Ingredients
- Ingredients:
- 1 1/2 tablespoons active dry yeast
- Pinch of brown sugar
- 1 cup (8 fl oz/250 ml) warm water (105º - 115ºF/40º - 46ºC)
- 1 1/2 cups (12 fl oz/375 ml) tepid buttermilk (90ºF/32ºC)
- 1/4 cup (2 1/2oz/75g) maple syrup, honey, or light molasses
- 1/4 cup (2 fl oz/60 ml) canola oil, plus extra for greasing
- 1 tablespoon salt
- 3 cups (15 oz/470 g) whole wheat (wholemeal) flour
- 3 1/2 cups (17 1/2 - 20 oz/545-625 g) bread flour, plus extra as needed
Preparation
Step 1
Directions:
In a bowl, sprinkle the yeast and brown sugar over the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups (10 oz/315 g) of the whole wheat flour.
Beat on medium-low speed until creamy, about 1 minute.
Beat in the yeast mixture and the remaining whole wheat flour and beat for 1 minute.
Beat in the bread flour, 1/2 cup (2 1/2 oz/75 g) at a time, until the dough pulls away from the bowl sides.
Switch to the dough hook. Knead on low speed, adding bread flour 1 tablespoon at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes.
Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 - 1 1/2 hours.
Lightly grease two 9-by-5-inch (23-by-13-cm) loaf pans. Turn the dough out onto a lightly floured board.
Divide in half and put each half into a long rectangle.
Fold 1 rectangle like a letter, overlapping the short sides in the middle; press to flatten.
Beginning at the narrow end, tightly roll up the dough into a thick log.
Roll the log back and forth with your palms until it is the same length as the pan. Pinch the ends and the long seam to seal. Place the loaf, seam side down, in a prepared pan, tucking the ends under to make a neat, snug fit.
Repeat with the second portion.
Cover loosely with plastic and let rise until about 1 inch (2.5 cm) above the rim of each pan, about 1 hour.
Preheat the oven to 350ºF (180ºC). Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes.