Steve's Basic Whole-Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Starter:100g all-purpose (white) wheat flour75g watersprinkle of yeast (1/8 to 1/4 tsp)Dough:450g whole-wheat flour270g water2 tsp salt(and the starter)
The Starter:
a. The night before bloom 1/8 to 1/4 tsp yeast in 75g warm water (~100-115F) ... about 5-10 minutes or until it froths. Sprinkle 1/4 to 1/2 tsp sugar onto the mixture if you wish, to give the yeast a boost.
b. Stir yeast-water with 100g all-purpose flour until well-distributed and dough is wet. Cover (e.g. with plastic wrap) and set aside to ferment overnight.
The Dough:
1. Stir together 450g flour and salt. Stir in 270g warm water.
2. Add starter.
3a. Using dough hooks (stand-mixer or hand-mixer) mix/"knead" ~10 minutes, or until all flour has been incorporated, the dough is smooth, and most 'stickiness' is gone.
3b. If mixing by hand: stir with a wooden spoon until all ingredients are blended, withholding ~100g of bread flour for the board. Sprinkle that flour on the countertop, turn out stired dough, and knead for 10 minutes.
4. Place ball of dough in a large bowl, cover (e.g. with plastic wrap and/or a towel), and let rise in a warm place until double in size, which could be 2-4 hours.
5. Turn out dough onto clean, *lightly* floured surface, punch down dough, and stretch into rectangular form. Cover with a towel and let sit ~10 minutes. Then form into a loaf, folding over an edge, pinching it down, folding, etc., until a cylinder has been formed. Place it seam down in a greased loaf pan, cover with a towel, and let rise until it crests the pan.
6. While the loaf rises a second time, preheat the oven to 450F. When the loaf is ready, place in oven and lower temperature to 350F. Bake for 60 minutes, or until the internal temperature of the bread reaches 200F. Remove from the oven and let cool on a rack.
Serving Size: Makes one ~800g loaf
Number of Servings: 20
Recipe submitted by SparkPeople user SPKRAUSE.
a. The night before bloom 1/8 to 1/4 tsp yeast in 75g warm water (~100-115F) ... about 5-10 minutes or until it froths. Sprinkle 1/4 to 1/2 tsp sugar onto the mixture if you wish, to give the yeast a boost.
b. Stir yeast-water with 100g all-purpose flour until well-distributed and dough is wet. Cover (e.g. with plastic wrap) and set aside to ferment overnight.
The Dough:
1. Stir together 450g flour and salt. Stir in 270g warm water.
2. Add starter.
3a. Using dough hooks (stand-mixer or hand-mixer) mix/"knead" ~10 minutes, or until all flour has been incorporated, the dough is smooth, and most 'stickiness' is gone.
3b. If mixing by hand: stir with a wooden spoon until all ingredients are blended, withholding ~100g of bread flour for the board. Sprinkle that flour on the countertop, turn out stired dough, and knead for 10 minutes.
4. Place ball of dough in a large bowl, cover (e.g. with plastic wrap and/or a towel), and let rise in a warm place until double in size, which could be 2-4 hours.
5. Turn out dough onto clean, *lightly* floured surface, punch down dough, and stretch into rectangular form. Cover with a towel and let sit ~10 minutes. Then form into a loaf, folding over an edge, pinching it down, folding, etc., until a cylinder has been formed. Place it seam down in a greased loaf pan, cover with a towel, and let rise until it crests the pan.
6. While the loaf rises a second time, preheat the oven to 450F. When the loaf is ready, place in oven and lower temperature to 350F. Bake for 60 minutes, or until the internal temperature of the bread reaches 200F. Remove from the oven and let cool on a rack.
Serving Size: Makes one ~800g loaf
Number of Servings: 20
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 94.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.9 g
- Protein: 3.1 g
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