Whole Wheat Bread

Homemade bread is a must have comfort of tradition! No sandwich tastes better than those with homemade slices holding it together!

The benefits of whole grain are well known and in-disputable. But did you know that your 100% whole grain loaf from the supermarket likely is made with High Fructose Corn Syrup and other additives? Not to mention the high cost of purchasing whole wheat. Its like my mother always says, "Homemade is just better."

This recipe I use with my 14 inch Pan de Mie bread pan. I simply just allow the bread to rise above the top of the pan and bake without the lid. 


WHOLE WHEAT BREAD

6 to 7 cups Whole Wheat Flour
3 Tbsp Raw Demerera Sugar
1 Tbsp Sea Salt
2 Tbsp Butter, softened
5 tsp Yeast
2 1/4 cups very warm water (120° to 130° F)
Olive Oil for greasing**


In large mixing bowl, stir 31/2 cups of flour, salt, yeast, and butter until well mixed. Stir raw demerera into warm water until dissolved. Pour water into mixing bowl. Stir with spoon or whisk until well mixed. 


Add remaining flour one cup at a time until dough pulls from the side of the bowl and is easy to handle. Knead dough on lightly dusted surface for 8 mins. Place dough into lightly oiled bowl and allow to rise 60 mins or until doubled in size. Punch down, shape into loaf(ves) and place into bread pan. Cover and let rise 50 min or until doubled in size. Bake at 425° for 25-30 minutes. Remove bread from pan immediately and let cool on rack.


** I like to grease my hands with a drop of olive oil for kneading rather than using flour. This ensures that when working my dough, it doesn't become too dry from over flouring and remains soft.