Whole-Wheat Bread Hayes
photo by GaylaJ
- Ready In:
- 3hrs 35mins
- Ingredients:
- 10
- Yields:
-
2 loaves
- Serves:
- 32
ingredients
- 2 cups warm water (105F-115-F)
- 2 1⁄2 teaspoons active dry yeast
- 1⁄4 cup molasses
- 5 -6 cups whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1⁄2 cup canola oil
-
Egg Wash
- 1 large egg white, beaten until frothy with
- 1 teaspoon water
-
Topping
- 3 tablespoons old fashioned oats
directions
- In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses.
- In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.
- Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.).
- Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour).
- Punch down dough and let rise, covered 45 more minutes.
- Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes.
- During the final rise, preheat oven to 400°F.
- Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown.
- Turn loaves out onto a rack to cool.
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Reviews
-
My first time ever to bake a yeast item- and I'm glad I did! This bread it pretty good by itself, but it is a hundred-percent absolutely AMAZING when toasted with peanut butter.Anyways, substitutions- I completely left out sugar, (still tasted great, not too sweet, not too... not sweet, heh.) used sea salt, and for the topping, I used a combination of sesame seeds, flax seeds, and wheat germ. Anyways, though I normally have no preference in crusts, I actually really loved this crust; it was sooo amazing. Anyways, I baked this about 30 minutes in total, next time I'll do it like 35 minutes- because, trust me, there WILL be a next time. (Maybe tomorrow?)