@sallysbaking: Soft Whole Wheat Bread! Recipe below 🍞 I have extremely thorough instructions and a longer video on my website, sallysbakingaddiction.com linked in my bio, including storing, freezing, and make ahead details ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ SPONGE 1 cup (240ml) water, warmed to about 110°F (43°C) 1/3 cup (80ml) whole milk, also warmed to about 110°F (43°C) 2 1/4 tsp (7g) active dry or instant yeast (1 standard packet) 2 cups (260g) whole wheat flour DOUGH 3 Tbsp (63g) honey 3 Tbsp (43g) unsalted butter, softened 1 tsp lemon juice 1 1/3 cups (173g) whole wheat flour 1 1/4 teaspoons salt Sponge: In a large bowl or the bowl of your stand mixer, whisk water, whole milk, and yeast. Stir in 2 cups (260g) flour. Cover and allow to double in size at room temp, about 60–90 mins. Dough: When the sponge is ready, add the remaining dough ingredients. With a dough hook, or using a spatula or wooden spoon (and some arm muscle), beat on medium speed/mix until the dough comes together and pulls away from the sides of the bowl, about 3 mins. If needed, beat in flour 1 Tbsp at a time until you have a workable dough. Keep the dough in the mixer and beat for an additional 8–10 full mins, or knead by hand. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and rise in a warm environment for 1.5–2 hours or until double in size. When the dough is ready, punch it down to release the air. With a floured rolling pin, roll the dough into an 8x15-inch rectangle on a floured surface. Roll into an 8-inch log and place in a greased 9x5-inch loaf pan. Cover and let rise until it’s about 1-inch above the rim of the pan, around 45-60 mins. Bake at 350°F (177°C) for 36-40 minutes. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. It’s done when an instant-read thermometer reads the center as 195–200°F (90–93°C). Cool before slicing.

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Thursday 23 January 2025 23:05:06 GMT