Well, once again, Nashville weather has taken a turn and we've woken up to a drizzly and much cooler day. It couldn't be a more perfect one to plan on making this wonderful bread! I love baking bread on any kind of day, but there's something comforting about smelling it in the oven when it's overcast and cooler. And call me silly, but I like to do so with the oven light on, so I can watch the masterpiece come to life right before my eyes! I know... it doesn't take much for me!
makes two loaves
- 2 1/3 cups warm water (about 100 degrees)
- 1 1/2 tbsp. instant yeast
- 1/4 cup honey
- 4 tbsp. unsalted butter, melted
- 2 1/2 tsp. salt
- 1/4 cup rye flour
- 1/2 cup toasted wheat germ
- 3 cups whole-wheat flour
- 2 3/4 cups unbleached all-purpose flour
~ In the bowl of a stand mixer, mix water, yeast, honey, butter and salt with a rubber
~ Mix in the rye flour, wheat germ, and 1 cup of each of the whole-wheat and all-purpose
~ Add the remaining whole-wheat and all purpose flours, attach the dough hook and knead
at low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough
to a lightly floured surface. Knead just long enough to make sure that the dough is soft
and smooth, about 30 seconds.
~ Place the dough in a very lightly oiled large bowl and cover with plastic wrap. Let rise in
a warm draft-free area until the dough has doubled in volume, about 1 hour.
~ Heat the oven to 375 degrees.
~ Gently press down the dough and divide it into two equal pieces.
~ Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.
~ With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing
down to make sure the dough sticks to itself.
~ Turn the dough seam-side up and pinch to close.
~ Place each cylinder of dough into a greased 9x5 inch loaf pan and gently press down until
dough is touching four sides of pan.
~ Cover the pans and let rise until doubled, about 20-30 minutes.
~ Bake until an instant-read thermometer inserted in the short end of the loaf reads 205
degrees, about 35-45 minutes.
~ Transfer immediately to a wire cooling rack and let cool to room temperature.
Recipe originally from Baking Illustrated.