A hearty wheat bread lightly flavoured with molasses.
molasses
wheat bread
Place water, molasses, and yeast in the Cuisinart
™
mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proofing, combine 3
cups (750 ml) whole wheat flour, and 1¾ cups (425 ml)
bread flour with powdered milk and salt. Add the flour
mixture to the yeast mixture with the unsalted butter.
Insert the dough hook and mix on speed 2 for 2
minutes. Combine remaining flours and reserve.
Continuing on speed 2, add the combined remaining
flour one tablespoon (15 ml) at a time until a dough ball
forms that clings to the dough hook and cleans the side
of the bowl. Set timer for 4 minutes and the speed 3 to
allow the dough to knead. Transfer the dough to a
clean bowl, cover with plastic wrap and let rise in a
warm, draft-free place until volume is doubled.
Lightly coat two 8x4x3-inch (20 x 10 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F. (190°C) Place loaves in preheat-
ed oven and bake for 35 to 40 minutes, until bread is
browned and sounds hollow when tapped. Remove
from loaf pans and cool on a wire rack. Bread slices best
when allowed to cool completely before cutting. If top
of bread is too crispy for your taste, brush with butter
for a softer crust.
400 ml 1²/³ cups warm
(105-110°F [40 - 45°C])
water
25 ml
2½ tablespoons molasses
11.25 ml 2¼ teaspoons active dry
yeast
875 ml 3½ cups whole wheat
flour, divided
550 ml 2¼ cups bread or
unbleached, all-purpose
flour, divided
125 ml ½ cup nonfat dry
powdered milk
60 ml
4 tablespoons unsalted
butter, at room
temperature
10 ml
2 teaspoons salt
Makes two loaves, about 1¼ pounds (625 g) each
If you have time, allow a second rise before shaping to develop more flavour in the bread,
but it is very good without it, too.
crusty
french bread
Place warm water in Cuisinart
™
mixing bowl. Stir in yeast
and a tablespoon (15 ml) of the flour; let stand for 5
minutes. Mixture will foam and bubble. While yeast is
proofing, combine 3 cups (750 ml) of all-purpose flour
and ½ cup (125 ml) of cake flour with the wheat germ
and salt. Add the cold water and the flour mixture to the
yeast mixture. Insert the dough hook and mix on speed
2 for 2 minutes until batter-like, about 1 minute.
Continuing on speed 2, add the remaining flour mixture,
1 tablespoon (15 ml) at a time, until a dough ball forms
that clings to the dough hook and cleans the sides of
the bowl. Set timer for 4 minutes and the to speed 3 to
allow the dough to knead.
Dust dough ball lightly with flour and place in a large
bowl, cover with plastic wrap. Let rise in a warm, draft-
free place until doubled in size, about 1 hour. Punch
dough down, recover, and let rise again until doubled in
size. (This last rise can be omitted if pressed for time,
but makes for a more flavourful loaf, with a more
artisanal bread texture and crust.) Punch dough down
and divide into 2 pieces. Shape each into a long narrow
loaf, about 16 to 18 inches (41-46 cm) in length, and
place on a baking sheet lined with parchment. Cover
loosely with plastic wrap and let rise until doubled,
about 45 to 60 minutes. Preheat oven to 425°F (220°C).
Dust loaves generously with flour. Make 4 or 5 diagonal
slashes in the top of each loaf about ¼-inch (0.6 cm)
deep, using a serrated knife, razor or lame. Bake in
preheated 425°F (220°C) oven 25 to 30 minutes until
browned and hollow sounding when tapped. Cool on a
wire rack. Bread slices best when allowed to cool
completely before slicing.
150 ml ²/³ cups warm
(105-110°F [40 - 45°C])
water
11.25 ml 2¼ teaspoons (1 packet)
active dry yeast
875 ml 3½ cups unbleached,
all-purpose or bread flour
250 ml 1 cup cake flour
75 ml
¹/³ cup wheat germ
10 ml
2 teaspoons fine
sea salt
250 ml 1 cup cold water
extra flour for dusting
bread
Makes two loaves, about 14 ounces (397 g) each
