Saturday, June 6, 2009

Whole Wheat Bread Dough

I have been referring to this whole wheat bread dough in several posts lately, so I figured I should just create a separate post for the recipe.

I use this dough to make loaves of bread, pizza crust, and calzones. It is an easy recipe to work with and can be made using regular bread flour or all-purpose flour, instead of wheat flour. I have found the dough to be extremely sticky however, when not using whole wheat flour. To remedy that, I suggest omitting 1/4 cup of water or using 1 cup of whole wheat flour in place of one cup of white or bread flour.

Whole Wheat Dough
*Adapted from this recipe

1/2 cup warm water
1 envelop instant quick rise yeast (about 2 1/4 tsp if you are using jarred yeast)
1 1/4 cups water, room temp
2 tablespoons extra virgin olive oil
4 cups whole wheat flour
1 1/2 tsp salt

Pour the warm water into a bowl (I use my 6 cup liquid measuring cup) and sprinkle the yeast on top. Set aside for 5 minutes, allowing the yeast to dissolve and react with the water.

Using your stand mixer, fitted with the paddle attachment, mix the flour and salt together until just combined.

Add the room temperature water and olive oil to the yeast water. Gently mix together and then pour into the flour. Fit the mixer with the kneading attachment and knead until it forms a ball and all the flour is incorporated (about 5 minutes). The dough should be smooth and elastic.

Spray a large bowl with nonstick spray (I use Smart Balance Omega spray). Place the kneaded dough in the greases bowl and cover with plastic wrap. Set aside and let rise, until the dough has doubled in size (about an hour or so). If you are NOT using quick rise yeast, it will need about 2 hours to rise.

From here, you can refrigerate for use at a later date, or use immediately for pizza, bread, etc.

1 comment:

What's Cookin Chicago said...

I've been on a bread baking kick lately so I'm liking this recipe! I need to work more with whole wheat and whole grains so this is great!


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