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.



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