Soft Partially Whole-Wheat Bread

Submitted by Alyssa in Leavenwor

"The original recipe comes from "What's For Supper?" by the Rockypoint, WY Happy Hour Club. I've made it a few times now and always change it a bit based on what I have on hand but it is always very moist and soft. This does seem to be a somewhat wet dough, which keeps it a moist bread. The recipe says to use a stand mixer with dough hooks, which is what I have used. I use bread flour for the white flour. I've added milled flax and wheat germ to boost the nutritional value and added tons of flavor (IMOP)."

 

• Ready In: 2hrs 55mins
• Ingredients: 10
• Yields: 2 loaves

ingredients

• 1⁄4 cup honey
• 2 1⁄2 cups luke-warm water
• 2 1⁄4 teaspoons yeast
• 4 cups unsifted white flour
• 3 cups unsifted whole wheat flour (I've used more)
• 1⁄2 cup powdered milk
• 8 teaspoons vital wheat gluten
• 1 tablespoon salt
• 1 egg, slightly beaten
• 1⁄4 cup salad oil

directions

1. Dissolve honey in lukewarm water in bowl of stand mixer.
2. Then add yeast and let stand for 10 minutes.
3. Next, add remaining ingredients to the yeast mixture, about a cup at a time.
4. Using dough hook, knead for 10-15 minutes. (I don't knead for more than 10 minutes.).
5. Place in a well greased bowl, turn once to bring greased side up.
6. Cover loosely and let rise in warm place, until doubled in size, about 1 hour.
7. Turn out onto lightly floured board and divide in half.
8. Shape into loaves or rolls, place in/on pan and let rise about 45 minutes in a warm place.
9. Bake at 375 for 25-35 minutes.
10. After removing from oven, butter the crust to keep it soft.
11. Makes 2 loaves or about 3 dozen rolls.