Wheat Bread
Total Time: 5 hours
Yield: 1 Pan Loaf
This little-kid-style wheat loaf is super easy to make if you have a stand mixer. It takes about 15 minutes of overall work and at the end you have a delicious loaf to use for toast and peanut butter sandwiches throughout the week. This loaf is the main reason I haven’t bought bread in over a year.
Ingredients
- 225 grams whole wheat flour
- 150 grams unbleached all-purpose flour, plus more for dusting
- 7.5 grams salt
- 6 grams instant yeast
- 42 grams honey
- 28 grams unsalted butter, at room temperature
- 285 grams warm whole milk (~45s in microwave)
Instructions
- Mix
- Put everything in a stand mixer bowl
- Mix on low (dough hook) until combined
- Then mix on medium (speed 4) for 8 minutes
- Cover and let rise for 1 to 1.5 hours
- Shape
- Spray a pan loaf tin with oil
- Scrape dough out onto a lightly floured surface
- Press the dough out until you have a 12”x8” rectangle
- Fold the sides of the rectangle in and seal into the middle, resulting in a square as wide as the pan is long
- Fold the top third down, then again twice more to form a log (if you’ve never done this, watch a video)
- Tip: Try to make the loaf even in height down the full length of the pan - Pinch the seam and press down on the sides to close the loaf - Set the loaf seam side down in the pan - Let rest for 1.5 — 2 hours until loaf is 1 inch above the lip of the pan
- Cook
- Set the oven to 350º
- Bake the loaf until the internal temp reaches 190º, 30-35 min
- Remove loaf from pan right away and let cool before slicing
