Perfect Almost Whole-wheat Bread

It's officially official... I can make bread! On my third recipe and ninth attempt, I finally hit the perfect storm of ingredients, rising, baking and texture. {cue choir} Hallelujah!

So, how did I do it? Well, I finally succumbed and added some white flour, but I also learned how to tell when the bread has been kneaded enough and is ready to rise. Whole-wheat bread is different from white bread because there isn't as much gluten (those long stringy strands that you see when white bread has risen and you "punch it down" by taking it out of the bowl to form loaves). Gluten forms the bubbles in the bread that hold it up and make it light and fluffy.

Here's how to tell if your dough is ready to rise:

 I was under-kneading my bread by about 4 minutes because I was following the recipe instructions.

 I am completely and absolutely impressed by this bread!

Hubby sliced it thin this time and I kinda like it. This bread toasts up crunchy, just as I like it. I honestly can't tell the difference between this loaf and in-store baked bread. And that my friends, is the whole reason I decided to make my own bread: to replace the chemicals, but not the taste and texture.

I tell you, it's the holy grail, the mecca, the nirvana of bread! More than a month later I'm still thrilled (and still eating the last loaf).

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 Almost Whole-Wheat Bread

Adapted from Cooking with Candra – http://www.cookingwithcandra.com/blog/2010/09/20/hearty-and-healthy-homemade-whole-wheat-bread-recipe/

Makes two loaves

4 cups                                       whole-wheat bread flour

1 tbsp                                        Fleischman’s traditional yeast

1/4 cup                                     vegetable oil, room temperature

2 tbsp                                        agave syrup (or use sugar, honey or molasses)

2 to 2-1/2 cups                        all-purpose white flour

2 tsp                                           salt

2 cups                                       110 to 115°F water* (for best result, use a candy thermometer)

Using a stand mixer fitted with the bread hook at lowest speed, combine 3 cups of whole-wheat flour, oil, sweetener and yeast in large mixing bowl. Blend together, scraping down the sides.

Add water and final cup of whole-wheat flour. Blend together, scraping down the sides.

Add 1 cup of white flour and the salt. Blend together, scraping down the sides.

Add 1 cup more of white flour. Blend together, scraping down the sides.

Knead dough at lowest speed for 10 minutes or until you have a nice smooth ball that is no longer sticky (continue to scrape down the sides until all the flour is picked up). If after a few minutes of kneading, the dough is still sticky, add final 1/2 cup of white flour, scraping down the sides and continue.  (Note: all above can be done by hand as well, but using a mixer or bread machine is much easier.)

Place in large oiled bowl and cover with a clean towel. Place in a warm, draft-free area to rise until double in size (about 1-1/2 hours). (I use the oven with the light turned on for a nice, even temperature.)

Remove dough from bowl (this will “punch it down”) and shape into loaves. Place in greased 8-inch loaf pans, cover with clean towel and allow to rise in warm, draft-free area for another hour or so, until the dough forms a nice 1-inch dome over the top of the bread pan.

Remove towel and place in preheated 400°F oven, center rack, for 30 minutes. Remove from oven and pans. Brush crust lightly with butter if desired, and cool on wire racks.

Hint: Watch this video to know when your dough is kneaded enough and is ready for rising –  http://www.cookingwithcandra.com/blog/2010/05/04/ask-candra-the-window-pane-test/

Printable Almost Whole-wheat Bread