2/3 c. granulated sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. fine sea salt
1/2 c. grapeseed oil (or any flavorless oil, example- vegetable oil)
In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in until they meet. Roll up the dough keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1/2 inch above the rim of the loaf pan.
Bake in a 350 F oven for 31-35 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
Makes 2 loaves
Recipe and picture from Jenny Evans Gatherings
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