A great-tasting and easy-to-make whole wheat bread. This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist loaf.
5 h 1 loaf 70 cals per 1 ounce(28.35 g)
500 g Bread Flour
10 g Yeast, Instant
300 g Water
18 g Sugar
12 g Salt
18 g Shortening
25 g Nonfat Milk Powder
750 g Whole Wheat Flour
In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 400°F.
Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.
They're cured Lacto fermented preserved lemons. Whatever you want to call them; they're full of intense citrusy flavor with a soft bite. Many middle eastern recipes call for preserved lemons. Lemons that have been pickled in salt and their own juice.