Getting on board with more baking at home and the fact that the Hubby wanted some bread with a bit of fibre to it, I did up a 50% whole wheat / 50% white bread. When I make bread, if it’s not the extended baking session of sourdough bread, I like to do the dough up in the bread machine and then let it rise for max 30 minutes, then pop into the oven.
This was a very nice recipe. Fluffy and not dense, has a good ration of whole wheat flavor without becoming “brown” bread. If that makes sense?
I love the smell of the dough when I pull it from the machine! This recipe makes a very large loaf. If you’d like, you could easily split the dough in half and make two average-sized loaves from it.
I found the original recipe on Food.com.
50% Whole Wheat / 50% White Bread
- 1 1/2 cups cups water
- 2 1/2 tablespoons margarine
- 2 tablespoons molasses or honey
- 2 cups whole wheat flour
- 2 cups all-purpose flour or 2 cups bread flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons quick rise yeast
- Put the ingredients into the machine in the order they are listed. Set the machine setting to dough.
- Line a large bowl with a linen cloth and sprinkle the bowl area generously with rice flour.
- Clean a space on the counter and sprinkle with water, smearing it around.
- Remove the dough from the machine, and shaping with your hands gently pull into a rectangle.
- Fold into thirds (like a piece of paper - outside ends towards the middle).
- Take the rectangle and fold into thirds again.
- Place the dough, seam side down into the bowl and dust with rice flour.
- Cover with the edges of the towel and set somewhere warm while the stove heats.
- Take a dutch oven and line with parchment paper and place in the oven. Heat the oven to 350F.
- Remove the pot from the oven. Score the top of the bread (to allow it to rise more) and place on the parchment paper. Careful of the hot edges!
- Bake for 30 to 35 minutes until browned to desired doneness.
- Remove immediately from the pot and place on a rack to cool completely, before cutting.