Basic Whole Wheat Bread

Posted by orutherfurd Wed, Jan 12, 2011 07:47 AM · no reviews

Bake Mode Keep screen on while baking

%	Ingredient	Metric	U.S.	Volume
100%	whole wheat flour	1.1 kg	2 lbs, 6.8 oz	9 5/8 cup
72.73%	water	800 g	1 lb, 12.22 oz	3 1/2 cup
4%	honey	44 g	1.55 oz	1/8 cup
2.73%	canola oil	30 g	1.06 oz	1/8 cup
2%	salt	22 g	.78 oz	1/8 cup
.36%	instant yeast	4 g	.14 oz	1 1/4 tsp
	Total	2 kg	4 lbs, 6.55 oz

Bulk ferment for 2hrs, or until doubled in volume.

Proof for 1 hour.

Bake for 10 minutes at 425°F, lower temperature to 350°F, bake for 35 minutes, remove from pans and return to oven for an additional 5 minutes.

Kneaded too much last time -- bread ended-up being too light and fluffy.