Nancy's whole wheat bread (modified)
Submitted by pmiker on December 05, 2011 at 4:30 pm

Light, fluffy whole wheat (about 40%). No bitterness. Good with sandwiches, toasted or any other way.
Yield: 2 loaves

3 cups (12.95 oz.)(57%) bread or AP flour
2 cups (9.8 oz.) (43%) whole wheat flour
1/4 cup (1.7 oz.) (7.47%) sugar
1 1/2 tsp (.35 oz.) (1.54%) salt
4 tsp (.4 oz.) (2%) instant yeast
3 Tbsp. (1.5 oz.) (6.6%) butter/olive oil
1 2/3 cups (13.6 oz.) (59.8%) water

Place all dry ingredients in bowl of stand mixer.

Mix thoroughly then add in the butter/oil and mix until it clings together and cleans the bowl sides.

Knead dough until it forms a ball on the hook and there is just a little dough in the bottom of the bowl (about 3-4 minutes in a KA, speed 2, spiral hook).

Let dough rest about 10-15 minutes and then knead for about 30-45 seconds in mixer.

Place in greased bowl, cover, and let rise until double.

Degas, fold and let rise to double again.

Divide dough in half and place each half in a greased loaf pan. Cover and let rise again until loaf has crowned about 1" over top of pan.

Bake in preheated 375°F oven for about 35 minutes till golden. Temperature of bread should be 190 degrees when measured with an instant-read thermometer.

Remove from pans and cool on wire rack.

comments
Submitted by easyquilts on Sun, 2011-12-18 19:17.
Thanks for posting this recipe...... I put it in my Recipe Box.... It looks good.
Sandy from Cincinnati

Submitted by mrs.chiu on Mon, 2011-12-19 12:49.
I can attest to the awesomeness of this bread...been baking it for some time now. A family favorite.

Submitted by sedelson on Fri, 2012-01-06 12:19.
Sounds like a great recipe. Does anyone know if I can add some of KA's harvest grains blend to this recipe?

Submitted by Midnite Baker on Wed, 2012-01-11 06:15.
Pmiker, Did you use an 8 or 9 inch pan?

Sedelson, I'd add some vital wheat gluten with the harvest grains to help keep the rise & the grains like to cut the gluten threads.

Submitted by pmiker on Sun, 2012-12-23 12:24.
I use 8" x 4" pans on this recipe.

Submitted by pmiker on Sun, 2014-04-13 18:05.
I use either 8x4 or 8 1/2 x 4 1/2 pans. The larger ones don't rise quite as high.

Submitted by pmiker on Sun, 2015-02-15 22:34.
I use this as the basis for a lot of breads. For example, I may use 50/50 red/white whole wheat for the whole wheat portion. Or take out a bit of whole wheat (about 25%) and replace it with spelt. Use butter, melted or soft, or oil if you like. You do not really need the sugar. The water can be replaced with potato water or even milk or a blend of those.

In other words, make the recipe your own.
Mike