Prep 4 hrs
Cook 45 mins
A great textured whole wheat bread with a terrific chew, not at all tough. Add a few toasted walnuts to the dough during the hand kneading for a special treat.
- 1⁄3 cup non-fat powdered milk
- 2 cups cold water
- 1 tablespoon malt syrup or 1 tablespoon honey
- 2 1⁄2 cups whole wheat flour (400 gms)
- 1⁄2 cup bread flour (80 gms)
- 1 tablespoon vital wheat gluten
- 1 tablespoon instant yeast
- 1⁄2 g vitamin C powder (crush 1 500mg tablet)
- 1⁄2 cup oat bran or 1⁄2 cup ground oats or 1⁄2 cup wheat germ (any whole grain will work)
- 2 teaspoons salt
- 1⁄2 teaspoon garlic powder (optional)
- olive oil, for bowl and pan
- egg yolks or milk, to brush on loaf
- Whisk the cold water, dry milk and sweetner in a small sauce pan, heat until just below simmering and keep there for about 1 minute.
- Cool to 120 degrees.
- Mix flours, gluten, vitamin c and yeast in the bowl of your mixer, run on slow speed for 30 seconds to blend.
- Pour cooled liquid into dry ingredients and blend for about 4 minutes on medium speed to aeriate the mixture.
- The mixture should be somewhat wet, like a loose cake batter.
- Remove beater and allow sponge to sit for 1 to 2 1/2 hours for the flavor to develop.
- Mix will be partially risen.
- Reinstall beater and beat in additional whole grains until the mixture starts to form a dough and pull away from the sides of the bowl.
- It may take more or less than the 1/2 cup.
- Stop mixer and install bread hook.
- Knead until a smooth ball forms and starts to develop some elasticity.
- Add salt and garlic powder and knead another minute to combine.
- Turn out onto a lightly floured counter and knead by hand for a few minutes to finish.
- Form dough into a TIGHT ball and place in a large, oiled bowl, toss a couple times to coat.
- Cover tightly with plastic wrap and sit in a warm place to rise, about 1 1/2 hours.
- Punch down dough in center then pull from sides and fold over.
- Turn out onto counter, form into a ball and let rest covered for 15 minutes.
- Lightly grease a 9x5 loaf pan with olive oil, place dough in pan seam side down and brush with yolk or milk (1/2 n 1/2 works fine too) Cover and allow to rise until about doubled (maybe an hour).
- 30 minutes into the second rise place your baking stone on the lower middle rack, place an empty rack in the lowest slot and preheat oven to 450 degrees.
- After bread has risen, put a shallow pan with about 1/2" of hot water on the bottom rack of the oven.
- Lower temperature to 375 degrees F.
- and wait a few minutes.
- Immediatley before placing loaf in oven brush with egg or milk a second time.
- Bake loaf in pan on stone for 45-55 minutes.
- Loaf will be golden brown, and sound hollow when thumped on the bottom.
- It should read 200 degrees F.
- when tested with a meat thermomameter.
This recipe is so good. Love the texture and taste. Had to write as I'm eating a piece hot out of the oven and make it all the time. Feeling guilty that I haven't rated it before this. Thanks for sharing your recipe, I give it 5 stars, its excellent!
I don't know why this hasn't been reviewed before, it's marvelous. I made 3/4 of the recipe and made 6 beautiful buns with it. I used no syrup or honey but I replaced it with 1 1/2 Tbs of Splenda. I skipped the vitamin C and for the added grain I used 50/50 of oat bran and ground buckwheat and decided to go for the garlic. I recommend the garlic, I used 1/2 a tsp of garlic puree which isn't enough to make "garlic bread" but it sure does round out the flavor beautifully. Oh yes, I almost for forgot to mention that I needed to add and extra 2 1/2 Tbsp of whole wheat flour to get the right degree on moisture as the dough was too wet without it. That might not be a problem if you make the full recipe amount. The end product is delicious.