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 5
cups (1.25 L) whole wheat flour, and 3 cups (750 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 flour and reserve.
Continuing on speed 2, add the remaining flour one
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 speed to 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 9x5x3-inch (23 x 13 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.
625 ml 2½ cups warm
(105-110°F [40 - 45°C])
water
40 ml
2½ tablespoons molasses
18 ml
3½ teaspoons active dry
yeast
1.3 L
5
1
⁄
3
cups whole wheat
flour, divided
825 ml 3
1
⁄
3
cups bread or
unbleached, all-purpose
flour, divided
175 ml ¾ cup nonfat dry
powdered milk
90 ml
6 tablespoons unsalted
butter, at room
temperature
15 ml
1 tablespoon salt
Makes two loaves, about 1 pound 15 ounces (925 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 the warm water in the 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 the
yeast is proofing combine 5¾ cups (1.5 L) of all-purpose
flour and 1¼ cups (300 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. Combine remaining flours and
reserve.
Continuing on speed 2, add the remaining flour one
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 speed to 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 3 pieces. Shape each into a long narrow
loaf, about 14 to 16 inches (35 -41 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.
300 ml 1¼ cups warm
(105-110°F [40 - 45°C])
water
20 ml
4 teaspoons active
dry yeast
1.6 L
6¼ cups unbleached,
all-purpose or bread flour
425 ml 1¾ cups cake flour
175 ml ¾ cup wheat germ
18 ml
3½ teaspoons fine
sea salt
375 ml 1½ cups cold water
extra flour for dusting
bread
Makes three loaves, about 1 pound (500 g) each
