Whole Wheat Sweet Bread
Recipe by Nicole Thom-Arens
Makes 1 loaf
This is a variation of the first bread I ever learned to make. I’ve swapped out some of the all-purpose flour for whole wheat and exchanged the oil for butter. This rich, soft loaf makes amazing sandwiches and toast, but it really shines when it’s warm and slathered with orange marmalade, as the slightly bitter marmalade marries beautifully with the sweet bread.
Ingredients:
2 1/4 teaspoons active dry yeast4 tablespoons granulated sugar, divided1 cup warm water1 cup whole wheat flour2 cups all-purpose flour1 egg1/4 cup unsalted butter, softened2 1/4 teaspoons kosher salt (reduce to 1 1/2 teaspoons if not using Diamond)
Instructions:
1) Add yeast and 1 tablespoon sugar to the bowl of a mixer with a dough hook. (You could use a handheld mixer or mix by hand.)2) Add the water and stir to combine. 3) After about 5 minutes, the yeast should have bloomed.4) Add the whole wheat flour, egg, butter, and remaining 3 tablespoons of sugar.5) Mix on low for 1 minute.6) Scrape the sides and bottom of the bowl. Mix on medium for 2 minutes. (This helps the gluten develop.)7) Add the all-purpose flour. Mix until combined.8) Add the salt. Mix on medium for 2 to 3 minutes until a dough forms. 9) Remove the dough and knead by hand for 5 to 7 minutes until it passes the windowpane test. (The dough should be slightly sticky. Add additional flour only as needed to make the dough workable. Resist the temptation to add too much flour, as that will make it dry and dilute the flavor.)10) Grease a bowl with a bit of butter. Add the springy dough ball, turning once to coat the dough with butter. Cover with a clean tea towel. 11) Allow the dough to rise until doubled, which should take a little more than an hour depending on the temperature of the house. 12) While the dough is rising, grease the bottom and sides a loaf pan.13) Once the dough has doubled. Remove from the bowl to a work surface. Shape the dough into a rectangle. Fold it like a letter. Starting from the short side, roll the dough into a log. Seal the bottom seam by pinching the dough together. Roll the log while, gently pushing in the sides, until it is the length of the loaf pan. 14) Cover the loaf pan with the tea towel, and allow to rise until doubled, about 1 hour.15) Preheat the oven to 375 degrees. 16) Bake for 30 to 40 minutes until the internal temperature reaches 190 degrees. 17) Once the bread is baked, remove it from the pan immediately and allow it to cool on a wire rack.
This bread freezes well. I like to cut it in half and wrap half in plastic wrap and place it in a freezer bag before freezing. The fresh bread can be stored at room temperature for up to 4 days.
Ingredients:
2 1/4 teaspoons active dry yeast4 tablespoons granulated sugar, divided1 cup warm water1 cup whole wheat flour2 cups all-purpose flour1 egg1/4 cup unsalted butter, softened2 1/4 teaspoons kosher salt (reduce to 1 1/2 teaspoons if not using Diamond)
Instructions:
1) Add yeast and 1 tablespoon sugar to the bowl of a mixer with a dough hook. (You could use a handheld mixer or mix by hand.)2) Add the water and stir to combine. 3) After about 5 minutes, the yeast should have bloomed.4) Add the whole wheat flour, egg, butter, and remaining 3 tablespoons of sugar.5) Mix on low for 1 minute.6) Scrape the sides and bottom of the bowl. Mix on medium for 2 minutes. (This helps the gluten develop.)7) Add the all-purpose flour. Mix until combined.8) Add the salt. Mix on medium for 2 to 3 minutes until a dough forms. 9) Remove the dough and knead by hand for 5 to 7 minutes until it passes the windowpane test. (The dough should be slightly sticky. Add additional flour only as needed to make the dough workable. Resist the temptation to add too much flour, as that will make it dry and dilute the flavor.)10) Grease a bowl with a bit of butter. Add the springy dough ball, turning once to coat the dough with butter. Cover with a clean tea towel. 11) Allow the dough to rise until doubled, which should take a little more than an hour depending on the temperature of the house. 12) While the dough is rising, grease the bottom and sides a loaf pan.13) Once the dough has doubled. Remove from the bowl to a work surface. Shape the dough into a rectangle. Fold it like a letter. Starting from the short side, roll the dough into a log. Seal the bottom seam by pinching the dough together. Roll the log while, gently pushing in the sides, until it is the length of the loaf pan. 14) Cover the loaf pan with the tea towel, and allow to rise until doubled, about 1 hour.15) Preheat the oven to 375 degrees. 16) Bake for 30 to 40 minutes until the internal temperature reaches 190 degrees. 17) Once the bread is baked, remove it from the pan immediately and allow it to cool on a wire rack.
This bread freezes well. I like to cut it in half and wrap half in plastic wrap and place it in a freezer bag before freezing. The fresh bread can be stored at room temperature for up to 4 days.