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0 | 13 January, 2012 By Mary | 4 Comments

Easy Wheat Bread

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Easy Wheat Bread

  • Author:
  • Prep Time: 135 mins
  • Cook Time: 20 mins
  • Total Time: 2 hours 35 minutes
  • Yield: 1 loaf
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Description

A simple whole wheat bread that makes wonderful toast, sandwiches or a side to any main.

 


Ingredients

  • 1 cup warm water (100-110 F)
  • 1 Tbsp sugar
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 1 1/2 cups whole wheat flour
  • 1/2 cup bread flour
  • 2 Tbsp extra virgin olive oil

Instructions

  1. Combine warm water, sugar, and yeast in a bowl to proof for 10 minutes.
  2. In a separate bowl, combine flours. Add to proofed yeast, along with olive oil.
  3. Mix until dough is formed.
  4. Turn out onto a flour surface and knead until smooth and elastic – 5 to 10 minutes.
  5. Place in an oiled bowl, cover, and let rise until doubled in size – 1 hour.
  6. Punch down dough and shape into two loaves: flatten each piece into a rectangle, then roll it up and pinch along the seam.
  7. Place, seam-side down, on a parchment-lined cookie sheet, cover, and let rise again until doubled in size – 45 minutes.
  8. Preheat oven to 400 F. When dough is ready, bake for 17-20 minutes, until top is golden and loaf sounds hollow when you knock on it.

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Last week, when making the Barley Stew with Leeks, Carrots, and Greens, I knew I had to have bread to go with it! Unfortunately, I didn’t have all the time in the world to make a recipe I’ve been dying to try, so I quickly thought: Rosemary Olive Oil Bread! With some modifications! Easy, quick, simple. It was fantastic. I really just took out the spices, substituted 3/4 of the flour for whole wheat flour, omitted the egg wash, and shaped it differently. Easy as pie. Actually, easier.

 

0

Filed Under: Breads Tagged With: bread, Whole Wheat, Yeast Bread

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Reader Interactions

Comments

  1. Gretchen says

    14 January, 2012 at 8:43 am

    We are having bread and barley ,leek soup tonight.

    I think there will be enough for the soup swap tomorrow!

    Reply
    • mary says

      14 January, 2012 at 8:56 am

      Yay! Enjoy! You should be getting a note in the mail soon – and I used some cupcake liners yesterday!

      Reply
  2. Martha says

    5 October, 2012 at 2:54 am

    I made this for dinner yesterday. It was easy and delicious. I made it into one loaf instead of two and baked it an additional 5 minutes or so. It was very quick to make … I actually had to put the formed loaf into the fridge to slow down the rising so I could wait to bake it right before we ate. I'll definitely make this again, thanks!

    Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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