Whole-Wheat Bread (William-Sonoma)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 103.0
- Total Fat: 1.8 g
- Cholesterol: 0.4 mg
- Sodium: 184.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
View full nutritional breakdown of Whole-Wheat Bread (William-Sonoma) calories by ingredient
Introduction
Taken from William Sonoma Bread Cookbook. Taken from William Sonoma Bread Cookbook.Number of Servings: 40
Ingredients
-
1.5 tbsp active dry yeast
Pinch of brown sugar
1 cup warm water
1.5 cups tepid buttermilk
1/4 cup maple syrup, honey, or light molasses
1/4 cup canola oil, plus extra for greasing
1 tbsp salt
3 cups whole wheat flour
3.5 - 4 cups bread flour, plus extra as needed.
Directions
In a bowl, sprinkle the yeast and brown sugar over the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the whole-wheat flour. Beat on medium-low speed until creamy, about 1 minute.
Beat in the yeast mixture and the remaining whole-wheat flour and beat for 1 minute. Beat in the bread flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook.
Knead on low speed, adding bread flour 1 tbsp at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes.
Transfer the dough to an oiled deep bowl and turn the dough over to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 - 1.5 hrs.
Lightly grease two 9 by 5 inch loaf pans. Turn the dough out onto a lightly floured board. Divide in half and place each half in the loaf pans. Cover loosely with plastic and let rise until about 1 inch above the rim of each pan, about 1 hour.
Preheat the oven to 350 degrees Farenheit. Bake until the loaves are golden brown and pull away from the pan sides, 35 - 40 minutes. Turn out onto racks and let cool completely.
Makes two 9-by-5 inch loaves. Roughly 20 slices per loaf.
Number of Servings: 40
Recipe submitted by SparkPeople user KMFIRTH12.
In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the whole-wheat flour. Beat on medium-low speed until creamy, about 1 minute.
Beat in the yeast mixture and the remaining whole-wheat flour and beat for 1 minute. Beat in the bread flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook.
Knead on low speed, adding bread flour 1 tbsp at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes.
Transfer the dough to an oiled deep bowl and turn the dough over to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 - 1.5 hrs.
Lightly grease two 9 by 5 inch loaf pans. Turn the dough out onto a lightly floured board. Divide in half and place each half in the loaf pans. Cover loosely with plastic and let rise until about 1 inch above the rim of each pan, about 1 hour.
Preheat the oven to 350 degrees Farenheit. Bake until the loaves are golden brown and pull away from the pan sides, 35 - 40 minutes. Turn out onto racks and let cool completely.
Makes two 9-by-5 inch loaves. Roughly 20 slices per loaf.
Number of Servings: 40
Recipe submitted by SparkPeople user KMFIRTH12.