Hearty Whole Wheat Bread
"I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a hearty but not too-heavy texture. It slices beautifully, and is wonderful made as dinner rolls or bread sticks, too.
If you use active dry yeast instead of instant (rapid rise) yeast, then you will need to proof your yeast in a little bit of the water before adding it in to the mixture.
The cooking time reflects baking and rising time too. The prep time is the actual mixing and kneading time."
photo by FDADELKARIM
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 2 cups warm water
- 1 teaspoon salt
- 1⁄2 cup canola oil, plus a little extra for coating the bowl
- 1⁄2 cup honey
- 2 eggs
- 3 cups bread flour
- 2 cups whole wheat flour
- 1 cup wheat germ
- 2 tablespoons instant yeast (rapid rise, or active yeast, proofed in a little water)
directions
- In a large bowl, dissolve the salt in the water.
- Add the honey and canola oil, mix well to completely dissolve.
- Add the eggs and mix well.
- Add 1-2 cups of the bread flour, mix until good and sloppy.
- Add the yeast, and mix well.
- Add the remainder of the bread flour, mixing well.
- Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
- Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
- Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
- Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
- Punch down dough and remove from bowl to floured surface.
- Knead briefly to incorporate oil.
- Form into two loaves, or into 24 dinner rolls or bread sticks.
- Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
- Preheat oven to 375°F.
- Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
- Cool on racks.
- Freezes well.
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Reviews
-
This bread reminded me of cornbread. It was somewhat grainy & sweet like cornbread. DH even asked me if I used cornmeal to make it. It was easy to make but I did have to cook it for an extra 10 minutes. I also got 3 good size loaves out of the dough. Made for Newest Zaar Tag
RECIPE SUBMITTED BY
Two of my three cats.
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And my *biggest* and *BEST* cat of all:
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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