Whole Wheat Bread Recipe // Bread Baking Video // Video 6

Hello and welcome to the wrap-up video for our whole wheat bread recipe. Today we put it all together, the soaker, the sponge, and a few extra ingredients to create a rich, delicious, cant-stop-eating whole wheat bread loaf. Recipe is below. Thanks for watching. Book recipe is from : "Whole Grain Baking Made Easy" by Tabitha Alterman: amzn.to/2xIE2tM Recipe: Even Better Whole – Wheat Bread: Soaker Ingredients: 1 3/4 cup whole-wheat flour
3/4 tsp. salt
3/4 cup buttermilk, kefir, or yogurt (dilute yogurt to make it pourable)
2 tbsp. orange juice Soaker Directions: Mix ingredients together, cover and let sit at room temp. for 6-24 hours. (May also be stored in the fridge a few days ahead of time, but make sure to pull it out and let it reach room temp. before adding it to the rest of the ingredients.) Sponge Ingredients: 1 3/4 cups whole-wheat flour 1/4 tsp. instant yeast
3/4 cup cool water Sponge Directions: Mix ingredients together with wet hands or mixer, using the dough attachment and knead for 2 minutes. allow dough to rest for 10 minutes then knead for 1 more minute. Cover and refrigerate for at least 6 hours. Bring to room temp. before adding to remaining ingredients. Whole Wheat Bread Ingredients: The Soaker
The Sponge
3/4 tsp. salt
2 tsp. instant yeast
2 tbsp. honey, molasses, or brown sugar
1 tbsp. butter, softened or melted and cooled
Extra flour and water, as needed Whole Wheat Bread Instructions: Allow soaker and sponge to reach room temp. alternate soaker and sponge into a mixing bowl and with a dough hook attachment, mix on low speed until everything comes together. Sprinkle yeast evenly into the bowl and mix on low speed for 2 minutes and then on medium speed for another 2 minutes.
Add sweetener, butter, salt, and mix another 2 minutes. You may need to add a little flour or water at this point to reach right consistency. Let dough rest for 10 minutes in the mixing bowl. Knead dough on a lightly floured surface for a few minutes adding extra flour or water as necessary until the dough is malleable without tearing when the dough is pulled on. Form dough into a ball and transfer to a greased bowl turning the dough around in the bowl to coat the dough in oil. Let rise at room temp. for 45 minutes or until its 1 1/2 times its original size. Turn dough onto floured surface and let it rest 1 minute. push dough out into a rectangle and fold in thirds like a business letter and allow to rest 1 minute. Repeat the folds by folding the opposite sides and allow to rest 1 more minute. Repeat one more time. Shape dough into a ball, cover with a damp cloth, and let it rest for 10-20 minutes.
Shape dough into a loaf and place into a greased bread pan. Gently press the dough down and out filling the corners of the pan. Preheat oven to 450 degrees.
Cover bread pan with a cloth and allow dough to rise for 45 minutes or until dough is 1 1/2 times its original size. Mist or brush top of loaf lightly with water. With a sharp knife slash the top of the loaf to allow gas to escape and encourage a higher rise. *Optional: May steam oven by placing a cookie sheet of ice and ice water on top of a pizza stone and place on the bottom rack of the oven. this will create a harder crust. Place loaf on center of middle rack. Bake for 10 minutes at 450 degrees, then reduce heat to 375 and bake for another 30 minutes. Cool bread for at least 1 hour on cooling rack before slicing into. My favorite essential oils: bit.ly/2CXFRGU Our Graphic Designer: www.hannahpike.studio/ CONTACT INFO:
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