Whole Wheat Bread

For those who missed it, I'm fed up with the price of bread and have decided to make my own.  One bag of wheat flour costs the same as a loaf, and will last me at least half a year at the rate I eat sliced bread.  Yes, there are more ingredients than just the flour, but I can still make a loaf for under $1, probably closer to 50¢.

If I already have a basic whole wheat loaf on this blog, it is hidden so well even I can't find it.  So, I went back to the Bible for a starting point and altered it a touch for a single loaf and my personal tastes.

One thing to keep in mind is that whole wheat bread generally has part white flour.  Otherwise, it would be a very rustic and tough loaf.  Maybe I'll tackle whole grain bread at some point, which is usually all whole wheat flour with various grains in it to cut the density.  Wheat bran has fat in it, which shortens gluten strands and produces a more dense loaf.  It will take more liquid to make a loaf than an all white one and it will weigh more by volume.  Not a lot more, but if you weighed white and wheat loaves side by side, you would see the difference.

I chose to use bread flour here, but all-purpose would be fine if that's all you have.  It may take slightly more of it to achieve the desired texture because of the way different flours absorb moisture.

1 C 100º milk (or water for a leaner loaf)
1 Tb honey
1 Tb brown sugar
2 Tb unsalted butter
2 tsp yeast
2 C whole wheat flour
1 C bread flour
1-1/2 tsp kosher salt

1.  Stir together milk, honey, sugar, butter, and yeast and let sit until foamy, about 5 minutes.  The butter does not need to melt.

2.  In stand mixer with paddle, combine whole wheat flour and milk mixture.  Yes, I know the dough hook is more appropriate, but I have better luck with the paddle for small batches.  Beat on medium-low setting for 2 minutes.  Or, by hand in a bowl with a spoon.  You'll just end up kneading it longer.

3.  Add 1/2 C bread flour and salt.  Beat again until well combined and pulls away from sides of bowl.

4.  Transfer dough onto work surface dusted with bread flour.  Knead until smooth, 5-10 minutes.  This dough will feel denser than a white dough and won't stick to the board.  Shape into a ball.  Turn over in a lightly oiled bowl, cover, and set in a warm place to rise until doubled, about 1 hour.

5.  Punch down dough and let rest 10 minutes, while you prepare the loaf pan.  Either grease with shortening, pan spray, or line with parchment paper.  If you have a silicone one, great, you can skip that step.

6.  Roll out dough into a 9" x 12" rectangle.  Roll up into a 9" log.  Tuck the ends under and place, seam side down, in the loaf pan.  Allow to rise again for 45 minutes, until the loaf fills the pan and is well-risen on top.

7.  Preheat oven to 400º.  If you want a butter-top loaf, brush top crust with melted butter and split down the middle.  (I don't think I'm going to split them anymore, unless I get one of those lame blades.  It tore the "skin" and made it rise unevenly.)  Bake 30-35 minutes, until golden and sounds hollow when tapped.  Remove at once to a cooling rack so the bottom doesn't get soggy.  Cool completely before slicing so the loaf holds its shape.

Makes one loaf, about 10 servings

Difficulty rating  :-0 if you aren't used to making bread, otherwise :) for the time investment