Oh I miss you bread!

Oddly enough, despite the fact that last week I made 2 loafs of bread, we're completely out again. And who says that Asians don't like to eat bread? Actually, and to be really honest, it was the perfect time to try out a new recipe I've been eying for a little while. Time to open that bag of whole wheat flour and bake something healthy.

In my own honest opinion, I personally prefer your traditional white bread over your whole wheat one, mainly because the latter isn't as sweet and when using fruit or chocolate/caramel spreads, the former really complements and enhances the other flavors locked up in your, for example; jam or Nutella. The bread that I made is the combination of the best of both worlds; you get the creamy sweetness of the white bread and the healthy, hardy and filling taste of the whole wheat.

The recipe from borrowed and adapted from Joseph's Grainery blog.

Whole Wheat Bread (2 loafs)

Ingredients:

8g active dry yeast
1/4 cup warm water
1 1/2 cup hot water
1 tablespoon maple syrup
1 teaspoon honey
2 teaspoon salt
42g unsalted butter (melted)
2 cups whole wheat flour (around 240g)
3 cups all-purpose flour (around 375g)

Directions:

1) In a cup, pour the active dry yeast in the warm water. Yeast cells will die if the temperate is higher than 120F or 49C, so just make sure that the water is lukewarm.

2) Pour the hot water in a small bowl, add the maple syrup, honey. Stir until everything is evenly dissolved. Now add the melted butter. Give another good stir and leave it on the side so it cools until lukewarm.

3) In a big mixing bowl, add your whole wheat flour, all-purpose flour and your salt. Mix everything evenly (I personally use a whisk). Make a small well, stir in the yeast and the butter mixture.

4) Switch to rubber spatula, mix the content until a dough is formed. If you think the dough is a bit too flaky and that you have too much flour, now is the time to add a bit of water. Just pour in small quantities.

5) Flour the surface of your table if you don't have a kitchenaid standing mixer (darn I want one), take the dough out of the mixing bowl, and knead it with your hands until the surface is a bit glossy, smooth and elastic.

6) Put the dough back in the mixing bowl. Cover the bowl with either a tablecloth or transparent plastic wrapping film. Place the bowl in a warm place (around 24C) and let the dough raise for around 90 mintues.

7) Once the dough has double in size, punch it down. Shape the dough into a ball and separate into 2 even portions. Lightly grease your loaf pans. Shape each dough into a bread like shape and place them in the loaf pans. Cover again, and let the dough raise for 75 minutes.

8) Bake the loafs at 375F for 45 minutes.

There we go! A super creamy whole wheat bread that isn't as dense as the ones you get at the grocery stores.



Enjoy!

(日本語に訳するレシピは来週アップするつもりだ。要するに、来週の月曜日〆切　今とんでも無いプロジェクトに乗り出すつもりから、レシピーの翻訳をとりあえず延期してしまいます。本当に申し訳ありません）