What Does it Mean to Proof Dough?

This is a step in the preparation of a yeast-leavened bread or baked good The dough is allowed to rest in a warm (ideally 80-85 degree) dry location This is when the yeast feeds on the sugar and fermentation occurs releasing gasses and leavening the dough Rebecca recommends placing the dough in your oven with just the light turned on or placing it in a cardboard box with a glass of hot water next to it to create the perfect proofing environment

How Can I Tell When Bread Dough Has Risen Enough?

Test after the dough has doubled in size or according to the recipe Use your finger to gently poke the dough making about a 1 inch indention If the indention remains, the dough is ready for the next step If the indention pops back up, cover the dough and let it rise a bit longer

How Do You Know When The Bread Is Done Baking?

We like to use an instant-read thermometer to check for doneness. This loaf should register between 190 and 200 when it is done.

How Long Does This Bread Last?

Keep this bread at room temperature wrapped in plastic. Soft yeasted breads like this one are best when eaten in the first two days. After that, it is still great toasted. You can freeze it for longer-term storage. Wrap it well and freeze up to one month. Thaw at room temperature and re-heat in the oven

Is Homemade Whole Wheat Bread Healthy?

Choosing whole grains over refined counterparts are a smart choice. Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Additionally, this homemade whole-wheat bread is free of additives, dough conditioners, and additional sugar and sodium.

Fast & Simple Classic Whole Wheat Bread Recipe

Description

This basic recipe for Whole Wheat Bread has a brilliant technique that allows you to get two gorgeous and delicious loaves on the table in just over an hour… start to finish! With only 6 ingredients there’s no excuse not to make this fast, nutritious, homemade whole wheat bread.

Ingredients

Units Scale

4 cups (1 lb, 1 oz or 482 g) all purpose flour, plus extra for dusting
2 cups (9 oz or 255 g) whole wheat flour
2 tablespoons (24 g) instant or active dry yeast
2 tablespoons (25 g) sugar
1 tablespoon (18g) kosher salt (if using table salt, reduce to 1 1/2 teaspoons (9g)
2 cups (480 ml) very warm water (about 120 degrees)
1/4 cup (60 ml) olive oil

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Instructions

Mix the flours, yeast, sugar, salt, water, and olive oil in a large mixing bowl with a sturdy spoon until a shaggy dough forms, then knead until the dough comes together and becomes smooth, about 4 minutes by hand or machine.
Form a smooth dough ball. Return the dough to the bowl, cover with a clean tea towel, and let it rise in a warm place for 15-25 minutes.
Divide the dough in half and form into two tight dough balls or loaf shapes. You can place the balls or loaves directly on a rimmed baking sheet or in standard-size loaf pans. Press down slightly to flatten them, then dust a teaspoon of flour over each loaf, rubbing with your hands to distribute the flour. Slash the tops of the loaves three times.
Place the loaves on the middle rack of a cold oven with a pan of hot tap water on the rack below it. Close the oven, set the heat at 400 degrees, and set the timer for 40 minutes. It is imperative that you start this in a cold oven!
After 40 minutes, remove the bread from the oven and transfer the baking sheet to a cooling rack. Cool the bread completely before removing from the pan and slicing.

Notes

If using a loaf pan, coat with cooking spray before adding the dough. If you use a baking sheet without parchment, you do not need to spray it, but let the bread cool on the pan for several minutes, or it will stick. After a few minutes it will release.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 loaf
Calories: 101
Sugar: 5 g
Sodium: 291 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 2 g