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Homemade Whole-Wheat Bread

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Homemade Whole-Wheat Bread
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Main Ingredient Breads
Calories 150 Calories
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 24 hours
Servings
slices
Ingredients
Main Category Exchange List
Main Ingredient Breads
Calories 150 Calories
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 24 hours
Servings
slices
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. To mix dough: Stir bulgur (or cracked wheat) and boiling water in a large bowl. Stir together, 2 1/2 cups whole-wheat flour, 1 3/4 cups bread flour, salt and yeast in a large bowl. Stir the 1 3/4 cups ice water, honey and oil together, then mix into the bulgur. Stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended. The dough should be moist and sticky, but stiff. If the mixture is too dry, stir in additional ice water to blend the ingredients, but don’t over moisten. If the dough is too wet, stir in bread flour to stiffen it slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
  2. First rise: Let the dough rise at room temperature (about 70°F) for 12 to 18 hours; stir once partway through the rise. For improved flavor, you may refrigerate the dough for 3 to 12 hours before starting the first rise.
  3. Second rise: Generously coat a 9-by-5-inch loaf pan with oil. Stir the dough to deflate. If it is soft, stir in bread flour to yield a firm but moist dough (it should be hard to stir). Transfer the dough to the pan. Lightly coat the top with oil. Smooth and press the dough evenly into the pan using an oiled rubber spatula or your fingers. Evenly dust the top with the remaining 1 tablespoon whole-wheat flour.
  4. Using an oiled serrated knife, cut a 1/2-inch-deep slash down the length of the loaf. Cover the pan with plastic wrap.
  5. Third rise: At warm room temperature until the dough nears the plastic, 1 to 2 1/2 hours. (For rapid rise, see below.) Then remove the plastic and let the dough continue to rise until it extends 1 inch above the pan rim, 15 to 45 minutes more (depending on temperature).
  6. Position a rack in lower third of oven; preheat to 375°F.
  7. Bake, cool, slice: Bake the loaf on the lower rack until the top is nicely browned, 55 to 65 minutes. Cover with foil and continue baking until a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206°), 10 to 15 minutes longer. Cool in the pan on a wire rack for 15 minutes. Turn the loaf out on the rack and let cool to at least warm before serving. The loaf is best warm but slices best when cool.
  8. Note for rapid rise:
  9. To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water. You can turn your microwave into a warm, moist environment to help accelerate the second rise of the bread dough. Begin by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave, place the pan of dough on the other side of the turned-off microwave and close the door. The dough will double in size in 50 minutes to 1 1/2 hours.
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