Heritage Whole Wheat Yeast Bread Recipe
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Category
Bread
Cuisine
American
Ingredients
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360g Heritage White or Bread Blend Flour
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90g Heritage Whole Wheat Flour
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1-2 tsp Sea Salt
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10- 12 oz (300g) Chlorine-Free Water 75-80 degrees F
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2 tsp Active Dry Yeast
Directions
Mixing and Kneading
In a large bowl, measure the flour. Add the salt and mix to disperse. In a separate bowl or pitcher, add the yeast to the water (75-80F). Mix to disperse lumps.
Using a large spoon or fork, stir the liquid into the flour. When all the water has been added it will be a rather sticky lump. With wet hands, knead the dough by pushing, pulling and stretching it.
After kneading for a few minutes, the dough will become less sticky and wet, beginning to look like a bread dough.
Proofing
Cover and let sit on the counter for 1- 2 hours. This is proofing time (the dough is rising). It will rise more quickly if the kitchen temperature is 70+F. If it is less than 70 F it will take longer which is the reason for the 1-2 hour range.
Final Proofing
Preheat the oven to 375 F.
Now the dough needs to be handled gently so as to not deflate it. Scrape dough out onto a lightly floured counter. This is the final shaping (examples of methods on You Tube). Round it up and shape it into an oblong loaf.
Place in a bread pan that has been oiled with both butter and olive oil. Use this combination for the best release. Cover the dough to keep it from drying out. Leave it on the counter and let it proof while the oven heats, about 30-45 minutes.
Baking
Place dough in the preheated oven and bake for about 35-45 minutes. Check it with a stick thermometer for an internal temperature of 195-205 F.
When fully baked, use hot pads to turn the loaf out on a cooling rack. If you don't have a cooling rack, prop it up with something so air gets underneath.
Recipe Note
Want a lighter crust? Make a little tent of aluminum foil and place it over the pan when it goes in the oven. This will keep the crust from getting too hard. Remove the tent for the last 10 minutes so it will brown.
