vary.
- 1 cup Water
- 1 teaspoon Salt
- 1 1/4 tablespoons Dry milk
- 1 1/2 tablespoons Butter
- 1 1/4 tablespoons Honey
- 2 teaspoons Molasses
- 1 tablespoon Gluten
- 2 1/2 cups Wheat bread flour
- 1 1/2 teaspoons Fast-Rise yeast