Whole Wheat / Unbleached White Bread
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4t yeast dissolved in 2c warm water1/4c extra virgin olive oil1/4c honey1T salt3c whole wheat flour3c+ unbleached white flour
Dissolve yeast in warm water.
Add oil, honey and salt.
Stir in whole wheat flour and 2 cups of the unbleached white.
Mix by hand or with a blender till well combined and then gradually add in more flour until the dough is not so sticky. Turn out on to a floured surface (such as your counter top) and knead by hand till the dough is soft yet smooth, elastic and no longer sticks to your hands. Add more flour as needed but be careful not to add to much at a time. Total kneading time should be about 8-10 minutes or so.
Grease a large bowl. Place the ball of dough into the bowl, roll around to coat with oil on all sides, cover and sit in a warm place till double in size.
Punch the dough down (yes, punch it down with your fist), turn out onto the counter and knead a few times till the bubbles are out and a nice ball has formed again. Return to greased bowl, being sure the whole ball is oiled as before (use more oil if needed). Cover and sit again till double in size.
Punch down and knead again till air bubbles are removed. Divide in half. Knead and shape each half into a loaf and place in greased loaf pans. Cover and allow to rise till double in size.
Bake in a preheated oven at 350 for 35 minutes or until the tops are golden brown.
Turn out immediately on to a wire rack to cool. Cover with a towel after about 10 minutes.
Allow to cool before slicing.
Store in an air-tight container and use within a few days. May freeze as well.
Serving Size: Makes 2 loaves of bread with approx. 12 slices per loaf.
Add oil, honey and salt.
Stir in whole wheat flour and 2 cups of the unbleached white.
Mix by hand or with a blender till well combined and then gradually add in more flour until the dough is not so sticky. Turn out on to a floured surface (such as your counter top) and knead by hand till the dough is soft yet smooth, elastic and no longer sticks to your hands. Add more flour as needed but be careful not to add to much at a time. Total kneading time should be about 8-10 minutes or so.
Grease a large bowl. Place the ball of dough into the bowl, roll around to coat with oil on all sides, cover and sit in a warm place till double in size.
Punch the dough down (yes, punch it down with your fist), turn out onto the counter and knead a few times till the bubbles are out and a nice ball has formed again. Return to greased bowl, being sure the whole ball is oiled as before (use more oil if needed). Cover and sit again till double in size.
Punch down and knead again till air bubbles are removed. Divide in half. Knead and shape each half into a loaf and place in greased loaf pans. Cover and allow to rise till double in size.
Bake in a preheated oven at 350 for 35 minutes or until the tops are golden brown.
Turn out immediately on to a wire rack to cool. Cover with a towel after about 10 minutes.
Allow to cool before slicing.
Store in an air-tight container and use within a few days. May freeze as well.
Serving Size: Makes 2 loaves of bread with approx. 12 slices per loaf.
Nutritional Info Amount Per Serving
- Calories: 151.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 290.8 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.4 g
- Protein: 4.3 g
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