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Whole Wheat Bread
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This recipe makes 4 loaves
INGREDIENTS
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DIRECTIONS
2 cups (500 mL) water (110°-115°F)
1 cup (250 mL) warm milk (110°-115°F)
1/3 cup (75 mL) packed brown sugar
2 medium eggs at room temperature
1/4 cup (50 mL) melted butter or oil
6+3/4 tsp Active Dry Yeast (or 3 pkg / 36ml)
4 cups (1 L) whole wheat flour
2 tsp (10 mL) salt
1/4 cup (125 mL) wheat germ
4 cups (1 L) bread flour
1. Grease four 9 x 5 x 2-inch (22.5 x 12.5 x 5 cm) loaf pans; set aside.
2. In large bowl, dissolve 1 tsp (5 mL) sugar in warm water (110°-115°F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in sugar, eggs and butter until smooth.
3. Add whole wheat flour, salt and wheat germ; mix until smooth. Add 3+1/2 cups (875 mL) bread flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining 1/2 cup (125 mL) flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic (Note: If dough is hard to knead, cover and leave it to rest for 10 minutes to allow it to "relax" for easier handling.) Cover; let rest 10 minutes.
4. Place on lightly floured surface and flatten with your hands to a square about 1-inch (2.5 cm) thick. Cut into four equal pieces.
5. Take a piece of dough, starting with the end closest to you, tightly roll up jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in loaf pan and repeat with remaining pieces. Cover and let rise in warm place until dough tests ripe - about 45 minutes.
6. Preheat oven to 400°F (200°C). Bake loaves 25 - 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.