 |
Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 12 |
|
Adapted from Baking Illustrated Ingredients:
2 1/3 cups warm water |
1 1/2 tablespoons instant yeast |
1/4 cup honey |
4 tablespoons unsalted butter, melted |
2 1/2 teaspoons salt |
3 cups whole wheat flour |
2 3/4 cups unbleached all-purpose flour |
Directions:
1. In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula. Mix in 1 cup of each of the whole-wheat and all-purpose flours.
2. Transfer to a lightly floured surface and knead until dough is smooth and elastic.
3. Place the dough in a very lightly oiled large bowl and cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
4. Heat the oven to 375°. Gently press down the dough and divide it into two equal pieces. Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches. With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
5. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205°, 35 to 45 minutes.
6. Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.
|
|