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Whole Wheat Bread

Updated February 23, 2016
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This recipe uses a blend of white and whole wheat flour to make a light, but full-flavored, loaf.

Good with butter and jam.

Makes1 loaf

Preparation Time35 min

Preparation Time - Text35 mins, plus rising

Cooking Time40 min

Cooking Time - Text40

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Five Ingredients or LessYes

Mealbreakfast, brunch, tea

Taste and Texturelight, savory

Type of Dishyeast bread

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
  • 9 × 5 in (23 × 13cm) loaf pan

Instructions

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.

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.

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.

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.

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