Posted at http://mynew30.blogspot.com
2 cups of warm water (110 degrees)
1 heaping tablespoon of yeast
Pinch of granulated sugar
1 cup of whole wheat flour
¼ cup of wheat germ
½ tablespoon of kosher salt
1 egg
1/3 cup of canola oil
¼ cup of honey
4 to 5 cups of White Lily all purpose flour, more or less
To the warm water add the yeast and a pinch of sugar; whisk together well and set aside for 10 to 15 minutes or until yeast is activated.
In the mixer bowl, combine the wheat flour, wheat germ and salt. When yeast is ready, add the egg, oil, and honey and whisk together. Attach the dough hook, and add the yeast mixture to the mixer bowl. Mix on speed 2 until well combined.
Still on speed 2, begin adding the all purpose flour, adding it in at about ½ cup at a time, or until dough gathers around the hook and cleans the bowl. You may use less than 5 cups, you may need slightly more. Once the dough pulls away, continue mixing on speed 2 for about 3 minutes.
Remove bowl and spray the top of the dough and around the bowl with non-stick cooking spray. Pull up the dough and turn it, spraying the top. Cover loosely with plastic wrap and set aside in a warm place to rise for about 1 hour or until dough has doubled.
Punch down, divide dough in half and shape each half into loaves, placing into 9 x 5 inch loaf pans. Spray a piece of plastic wrap with non-stick spray and loosely cover each of the loaf pans, placing them in a warm spot for a second rise, approximately 30 minutes or until the bread has risen at least 1 inch above the rim of the pan.
Preheat oven to 350 degrees and bake for 50 to 60 minutes. Remove bread from the pans immediately and allow to fully cool on a rack before slicing.
Not sure if your bread is done? Takes its temperature! If it looks done, remove the bread from the loaf pan and using an instant read thermometer, insert the thermometer into the bottom center of the loaf. The temperature should read 200 degrees when the bread is done.
2 cups of warm water (110 degrees)
1 heaping tablespoon of yeast
Pinch of granulated sugar
1 cup of whole wheat flour
¼ cup of wheat germ
½ tablespoon of kosher salt
1 egg
1/3 cup of canola oil
¼ cup of honey
4 to 5 cups of White Lily all purpose flour, more or less
To the warm water add the yeast and a pinch of sugar; whisk together well and set aside for 10 to 15 minutes or until yeast is activated.
In the mixer bowl, combine the wheat flour, wheat germ and salt. When yeast is ready, add the egg, oil, and honey and whisk together. Attach the dough hook, and add the yeast mixture to the mixer bowl. Mix on speed 2 until well combined.
Still on speed 2, begin adding the all purpose flour, adding it in at about ½ cup at a time, or until dough gathers around the hook and cleans the bowl. You may use less than 5 cups, you may need slightly more. Once the dough pulls away, continue mixing on speed 2 for about 3 minutes.
Remove bowl and spray the top of the dough and around the bowl with non-stick cooking spray. Pull up the dough and turn it, spraying the top. Cover loosely with plastic wrap and set aside in a warm place to rise for about 1 hour or until dough has doubled.
Punch down, divide dough in half and shape each half into loaves, placing into 9 x 5 inch loaf pans. Spray a piece of plastic wrap with non-stick spray and loosely cover each of the loaf pans, placing them in a warm spot for a second rise, approximately 30 minutes or until the bread has risen at least 1 inch above the rim of the pan.
Preheat oven to 350 degrees and bake for 50 to 60 minutes. Remove bread from the pans immediately and allow to fully cool on a rack before slicing.
Not sure if your bread is done? Takes its temperature! If it looks done, remove the bread from the loaf pan and using an instant read thermometer, insert the thermometer into the bottom center of the loaf. The temperature should read 200 degrees when the bread is done.
