Whole Wheat Bread
GoogleServings: 1
Ingredients:
- whole wheat flour: 3 cups
- dry milk powder: 2 tablespoons
- sugar: 1 tablespoon
- active dry yeast: 1 packet (or 2 and a half teaspoons)
- unsalted butter, melted: 4 tablespoons
- salt: 1 teaspoon
- water (warm): 1 cup plus 2 and a half tablespoons
Directions:
In the bowl of an electric mixer, combine yeast with warm water. Let stand for about five minutes or until foamy.
Add dry milk powder to flour in another large mixing bowl (reserving 1 cup). Make a well and add butter mixture along with melted unsalted butter into the center of this well, then top it all off by adding yeast liquid. Mix using mixer's dough hook attachment on low speed for about five minutes or until combined.
Stir in enough remaining flour to form a soft sticky dough (it should be slightly tacky but not overly dry). Transfer the mixture onto an oiled surface and knead by hand, adding more as necessary, just so it doesn't get too greasy. Knead until smooth.
Place into lightly floured bowl
cover with plastic wrap or a moist towel (this helps keep in some of the dough’s oil). Let rise at room temperature for about one hour and 15 minutes, till doubled in size – it may take less time depending on your kitchen.
Punch down risen dough. Shape into loaf shape
place onto a parchment-lined baking sheet (preferably with sides). Cover lightly again to let rise for 30 minutes, till almost doubled in size and slightly domed – don’t wait until it doubles though.
Preheat oven at around 425 degrees Fahrenheit or about Gas Mark 7. When ready (after the last risen time), remove towel from top of dough loaf, slash across one side with a sharp blade for extra lift and rustic look - this is optional.
Bake in preheated oven until golden brown on both sides – about 25-30 minutes. Cool completely before slicing.
