Whole Wheat Bread

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Whole Wheat Bread

(Adapted from Williams Sonoma Bread)

Yield: 2 loaves (9x5" or 23x13 cm)

Ingredients

1.5 tbsp (15 g) active dry yeast

Pinch brown sugar

1 cup (250 ml) warm water (105-115 F, 40-46 C)

1.5 cups (375 ml) buttermilk (90 F, 32 C)

1/4 cup (75 g) maple syrup

1/4 cup (60 ml) light tasting olive oil

1 tbsp (18 g) salt

3 cups (470 g) whole wheat flour

3.5-4 cups (545-625 g) bread flour

Butter for greasing the pans

Oil for greasing the bowl. (I use light tasting olive oil)

Directions

1. In a small bowl, sprinkle the sugar and yeast over the warm water. Stir well with a fork, making sure there are no clumps. Cover with cling film and let sit for 10 minutes in a warm spot until the yeast mixture is foamy. (If your yeast mixture is not foamy, it is likely your yeast is no good - best to start over with new yeast!)

2. In a large bowl, combine the buttermilk, maple syrup, oil, salt and 2 cups (315 g) of the whole wheat flour. Mix with a spatula until creamy. Add the yeast mixture and remaining 1 cup (157 g) of whole wheat flour and mix well.

3. Mix in the bread flour, about 1/2 cup (75 g) at a time. When it starts to get too difficult to mix with the spatula, turn the dough and remaining flour out onto your work surface.

4. Knead for 10-15 minutes until the dough is smooth and elastic. 

5. Transfer to an oiled bowl, cover with cling film and place in a warm spot for about 90 minutes or until doubled.

6. Grease your loaf pans.

7. Turn dough out onto a floured surface and divide in two. Pat each down into a long rectangle. Fold each loaf like you would fold a letter, press to flatten a little bit then roll into a log. Roll the dough back and forth until it's just longer than the length of your pan. Tuck in the ends, and pinch the seams. Place seam side down into your loaf pan and repeat with the second loaf. Cover and let rise 1 hour or until the dough rises about 1 inch above the rim of the pans.

8. Preheat your oven to 375 F (190 C, gas mark 5). Bake the loaves about 40 minutes until golden brown and the bread pulls away from the sides of the loaf pans.

9. Turn onto cooling racks and cool completely.

These loaves are best eaten within a few days. They also freeze very well!

For Video Instructions, please check out my video How To Make Whole Wheat Bread!