The Almost Whole Wheat Bread Recipe
By Yankee Magazine|May 15 2008|
Ingredients
3 cups whole wheat flour
1 cup all-purpose flour
2 1/2 cups warm water (110 degrees)
1 1/4 TBSP instant yeast
1/3 cup vegetable oil
1/3 cup honey
1 TBSP lemon juice
1 TBSP table salt
2 1/2 cups whole wheat flour
Instructions
Mix initial 4 cups of flour (whole wheat + AP), water, and yeast in stand mixer for a minute or so until combined. Let stand for 20 minutes.
Then add the rest of the ingredients, gradually adding the last 2 1/2 cups of flour until it all combines (to avoid the dreaded flour cloud). Scrape out onto well-floured counter/board (will be sticky and loose). Bring together into a ball and knead by hand for 5 or 6 minutes, adding more whole wheat flour to avoid the super-sticky phase.
Throw into a greased bowl, cover and plastic wrap, and let rise in a warm place for 2 hours, or until doubled in size. Form into 2 loaves and place in greased loaf pans (large ones). Let rise again, and bake in a preheated 350 degree oven until 190 internally, or golden brown on the outside. Remove loaves and place on a rack to cool. If you’re particularly hungry, cut while hot and drench with butter and jam. Freezes very well.
