April 4, 2013

Whole Wheat Bread

We needed bread last week, so I baked this version from Breaking Bread with Father Dominic. I adapted it by adding 1 Tbsp. of Penzy's Spices Arizona Dreaming. In hindsight, I would have added 2 Tbsp. but was concerned the bread would be too potent. Nice, soft wheat bread.

Whole Wheat Bread
2 cups warm water
2 scant Tbsp. active dry yeast
3 Tbsp. brown sugar
1 Tbsp. wheat gluten
3 cups wheat flour
1/4 cup vegetable oil
1 tsp. salt
3 to 3 1/2 cups bread flour

Place water in a large bowl, and sprinkle yeast on water. Let stand 5 minutes to dissolve. Add brown sugar, wheat gluten and wheat flour. Beat well. Let stand 10 minutes. Add oil and salt. Mix thoroughly. Add 2 cups of bread flour, and mix well. Work in enough of the bread flour to form a soft dough.

Knead dough until it is smooth and elastic. Place in a large oiled bowl, and cover with a clean towel. Let rise until doubled, about one hour.

Punch down dough. Divide into two loaves, and place each in greased 9 x 5 x 3-inch pan. Cover, and let rise 45 minutes or until nearly doubled. Meanwhile, preheat the oven to 400°F.

Bake loaves 35 minutes or until golden brown and hollow sounding when tapped. Cool completely on wire racks. Makes 2 loaves.

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