Monday, October 12, 2009

whole wheat bread #1

Made some ATK whole wheat bread this evening. I opted out of a punch down + final rise, as I didn't think it'd help that much. Then again, it might :)

Whole Wheat Bread #1

This is purely ATK recipe.

1 cup milk
1/3 cup water
2-1/4 tsp. instant yeast
3 tbsp honey
4 tbsp. butter, melted and cooled
2 cups bread flour
1.5 cups whole wheat flour
1/4 cup wheat germ
2 tsp salt

  1. Combine milk and water in measuring cup. Heat in microwave for 1 minute.
  2. Stir honey into milk mixture.
  3. Add yeast and stir to dissolve. Let rest for 3-5 minutes.
  4. In mixer bowl, combine flours & wheat germ and stir to combine.
  5. Add milk mixture to flour
  6. Mix with dough hook for 2 minutes
  7. Cover with plastic and let rest for 20 minutes.
  9. Knead in mixer with dough hook on setting "1" for 9 minutes
  10. Preheat oven to 375 degrees
  11. Shape into a rectangle, then roll into a log
  12. Pinch seam and put seam side down in buttered/floured baking pan
  13. Inflate plastic bag and let rise in bag for 1.5 hours
  14. (this is normally where you'd punch down, roll into log, and let rise for 1-1.5 more hours)
  15. Slash loaf
  16. Bake on lower rack for 45 minutes
  17. Let cool 5 minutes in pan

My mods:
Baked at 375 for 45 minutes


  • Good rise, decent oven spring
  • Texture was slightly damp, and slightly mealy, but even and soft
  • Crust had good browning on top and sides, albeit possibly slightly thick
  • Good saltiness, but not sweet enough, need to increase hone
  • Good softness initially; dried up pretty good by the next day; definitely not super soft & fluffy like sandwich bread.

For next time
  • Could've baked longer @ 375, maybe 50 minutes
  • Try higher temp baking
  • Try 1/4 cup honey next time, maybe 1/3 cup, and reduce water slightly.
  • Try overnight retard
  • Try less yeast, esp. if overnight retard (2 tsp instead of 2.25 tsp)

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