Whole Wheat Bread

When I think of flavors that I associate with fall, anything pumpkin spice usually dominates my brain for a hot minute until I calm down and remember that whole wheat bread and stew is what I reach for next. With the non stop cold and rainy weather we have been having recently, I thought today would be an excellent time to share this recipe I learned in class last week. This crazy easy whole wheat bread has a slight nutty taste with a subtle sweetness. If you want to get adventurous, you can add about 2 tsp of cinnamon to the dough to give it a nice aroma and spicy aftertaste!

Whole wheat bread in class

Whole wheat bread in class

Whole Wheat Bread 

Yield: 2 Large Loaves or 35 Dinner Rolls    
Fermentation: 1 to 2 hours.    Proofing: 30 minutes to 1 hour.

Ingredients

Salt                                          3 tsp    
Nonfat dry milk powder        2 tbsp    
Whole-wheat flour                3 ½ cups    
Water (temp controlled)       2 cups    
Active dry yeast                    1 tbsp    
Honey                                    6 tbsp    
Unsalted butter, softened    2 tbsp    
Whole butter                        as needed    
            

1. Combine the salt and milk powder with 1 ½ cups of the flour in a large mixer bowl fitted with a dough hook.
2.  Stir in the water, yeast, honey and softened butter. Beat until combined into a thick batterlike dough.  (Tip!! If the dough is too dry, add more water)
3. Add the remaining flour slowly. Knead on medium speed approximately 8 minutes, until the dough reaches 77°F.
4. Place the dough in a lightly greased bowl and cover. Let the dough ferment in a warm place until doubled.
5. Punch down, portion and shape as desired.
6. Let the shaped dough proof until doubled. Bake at 375°F (190°C) until firm and dark brown, approximately 1 hour for loaves and 20 minutes for rolls. Brush the tops of the loaves or rolls with melted butter after baking, if desired.

Approximate values per 1½-oz. (45-g) serving: Calories 170, Total fat 2 g, Saturated fat 1 g, Cholesterol 5 mg,Sodium 250 mg, Total carbohydrates 32 g, Protein 6 g, Claims—low fat; low saturated fat; low cholesterol; good source of fiber

This recipe was taken from my textbook. Source:  Labensky, Martel, & Van Damme (2009). On Baking: A Textbook of Baking and Pastry Fundamentals, 2nd Ed. Pearson Publishing.  

I hope you guys enjoy this healthy and yummy bread with your next stew or soup!