I don’t make bread very often, but when I do it is always whole wheat bread.
I have always preferred whole wheat bread or multi grain bread over white bread.
And let’s be honest, who doesn’t love a nice thick slice of freshly made bread, slathered in butter or better yet~ garlic butter made into texas toasts for your next pasta dinner!?
I am a bread lover, and I think I love making bread just as much as I love eating it!
There is something special about a mound of warm, rising dough that just makes me feel all fluttery inside!!
The feel of it, the smell of it, the whole process of handling it is transcending!
We are working with live yeast organisms!
Ok, I’ll put down my inner science geek and get to the recipe!
This recipe is adapted from Julia Child’s ~ Baking with Julia bakebook.
This recipe makes 2 loaves, and honestly I will recommend to make the entire recipe.
You can freeze one loaf just after forming it, right before the second rise.
See video instructions for how to proceed with frozen loaf.
- Warm Water 2¼ cups (530ml) *water temperature should be 110°F
- Dry Active Yeast 1 Tablespoon (8g)
- Honey ¼ cup ((60ml) (85g)
- Unbleached All Purpose Flour 3 cups (390g)
- Whole Wheat Flour 3½ cups (525g)
- Softened Butter 1 Tablespoon (14g)
- Molasses 1 Tablespoon (14g)
- Salt 1 Tablespoon (18g)
- Pour about ½ cup of water into the work bowl of your Kitchen Aid mixer (Or if mixing by hand be sure to use a large mixing bowl) add the yeast and honey.
- Allow to rest for about 5 minutes to "prove" the yeast; it will get a slightly frothy.
- Meanwhile combine the 2 flours together to incorporate them
- Add the remaining water, molasses and butter and about half of the flour mixture to the yeast mixture in the work bowl.
- With the dough hook attachment on low speed mix to moisten the flour and incorporate all the ingredients.
- Add the remaining flour and the salt and mix on low speed for about 10 minutes until the dough comes together into a smooth elastic mass.
- If the dough is not coming together after the initial 3 minutes of mixing, add a tablespoon or 2 of additional white flour.
- Whole wheat doughs by nature are slightly sticky as compared to white bread doughs.
- Turn the dough out onto a lightly floured surface and knead a couple times and shape it into a ball.
- Place into a lightly oiled bowl, covered and rest in a warm draft free spot for about an hour to 90 minutes, or until it has doubled in size.
- Once the dough has doubled, remove from the bowl and divide it in half evenly. Form each half into loaves as shown in the video.
- Place each loaf into the prepared loaf pans and allow to rise the second time. *It is at this point you may freeze the loaves for up to 1 month wrapped well.
- Once the loaves have double again in size preheat the oven to 350°F
- Bake for approximately 35 - 45 minutes or until an instant read thermometer reads 200°F
- Cool completely on a rack before cutting
Baked can be stored in the refrigerator for up to 1 week or frozen for up to 1 month
For baking of frozen bread dough loaves: Take out of the freezer the night before you want to bake the bread. Leave in the refrigerator overnight to thaw.
At least 12 hours.
Proceed at step #12 in the instructions