How to Make Light Whole Wheat Bread
For a long time, yeast was my nemesis. We just didn’t get along. I didn’t know when to stop kneading bread so all of my attempts at yeast breads were pretty horrendous until I found “no knead” bread recipes. Artisan Bread in Five Minutes a Day and My Bread: The Revolutionary No-Work, No-Knead Method have revolutionized my bread baking life and I’m not just being melodramatic. For the past couple of months I’ve been playing around with different recipes in search of some home baked alternatives to store bought sandwich breads. I’ve found a few amazing recipes that are unbelievably easy and the results are comparable to breads I’ve gotten in some of my favorite bakeries.
This particular recipe came from Artisan Bread in Five Minutes a Day is made with part white wheat flour and part all purpose flour. Mix flour, water, yeast, salt and you have bread dough. Let is rise is a draft free spot for a couple of hours and it’s ready to bake. The best part about this dough is that you can put it in the fridge and bake it in small batches whenever the hankering for fresh bread hits. The dough will last up to 14 days in the refrigerator.
Light Whole Wheat Bread
- 3 cups lukewarm water
- 2 packets of yeast
- 1 1/2 tbls salt
- 1 cup white wheat flour
- 5 1/2 cups unbleached all purpose flour
- Mix water, yeast, and salt in a large bowl or storage container.
- Add flour and mix until well combined. Don’t over mix.
- Loosely cover bowl or container and allow to rise for 2 hours in a draft free place. The dough should rise and flatten out. (I let mine rise in the microwave because my house is drafty).
- From here you can either refrigerate the dough until you’re ready to use it or it can be baked immediately. If refrigerating, cover but not in an airtight container.
- If baking immediately, heat oven to 450. Put metal pan on lower oven shelf as oven heats. Put a 1 lb ball of dough on baking stone and place in oven. Add 1 cup water to metal pan and bake for 35 minutes or until a dark brown.
- If baking after refrigeration, allow dough to rest on stone for 40 minutes before baking.
Notes: This dough should be really wet. If it’s too dry add a few tablespoons of water. Handling this dough with wet hands will make it a little easier to manage. I mix and store my bread in a 14 cup Snapware container. This recipe makes 4 loaves.