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Jamis' recipe for homemade whole wheat bread
Jamis' Whole Wheat Bread
Ingredients
(Pardon the mixed metric/imperial units. I'm a product of my time.)
450 g warm water
450 g milk
1 tbl apple cider vinegar
1 tbl shortening
2 tbl yeast (active dry or instant)
1060 g whole wheat flour
0.5 c sugar
0.5 c potato flakes
0.5 c vital wheat gluten
2 tsp salt
Yields two 1kg loaves
Instructions:
1. In the bowl of a stand mixer, add warm water and vineager.
If using ACTIVE DRY YEAST, add the yeast to the water now as
well, and stir to dissolve. (If using instant yeast, see next
step.) Add shortning.
2. In a separate bowl, add flour, sugar, salt, potato flakes, and
gluten. If using INSTANT YEAST, add the yeast to the flour mixture.
Stir dry ingredients until mixed.
3. Install dough hook on stand mixer, and set to "stir". Add milk
to yeast mixture. Add flour mixture a cup at a time, then let mix
for 5 minutes on "stir".
4. Turn dough out onto a clean counter. It should be slightly tacky
to the touch, but not terribly sticky. (If it is sticky, use
slightly less water next time, or add more flour--you may need to
experiment depending on your ambient humidity and/or altitude--
but you want the dough more wet than dry.)
5. Knead dough by hand until it begins to tear as you knead it, about
3-5 more minutes.
6. Return dough to bowl and cover with plastic wrap. Let sit in a
warm place (I preheat my oven to 350°F and set the bowl on top
of the stove). Wait until the dough expands roughly double, about
15 to 20 minutes.
7. Turn dough out onto counter and knead again just until it starts to
tear, about 3-5 minutes.
8. Return dough to bowl and cover again. Let it sit in a warm place
until doubled, another 15 minutes or so. (It will rise faster this
time.)
9. Turn dough out onto counter and divide into two equal portions.
(Each portion should weigh roughly 1kg, unless you added more flour
or used less water.)
10. Knead each loaf briefly, then form into loaves and add to greased
bread pans. Press each loaf flat so that it fills the plan.
11. Cover loaves with a dish towel and let rise another 20 minutes, or
until they have risen (at their highest point) about an inch above
the rim of the bread pan.
12. Bake at 350°F for 27 minutes.
13. Turn out immediately onto cooling rack and brush the top of each
loaf with butter or margarine. (This makes the crust nice and
tender.)
14. Cool completely before placing in plastic bread bags. If you don't
intend to use them within a few days, you should freeze them.
They'll keep nicely in the freezer for a week or two.
NOTES:
1. Do not simply substitute white for wheat flour. This recipe is
specifically for whole wheat. If you want to use white, you should
find another recipe, or be willing to experiment with this one
until you find the right proportions.
2. If you don't have a kitchen scale, GET ONE. It makes all the
difference in having recipes turn out consistently.
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