← Back to Search Results
baking
Whole Wheat Bread

Photo by:
Comments: 0
 

Recipe

This recipe uses a blend of white and whole wheat flour to make a light, but full-flavored, loaf.

Yield: Makes 1 loaf
Prep time: 35 Mins, Plus Rising
Cooking time: 40 Mins

Ingredients

  • 1 2/3 cups bread flour, plus more for kneading
  • 1 2/3 cups whole wheat flour, plus more to dust
  • 1½ tsp instant (fast-rising) yeast
  • 1 tsp salt
  • ¾ cup hot water
  • ¾ cup whole milk
  • 1 tbsp vegetable oil, plus more for the bowl
  • 1 tbsp honey
  • 1 large egg, beaten, to glaze

Special Equipment:

  • 9 × 5 in (23 × 13cm) loaf pan

Directions

1. Mix the bread flour, whole wheat flour, yeast, and salt in a large bowl. Make a well in the center. Stir the hot water, milk, oil, and honey together and pour into the well. Mix to form a slightly sticky dough. Cover with plastic wrap and let stand for 10 minutes.

2. Knead the dough on a lightly floured work surface for 8-10 minutes, or until it is smooth and elastic. (The dough will remain slightly tacky'do no add too much flour.) Shape into a ball, place in a large oiled bowl, and turn to coat with oil. Cover loosely with plastic wrap and let stand in a warm place for 1 hour, or until doubled in size.

3. Oil and flour a 9 × 5in (23 × 13cm) loaf pan, and tap out the excess flour. Briefly knead the dough on the work surface. Press the dough into a rough rectangle and place in the pan. Cover loosely with oiled plastic wrap. Let stand in a warm place about for 30 minutes, or until doubled in size.

4. Preheat the oven to 425°F (220°C). Brush the egg over the loaf to glaze it, and sprinkle with a little whole wheat flour. Slash a few diagonal slits in the top of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and bake for 20 minutes, or until the loaf sounds hollow when tapped on the bottom. Let cool on a wire rack for 10 minutes. Invert and unmold onto the rack and cool completely.

Notes

Good with butter and jam.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 9 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

210kcal (11%)
38mg (4%)
0mg (0%)
17mcg RAE (1%)
157mg
40mg
8g
3g
4g
38g
26mg (9%)
277mg (12%)
1g (4%)
4g (6%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
martin-yans-china Martin Yan's China
by Martin Yan
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucid-food Lucid Food
by Louisa Shafia
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?