Classic Whole Wheat Bread Best Dishes

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Monday, December 13, 2010

Classic Whole Wheat Bread

"A tasty, nourishing entire wheat bread it is smooth to make."

Ingredients :

2 tablespoons white sugar
1 tablespoon active dry yeast
3/four cup heat water
1/four cup milk
1 tablespoon vegetable oil
1 cup whole wheat flour
2 cups all-reason flour
1 teaspoon salt
1 egg, overwhelmed

Instructions :

Prep : 20M	Cook : 15M	Ready in : 1H20M

In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand till creamy, approximately 10 minutes.
In a big blending bowl, integrate the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-cause flour and the salt; beat nicely. Add the last flour, half of cup at a time, stirring nicely after each addition. When the dough has pulled together, flip it out onto a gently floured surface and knead till easy and elastic, about 10 mins. Oil a huge bowl, place the dough within the bowl and flip to coat with oil. Cover with a humid cloth and allow upward push in a warm vicinity until doubled in volume, about 1 hour.
Grease 8x4 inch bread pans. Deflate the dough and flip it out onto a gently floured surface. Divide the dough into two identical pieces and form into loaves. Place the loaves into the pans. Cover with a humid fabric and allow upward thrust till doubled in quantity, approximately 40 mins. Meanwhile, preheat oven to 400 stages F (2 hundred stages C).
Brush the risen loafs with lightly crushed egg. Bake at 400 stages F (two hundred levels C) for 30 minutes, or until the bottom of the loaf sounds hollow whilst tapped.

Notes :

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