1. Activate the Yeast
In a small bowl, combine the warm water with ¾ teaspoon of fresh yeast (or ½ teaspoon of dry yeast). If you’re using sugar, add 1 teaspoon to the water to help activate the yeast.
Stir the mixture and let it sit for about 5-10 minutes until it becomes bubbly and foamy.
2. Prepare the Dough
In a large mixing bowl, combine the bread flour and whole wheat flour. Add 1 teaspoon of salt and mix well.
Make a well in the center of the flour mixture and pour in the activated yeast mixture.
Stir the ingredients with a wooden spoon until a dough forms. If the dough seems too sticky, add a little more flour; if it’s too dry, add a splash of warm water.
3. Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. You can also knead it in a stand mixer with a dough hook attachment.
The dough should be soft but not too sticky. If necessary, sprinkle a little more flour as you knead.
4. First Rise
Grease a clean bowl with a little oil and place the dough inside. Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Dough
After the dough has risen, punch it down to release the air. Turn it onto a floured surface and shape it into a loaf by rolling the dough into a tight log.
Place the shaped dough into a greased loaf pan or shape it into a round boule to bake on a baking sheet.
6. Second Rise
Cover the dough again with a damp cloth or plastic wrap and let it rise for about 30-45 minutes, or until it has puffed up and reached the top of the pan (if using a loaf pan).
7. Bake the Bread
Preheat your oven to 375°F (190°C).
Once the dough has risen, place the loaf in the oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
8. Cool the Bread
Remove the bread from the oven and let it cool on a wire rack before slicing. Allow the bread to cool for at least 15 minutes to set the structure.
Serving Suggestions
As Toast: Serve slices of this whole wheat bread as toast with butter, jam, or avocado.
Sandwiches: Use this bread for making hearty sandwiches with deli meats, cheeses, and fresh vegetables.
With Soups or Stews: Enjoy warm slices of whole wheat bread alongside your favorite soups or stews.
Cooking Tips
Water Temperature: Be sure the water is warm (not hot) when activating the yeast, as hot water can kill the yeast and prevent the bread from rising properly.
Kneading: Knead the dough thoroughly to develop the gluten, which gives the bread its structure and airy texture.
Adjust Flour Quantities: Depending on humidity and flour type, you may need to adjust the amount of flour to get the right dough consistency.
Variations to Try
Seeded Whole Wheat Bread: Add sunflower seeds, pumpkin seeds, or sesame seeds to the dough for extra texture and flavor.
Herbed Bread: Mix in dried herbs like rosemary, thyme, or oregano to the dough for a savory twist.
Sweet Whole Wheat Bread: Add a touch of honey or molasses to the dough for a naturally sweet flavor.
Nutritional Benefits
Whole Wheat Flour: High in fiber, whole wheat flour helps with digestion and provides sustained energy. It also contains more vitamins and minerals than refined white flour.
Bread Flour: A source of carbohydrates, bread flour helps to fuel the body and provides essential nutrients for energy.
Yogurt (if used in a variation): Offers probiotics that support gut health and digestion.
Conclusion
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