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Ingredients
- 2 1/4 cups water (105° to 115° F)
- 1 tablespoon active dry yeast
- 1/4 cup honey
- 3 1/2 cups bread flour (3 1/2 to 3 2/3)
- 3 cups whole wheat flour
- 1 tablespoon canola oil
- 1 tablespoon molasses
- 1 tablespoon salt
Details
Preparation
Step 1
1. Pour 1/2 cup water into bowl of mixer fitted with a dough hook, add yeast and honey. Whisk to blend and let rest until creamy, about 5 mins.
2. Combine 3-1/2 cups bread flour and wheat flour. Add 1-3/4 cups water, oil, molasses and half of flour mixture to yeast. Turn mixer on and off a few times to get the dough going, then, mixing on low speed, add rest of flours. Increase speed to medium and beat, stopping to scrape down bowl and hook as needed, until the dough comes together. (If the dough does not come together, add up to 2 tbs white flour.) Add salt, continue to beat and knead at medium speed 10 mins, until dough is smooth and elastic. Dough will be a tad sticky even after proper and sufficient kneading. Turn the dough out onto a lightly floured work surface and shape it into a ball. Place it in a large buttered or oiled bowl. Turn the dough to cover entire surface with butter, cover tightly and let rest at room temp until doubled, about 1-1/2 hours.
3. Butter two 8-1/2 by 4-1/2" loaf pans.
4. Deflate dough and turn out onto a lightly floured surface. Divide in half and, using the palms of your hands and fingertips, pat each half into a large rectangle about 9x12", with the short side facing you. Starting at the top, fold the dough about two thirds of the way down the rectangle, then fold again so that the top edge meets the bottom edge; seal the seam by pinching it. Turn each roll so that the seam is in the center, facing up and turn the ends of each roll in just enough so that the rolls fit in the loaf pans. Pinch these seams to seal, turn the loaves over so that the seams are on the bottom, and plump the loaves with your palms to get an even shape. Drop the loaves into the pans, seam side down, cover with oiled plastic wrap and let rise at room temp until doubled again, growing over the tops of the pans, about 1 hour.
5. Center a rack in the oven and eat to 375.
6. Bake loaves until golden and thermometer plunged into the center of the bread measures 200, about 35 mins. (If you like, 10 minutes or so before you think the loaves should come out, you can turn the loaves out of their pans and let them bake on the oven rack so they brown on the sides.) Remove the loaves from their pans as soon as they come from the oven and cool the breads on racks. These should not be cut until they are almost completely cool.
Yield: 2 loaves
Notes: Made in stand mixer - very, very easy and very good. A good sandwich bread.
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