Soft Whole Wheat Bread
My freshly milled whole wheat flour was resulting in dense loaves of bread. My son suggested that I try sifting the flour in a fine sieve, and I am very happy with the results. Though only a few tablespoons of wheat germ/bran were removed, the bread had a softer, moister texture. (I froze the wheat germ/bran for use in other recipes.)
Makes one large loaf of bread.
- 1 1/2 c warm water
- 2 Tbsp honey
- 1 scant Tbsp instant yeast
- 3 3/4 c freshly milled whole wheat flour
- 1 Tbsp gluten flour
- 1 1/4 tsp salt
- Place the warm water, honey and instant yeast in the bowl of an electric stand mixer with a dough hook. Mix on low a few seconds until blended. Allow to stand at least 5 minutes.
- Use a very fine sieve to sift your flour, removing the bran and germ for another use. Measure out 3 1/2 c sifted flour into the stand mixer bowl. Add gluten and salt. Blend one minute. Remove bowl from stand mixer and cover. Allow to stand one hour, so the wheat may absorb moisture.
- Put the bowl back on the mixer and, using the dough hook, beat on medium low for 5 minutes.
- Remove dough (it will be soft) to an oiled bowl. Flip over to oil top of dough. Cover, and allow to rise in a dark, warm place for an hour, or until doubled.
- Turn out on a lightly floured surface. Flour top of dough. Knead one minute, or until smooth. Flatten dough and fold over from each side. Form a loaf shape and pinch any seams to seal them.
- Grease a large loaf pan with vegetable shortening and place the dough inside. Cover with greased plastic wrap, leaving some slack in the plastic to allow expansion room.
- Place loaf in a dark, warm place for 20 minutes. Preheat oven to 350 degrees F for 15 minutes, while loaf is continuing to rise.
- Bake 25 minutes, or until dark brown on top and bottom, and a hollow sound results when tapped lightly. Transfer to a cooling rack. Cool at least an hour before slicing.