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| Rustic Whole Wheat Bread |
"Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious."
Ingredients :
- 3 cups all-purpose flour
- 3 cups whole wheat flour
- 1/4 cup brown sugar
- 2 tablespoons instant yeast
- 1 1/2 teaspoons salt
- 3 1/2 cups warm water (110 to 120 degrees F)
- 2 tablespoons vegetable oil
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H5M |
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- Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
- Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
- Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.
Notes :
- For extra depth, substitute 1/2 cup whole wheat for 1/2 cup quick oats. The number of servings is dependent upon the thickness of the slices. I recommend making 3 loaves the first time.
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