Monday, July 12, 2010

Whole Wheat Bread

This is my yeast proofing.  It is nice and foamy.  I always proof my yeast.  It is easier to start your bread again during the first step than after you wait for the first rise and nothing happens.  If your liquid is too hot (140 degrees or more) you will kill your yeast.  The perfect temperature to activate your yeast is between 80 and 90 degrees.

A nice and neat ball. Cover and let rise 30 minutes or until doubled.

Here it is a little more than doubled after just 30 minutes.  It is hot here in this part of the world.

On the left the dough has been punched down and shaped into a loaf, then placed in a greased loaf pan.  After 35 minutes my bread was ready for the oven.

Whole Wheat Bread

  • 1-1/2 cups warm water

  • 1/4 cup demerara or honey

  • 1 T. yeast

  • 4 cups whole wheat flour

  • 3 T. gluten

  • 1 t. salt
Pour warm water in the bowl of your mixer and add sugar or honey.  Stir until dissolved.  Add yeast and let proof for 5 to 10 minutes, until foamy and as my brood would say "Smells like beer."  Once yeast is proofed, add flour, gluten and salt. Knead in your mixer for 5 minutes. Form into a ball and place back in mixing bowl. Cover and let rise 30 minutes or until doubled. Once doubled, punch down and form into a loaf.  Place in loaf pan prepared with nonstick spray. Cover and let rise for 30 minutes more or until doubled. Preheat oven to 350 degrees. Bake for 35 minutes. Remove from oven. Let sit in pan for 10 minutes, then remove to a wire rack to cool.  It is easiest to cut bread once it has cooled completely.  It will tear really easy if it is cut hot.  For the best cutting success a sharp knife is key.

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