A first attempt at whole wheat and a pretty good one at that. I was so excited about how this bread turned out. Not too dense, just simple and good, which is what I was looking for in a first attempt. Great for toast with butter or jam! I do not remember where the inspiration for this recipe came, I just know that I changed a few things around.
Makes: 2 loaves
1 1/2 cups lukewarm water (the amount of water always varies depending upon what the dough needs)
1 1/4 teaspoons instant or active dry yeast (I always throw a pinch more in)
3/4 Tablespoon fine sea salt (I use pink Himalayan)
1 Tablespoon sugar (I use organic cane sugar)
1 Tablespoon good extra virgin olive oil
Note: All the flours that I use are Organic and Non GMO
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose unbleached flour
1/4 cup rye flour
In a large bowl, combine yeast, sugar, and water. Let sit for 5 minutes or until foaming.
Stir in the olive oil.
Add the flours and salt. Stir and then knead until a dough forms.
Let the dough rise in an oiled bowl, covered and in a warm place for an hour or more.
After the hour, form your loaf into a rectangle and place it in a 9″ x 5″ loaf pan or like me, free form on a pizza peel. Cover again with a dishtowel and let rise for an additional hour or more.
When the loaf is ready for baking, place in a 400 degree oven for 35 – 40 minutes or until it is golden brown in color. A bread is also done when it sounds hollow when tapped.
Remove from pan and let cool for 20 minutes before slicing!