70% Whole Wheat Bread
Make this very easy, very nutritious 70% whole wheat bread. Use the dome® and it’s a snap. 1. Mix ingredients with the dome. 2. Work the dough with it for one minute. 3. Let it rise until doubled 4. Place it in the baking pan to rise again and bake. There’s no need to have a stand mixer and no difficult techniques.
15 oz of warm water
1¼ teaspoon of yeast
1 teaspoon of sugar (optional)
1 tablespoon of oil
1 rounded teaspoon of salt
2½ cups of whole wheat flour
1 cup of bread flour
Pour water in the bowl and add the yeast, sugar, oil, and salt. Stir these ingredients well with the dome.
Add all of the flour. You can change the proportions of whole wheat to white flour. If you use all white flour, use only 14 oz of water.
Push all the ingredients together, turning the bowl as needed.
When the mixture is evenly moistened, scrape the bowl with the dome to collect all the flour.
Work the dough for one minute with the dome, using a motion that’s like smearing the dough on the bowl. This will stretch the gluten and build structure in the dough, so your bread will rise well.
After one minute, scrape the dough to the center of the bowl and cover with plastic wrap.
Now the yeast will do their magic and make the dough puff up. When it’s doubled in size it will be ready to place in the loaf pan. If your house is around 70° F this will take about an hour. If your house is very hot check the dough after 35 to 45 minutes to see if it’s doubled.
In general, if your house is hot, you can slow down the rising time by using cold water in this recipe. The best flavor develops from a proofing time of two or so hours.
Once it’s doubled in size, lightly oil a loaf pan and scrape the dough out of the bowl onto a floured surface.
Lightly flatten it, keeping the dough about the length of the pan. Then fold the sides to the center and gently roll the dough to create surface tension.
Place the dough in the pan — seam side down — and let it rise until the dough has risen an inch or so above the rim of the pan. This will take about 45 minutes at 70° F. If your house is a lot warmer, check the dough at 35 to 40 minutes. (It helps to use cold water in this recipe if you’re rising the dough at temperatures in the high seventies or eighties. This slows down the process enabling more time for flavor to develop in the bread.)
Meanwhile, preheat the oven to 450° F. To bake, place the loaf plan on a larger pan with some ice cubes to produce steam in the oven. This will help the dough rise more by keeping the top crust from hardening too quickly. This step is especially important when baking at higher altitudes.
Bake at 450° F for 15 minutes. Then lower the temperature to 375° F and bake another 25 minutes.
Remove from the pan and allow it to cool for the full flavor to develop.