Zutaten für Better Than Basic Wheat Bread
- 1 cup warm water
- 2 ¼ teaspoons active dry yeast
- Brown Sugar
- Bread Flour
- 2 cups whole wheat flour
- 2 teaspoons Kosher salt
- Unsalted Butter
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Zubereitung von Better Than Basic Wheat Bread
- In a large bowl, combine 1 cup warm water (105-115°F) and 2 ¼ teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons honey or maple syrup and 2 tablespoons olive oil to the yeast mixture. Stir to combine.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 cups whole wheat flour, 2 teaspoons salt, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add a little more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
- Cover the loaf pan loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 60-70 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
31g
Fat
77g
Carbs
94g
