Easy Whole Wheat Bread
Whole wheat bread without any preservatives or sour dough is almost impossible for me to find in a store or bakery so I played with a number of recipes I found until I developed what I consider to be THE loaf. This is super easy to mix and knead if you have a dough hook attachment. This recipe makes a nice crust with a dense crumb : perfect for sandwiches, bruschetta and dipping. It makes awesome toast too!
Makes 1 large loaf (9 x 5 x 2)
Ingredients :
3 cups whole wheat flour ( I use King Arthur Organic that comes in a 1 lb package)
1 cup all purpose flour divided into 2 half cups
1 pkg room temperature yeast (keep it stored in the fridge but bring to room temperature first)
1 3/4 cup warm water
2 tablespoons date syrup or 1.5 tablespoons honey
2 tablespoons Trampolini Black Label extra virgin olive oil plus additional to oil bowl and bread pan
1.25 teaspoons sea salt (flavored sea salts are great as well)
Directions.
Mix all ingredients , less 1/2 cup flour together with dough hook , scrape bowl to incorporate everything.
Let rest covered 20 minutes. Then knead with dough hook 10 minutes adding in remaining 1/2 cup flour. Dough will be sticky.
Put into well oiled large mixing bowl being sure to cover dough completely with oil . Cover with clean cloth and place away from drafts for 1 hr. (It should have risen nicely) Punch down and turn out into oiled 9 x 5 x 2 bread pan. Put in oven to rise again for 1 hr. Do not open oven. Turn on oven to 350 degrees. Once it reaches temperature bake for 40 minutes, (tap top for hollow sound to be sure it is done). Immediately turn out on wire rack and cool.