You really could make this loaf every day, it’s just that easy. However, since the loaves are large, you can probably make it twice a week and still be feeding wholesome, homemade grainy goodness to your family all week. My son LOVES bread. All things bready.
I usually make three loaves a week because both he and his brother will consume a few slices as soon as I give the “all cool” alert.
I make this delicious bread using my bread machine, just to mix and do the first rise. We’ve had it for about 18 years now and it still works like a charm. I also prefer to use my Pain Di Mie or Pullman bread pan. This is a long narrow bread pan, with a lid
that slides on. It creates a perfect square when sliced. Now, I have made this recipe by hand. It’s certainly do-able. You could also use a stand mixer. Most breads need to rise twice, once after the ingredients are all mixed together, and again after the
loaf has been shaped and is in it’s pan. My trusty bread machine does the manual labor part, and I love it for that.
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So, you gather your ingredients (I like to start this bread in the late morning, so it’s out of the oven and a bit cool by the time my boys walk in the door).
In this photo, you see white whole wheat flour, bread flour, salt, brown sugar, yeast, butter and water. Pretty much basic bread ingredients. You might be surprised to see butter. I’ve used olive oil in place of the butter and that’s fine. Coconut Oil gave
the bread a bit of a weird flavor. I won’t use that in this recipe again. I just like butter best.
Pour your warm water into the bread machine pan (if you’re making this by hand or mixer, please adjust the instructions to fit your situation). Add the yeast and the sugar. Let this sit for about 5-10 minutes. You want the yeast to “bloom” or become activated
by the water and sugar. You’ll know this is happening because the cloudy looking water turns kind of bubbly, and the yeast starts to look a bit like tan curds floating on the water. This is all good.
Add the butter and flour next, then the salt last. Salt can slow the activity of the yeast, so I avoid putting the two together directly. Set your bread machine to “dough” and let it get to work. By hand or mixer, you’ll want to mix this until the dough is
pretty much staying together in one mass and is somewhat elastic and smooth. Knead it a bit, and then let it rise in a bowl for about 45 minutes, until it’s about doubled in size. Be sure to rub some olive oil around the bowl first, so that the dough doesn’t
stick later on.
After the machine is done, or the rise is done, pour the dough out onto oiled parchment or an oiled board. After oiling my hands with olive oil, I knead it a little to soften it, then use the heels of my hands to spread it into a rough rectangle. It doesn’t
have to be precise or pretty at this point. Cover with a clean dishtowel or a piece of parchment and allow it to rest for about 10 minutes.
Again, oil your hands and press the now puffy rectangle into a little bit more precise rectangle. Roll the long side nearest you over, and press into the body of the dough. Roll it over again and press it in. You want to roll the whole thing until you have
a long, tight roll. Be sure to press the rolled up section well so that it stays tight. Place this roll into your prepared (oiled) bread pan and cover with that clean dishtowel or parchment. If you are using a Pullman pan, put the (oiled!) lid on, but leave
it open about one inch. Cover that inch with a dishtowel. After the dough has risen to the top of the pan, pull the lid closed. Give it five more minutes, then pop it into the hot oven. Bake for 25 minutes, then remove the lid. Bake for another 10 to brown
the crust. Remove from the oven and cool on a cooling rack. Cover with a dish towel while it cools. It will be easier to slice after it has cooled.
Everyday Whole Wheat Bread
Recipe type: Bread
2 tsp yeast
1⅓ cup warm water
2 TBS brown sugar
2 TBS butter
2 cups bread flour
2 cups whole wheat flour
1 tsp salt
MIx yeast, water and sugar in bread machine pan. Allow yeast to “proof” for about five minutes.
Add flour, butter and salt. Set machine to dough cycle.
When cycle is complete, turn dough out onto a oiled sheet of parchment. Stretch gently into a large rectangle. Give it 10 minutes to rest. Push gently into a larger rectangle, then roll the long side over and press it evenly and tightly into the larger piece
of dough. Keep rolling until it’s all rolled into a tight log. Place it into a Pullman pan and slide on the lid. Leave it open about an inch. Allow it to rise to the top of the pan, then pull the lid shut. Give it five more minutes, then put it into the oven.
Bake it for 25 minutes at 350, then remove the lid. Bake for 10 additional minutes, then remove to a cooling rack to cool. Cover with a clean dishtowel while it cools.