flours. It’s much more substantial than white bread, and it’s also easier to make than
straight-up wheat bread.
1 cup warm water
1 tablespooon sugar
1 packet (¼ ounce or 2¼
teaspoons) active dry yeast
2 cups white-wheat fl our
1 cup all-purpose fl our
1 teaspoon salt
3 tablespoons oil
In a large bowl, combine water, sugar and yeast. Let sit for
5 minutes or until foamy. In a small bowl, combine whitewheat
fl our, all-purpose fl our and salt.
Add 1½ cups fl our mixture to yeast mixture. Once
combined, add oil. Continue adding fl our mixture ½ cup at
a time until a nice sticky dough forms. Turn dough out onto
a lightly fl oured surface and knead for about 5 minutes, or
until smooth and elastic. Cover the bowl with a kitchen
towel and let dough rise in a warm place until doubled in
size, about 1 hour.
When dough has risen, punch it down, turn it out onto a
lightly fl oured surface and gently knead for about a minute,
until the dough is soft and elastic again. At this point you
have two options: You can make a loaf in a pan or make
a bakery-style round. For a loaf, lightly grease a 9 x 5-inch
loaf pan. Shape dough by rolling it out a little and then
rolling it up to fi t the pan, tucking in the ends. For a bakerystyle
round, shape dough into an oval and place on a baking
sheet lined with parchment paper.
Cover dough and let rise again until doubled in size, about
40 minutes. Preheat the oven to 375 degrees. Bake for 30
to 35 minutes if using a loaf pan, or 22 to 27 for a bakerystyle
round, or until bread is nicely browned and sounds
hollow when tapped with a spoon. Let cool in the pan.
Brush on oil or melted butter while bread is still warm to
make the top crust softer. Store leftover bread covered at
room temperature.
Yield: 10 SLICES
Prep time: 30 MINUTES ACTIVE
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