Wednesday, May 16, 2012

30 Minute Half Whole Wheat Bread

I'm attempting to bake bread 50ish times in 2012. I hope the recipe, pics, and tips I post inspire you to do some baking too!

Today I got another fun baking book from the library, Bernard Clayton's New Complete Book of Breads. Overall it is pretty good, except that Mr. Clayton is overly fond of dried milk powder, which to me seems like an uncessary avoidance of a perfectly good real ingredient, milk, and I'm not sure how much milk to substitute-maybe something I need to investigate at some point! Anyway, today I tried his "Thirty-Minute White Bread", but couldn't resist adding some whole wheat flour. It doesn't take 30 minutes of actual work-it is called that because it only needs to rise 30 minutes before baking. Perfect for last-minute dinner plans! So here's how to make it the way I did today.

What you need:
  • 1/2 cup milk
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 cup warm water
  • 1 package/2 tsp yeast
  • 1 tbsp sugar
  • 1 cup bread flour
  • 2 cups white whole wheat flour
What you do:
  • Warm up the milk, butter, and water in a saucepan or in a microwave-safe container
  • Pour the milk mixture into the bowl you'll be using and add the salt, yeast, and sugar
  • Add 1/2 cup of each type of flour and stir well
  • Add remaining flour and mix well
  • Knead by hand or with your dough hook for about 8 minutes
  • Cover with cloth and let rest while you prepare pan
  • Grease an 8 1/2 x 4 1/2" loaf pan
  • Gently form the loaf into an oval about the size of the bottom of the loaf pan
  • In Mr. Clayton's words: "Place the pan in the oven and turn the heat up to 400 degrees for 60 seconds-1 minute only. No more-turn it off!"
  • Leave the bread in the oven to rise for 30 minutes
  • After 30 minutes, turn the oven to 400 degrees and bake for 45 minutes.
My tips:
  • If you don't have bread flour, use equal parts all-purpose flour and whole wheat flour to make sure it rises nicely.
  • The crust gets pretty dark, but don't worry-it's not burnt!
  • Overall I was very happy with the loaf this produced in such a short time-soft and yummy on the inside, and crusty but not burnt on the outside. Delicious!

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