Soft Partially Whole-Wheat Bread |
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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 1 |
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The original recipe comes from What's For Supper? by the Rockypoint, WY Happy Hour Club. I've made it a few times now and always change it a bit based on what I have on hand but it is always very moist and soft. This does seem to be a somewhat wet dough, which keeps it a moist bread. The recipe says to use a stand mixer with dough hooks, which is what I have used. I use bread flour for the white flour. I've added milled flax and wheat germ to boost the nutritional value and added tons of flavor (IMOP). Ingredients:
1/4 cup honey |
2 1/2 cups luke-warm water |
2 1/4 teaspoons yeast |
4 cups unsifted white flour |
3 cups unsifted whole wheat flour (i've used more) |
1/2 cup powdered milk |
8 teaspoons vital wheat gluten |
1 tablespoon salt |
1 egg, slightly beaten |
1/4 cup salad oil |
Directions:
1. Dissolve honey in lukewarm water in bowl of stand mixer.
2. Then add yeast and let stand for 10 minutes.
3. Next, add remaining ingredients to the yeast mixture, about a cup at a time.
4. Using dough hook, knead for 10-15 minutes. (I don't knead for more than 10 minutes.).
5. Place in a well greased bowl, turn once to bring greased side up.
6. Cover loosely and let rise in warm place, until doubled in size, about 1 hour.
7. Turn out onto lightly floured board and divide in half.
8. Shape into loaves or rolls, place in/on pan and let rise about 45 minutes in a warm place.
9. Bake at 375 for 25-35 minutes.
10. After removing from oven, butter the crust to keep it soft.
11. Makes 2 loaves or about 3 dozen rolls.
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