Monday, April 29, 2013

Easy Whole Wheat Bread

Bread is one of those things that I always think is a huge pain in the ass to make, but it never really is. And, when it comes down to it, it's worth what effort it takes. Because this?

This is delicious for nearly everything.

This easy whole wheat bread, based on a recipe from King Arthur Flour, is even easier than I anticipated. Just put the ingredients in a bowl and mix, toss it in a pan, let it rise, then bake. It's a lazy baker's dream come true! I adapted it to our personal family preferences (a lil' bit of white flour for my man), and based on what ingredients we had on hand. 

The verdict? It was gone within the day, so I guess it was pretty damn good. I'll definitely be adding it into our favourite recipe pile, and making it again when we need a quick bread fix.

Easy Whole Wheat Bread

Adapted from King Arthur Flour

1 1/4 cup lukewarm water
1 pack yeast (2 1/4 teaspoons)
2 tablespoons orange juice
3 tablespoons molasses
2 cups whole wheat flour
1 cup all purpose flour (if you're in the US you might want to use bread flour instead of AP)
1/4 cup milk
1 1/4 teaspoon salt

Start by greasing a standard loaf pan (8 1/2 x 4 1/2 inches) and setting it aside.

In the bowl of a stand mixer, combine all the ingredients and beat until very well combined. I used my mixer's paddle attachment and mixed on medium high for about 3 to 5 minutes.

The batter won't be quite like a traditional dough, but that's okay.

Once mixed, pour the batter into the greased pan, cover with a warm towel or plastic wrap, and let rise for about an hour. It won't get huge, but it will rise.

Meanwhile, preheat the oven to 350F. Once the dough is ready, bake for about 25-35 minutes, tenting with foil or parchment halfway through. When ready, the internal temperature of the bread should be 200F.

Allow to cool a few minutes, then remove from pan and cool on a wire rack. 


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