DIY: Whole wheat bread

I recently bought 1 pound of instant yeast from King Arthur Flour for 11.95 (including shipping and handling), and I have been regularly making bread with it.  You can either make sandwiches with it (if you use a loaf pan) or toast it (either a loaf pan or dutch oven).

It is terrific fresh out of the oven, and can be used for a few days afterward.  You can then store it in the refrigerator and revive its crunchy, delicious crust with a toaster.

Whole Wheat Bread

Makes 1 loaf (9 x 5 pan) or 1 round (dutch oven)

  • 1/2 tsp. yeast
  • 1 3/4 cup whey (from homemade yogurt) or water
  • 2 3/4 c. all purpose flour
  • 7/8 c. whole wheat flour
  • 2 tsp. salt

Mix all ingredients together in a large bowl and cover with plastic wrap.  Let rise anywhere from 2 hours to overnight.

IF USING LOAF PAN: Transfer to greased pan and loosely cover until dough has risen to touch the top of the covering (plastic wrap or tea towel).  Bake for 30 min. at 450 degrees, then remove from pan and bake directly on rack for 10 more minutes.

IF USING DUTCH OVEN: Preheat oven to 450 with dutch oven inside for approx. 30 minutes.  Grease dutch oven and transfer dough to the pot.  Bake for 30 min. covered, and then uncover dutch oven and bake for 10 more minutes.

Let cool completely before slicing (although I never can wait to eat that first piece).


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