Ingredients for Whole Grain Wheat Bread
- 3 cups whole wheat flour
- Wheat Bran
- Whole Milk
- 1/4 cup packed light brown sugar
- Dry Yeast
- 1/4 cup cornmeal
- Additional rolled oats for topping
- Flax Seeds
- 1 1/2 teaspoons salt
- Bread Flour
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How to Make Whole Grain Wheat Bread
- In a large bowl, whisk together the whole wheat flour, bran, and 1 1/4 cups of warm water. Let stand for 30 minutes.
- In a separate bowl, combine the warm milk and 1 tablespoon of granulated sugar. Stir until the sugar dissolves. Add the yeast and let stand until foamy (about 5-10 minutes).
- In a stand mixer bowl, combine the whole wheat mixture, milk mixture, brown sugar, cornmeal, rolled oats, flaxseed meal, and salt.
- Add 2 1/2 cups of bread flour and mix with the dough hook attachment for 5-7 minutes, adding a little more flour if needed until the dough is slightly tacky but not sticky.
- Form the dough into a ball, cover the bowl, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Gently punch down the dough and turn it out onto a lightly floured surface.
- Shape the dough into a rectangle by folding the top edge into the center, then folding in the remaining sides.
- Roll the rectangle into a log, pinching the seam to seal. Tuck the ends underneath.
- Place the dough into a greased 9x5 inch loaf pan.
- Brush the top of the loaf with water and sprinkle with additional rolled oats and bran.
- Cover loosely with plastic wrap and let rise again until doubled in size (about 45-60 minutes).
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
16g
Fat
1g
Carbs
9g
