Whole Wheat Loaves of Bread
I love whole wheat bread. I think they're better than white ones! But these loaves aren't one hundred percent whole wheat. :( I was going to make them like that, but I didn't have enough whole wheat flour on hand today!
However, they're still delicious. This whole wheat bread recipe has a perfect bread texture and a perfect crust. I added walnuts into these loaves, because they give them such a nice, nutty taste. You'll know what I'm talking about once you taste them. :)
Because these are just plain loaves are bread, you can use them in so many things. You can make juicy sandwiches out of them, toast them and eat them with butter and milk, or enjoy them with your breakfast.
Also, don't you think homemade bread is way better than store-bought? So here's the recipe!
Whole Wheat Loaves of Bread
Ingredients
-380g all-purpose flour
-120g whole wheat flour (You can increase this and lessen the all-purpose flour)
-3/4 tsp salt
-2 tsp instant dry yeast
-340ml water
-20g honey
-20g room-temp. butter
-100g chopped walnuts (optional)
-A little more flour for sprinkling on the loaves
Instructions
1. Sift together the flours and salt.
2. Warm the water on the stove until warm but not hot. Add the honey and the yeast. Stir and proof the yeast. Once the mixture because foamy, add it to the flour mixture.
3. Mix the mixture with a wooden spoon until it somewhat comes together. Switch to your hands and knead until the dough fully comes together.
4. Knead the dough for 20 minutes. Stretch the dough out in front of you. Fold it in half. Repeat this over and over, rotating the dough often.
5. Add the butter and knead in the same way as #4 for 5 more minutes. Add the chopped walnuts and knead for 3 more minutes. I know it's a lot of kneading!
6. Make the dough round and place it in a bowl. Place that bowl on top of warm water. The point is to provide a warm enviornment for the yeast to grow. Let the dough rise for 1 hour, until doubled in size.
7. Once it's done resting, punch it to release gas. Cut the dough into four equal pieces. Make each piece of dough round and let them rest again, covered with a cloth, for 15 minutes.
8. Roll a piece of dough out in one direction. The length should be about 25cm. Fold the top edge and the bottom edge towards the center. Pinch the sides, forming the dough into a rugbie ball shape. Pinch the opening in the middle closed. Repeat for all the other pieces of dough.
9. Line two baking pans with parchment paper. Place two loaves of dough on each baking pan. Let them rest again, covered, for 40 more miutes. Preheat your oven to 200 degrees Celsius at this point.
10. With a knife, make slight cuts on the surface of each loaf. I made about three cuts, slightly diagonally.
11. Sprinkle some flour on each loaf. Bake them in the oven fo 20-25 minutes. Enjoy warm!
Recipe inspired by a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice