Things You'll Need:
- A good stand mixer
- Whole wheat flour
- Bread flour
- A little time
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Step 1
Use your favorite recipe for whole wheat bread. Add half of the wheat flour in the mixer bowl, then add at least a cup of regular bread flour to the bowl. Add in your salt and sugar (I use brown sugar), yeast (I prefer 2 Tbs). Turn the mixer on low and mix the dry ingredients.
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Step 2
Add all of the water the recipe calls for and let the mixer work the ingredients for 7-9 minutes. This allow the gluten to be extracted from the bread flour, it helps to make the bread lighter. Then add your choice of oil and let it mix for a few minutes until all the oil is mixed in thoroughly. Adding the oil later keeps the yeast from bonding with the oil instead of the flour mixture.
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Step 3
Gradually add enough remaining flour until the dough gently pulls away from the sides of the bowl. Pull the blade out and add a little flour and briefly work the dough into a ball. Cover the bowl with a damp towel and let rise until double in bulk. Insert the dough hook and knead the dough for a couple of minutes. Now form into a loaf. Not more than 28 oz per loaf of bread. Let rise until the dough is a couple of inches above the top of the pan. If you choose to let the dough rise in a warm oven, place a 4 cup measuring cup with boiling water on the bottom of the oven. This will help it rise even more. Bake at 325 F for about 40 minutes. For the last 5 minutes turn the oven up to 400 F. Watch if carefully, this will give it a nice brown color.
