Start with three generous cups of whole wheat flour, then use enough bread flour to get the dough the way I want it (not too stiff). I start with at least 2 cups, then maybe add about one more.
1 1/2 T active dry yeast
pinch of brown sugar
1 c. warm water
1 1/2 c buttermilk (milk would work too, but I like the flavor of buttermilk)
1/4 c maple syrup or honey
1/4 c canola oil
1 t salt
3 c whole wheat flour
3 1/2 - 4 c bread flour
Dissolve yeast and brown sugar in water to proof. 5-10 minutes.
Combine buttermilk, honey, oil, salt and ww flour in mixer bowl.
Add yeast mixture to mixer bowl and mix thoroughly. Start adding bread flour and knead with the dough hook. Dough should come off the sides of the mixer bowl, but not be too stiff.
Knead a couple times by hand, form into a ball with a smooth top and let raise till double in the bowl.
Divide dough in half. Pat in a rectangle and roll up, jelly-roll style. (Doing this tightly creates surface tension across the top of the loaf, making it raise better) Make sure the loaf is long enough to touch the ends of the loaf pan.
Cover loosely with plastic wrap (oil the top of the loaf or the wrap so it doesn't stick) and let raise until the loaf is about 1" above the pan rim.
Bake at 350 for 30 minutes.
I cover with a wet cloth for the first raising.
ReplyDeleteI have used molasses instead of honey or maple syrup and that worked too.
I found a brand of powdered buttermilk! This is great to have on hand because I can never figure out what to do with extra buttermilk.
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