milk

I actually put this together, meaning to for a while, after dmsnyder mentioned Suas's whole wheat. This is my first try at a truly 100% whole wheat bread and both Adam, my husband, and I think it's a keeper, but with one change: it needs more honey.

Soaker

• 200g whole wheat flour
• 115g white whole wheat flour
• 35g gluten flour
• 260g milk

Biga

• 200g whole wheat flour
• 150g water
• 5g instant yeast

Final Dough

• all of the soaker
• all of the biga
• 50g butter
• 55g honey (we think that 80g would have been better)
• 12g salt
• 25g milk

Method:

Put soaker ingredients together in a bowl and thoroughly combine. Set aside. Put biga ingredients together in a bowl and thoroughly combine. Place plastic wrap over both bowls and let alone for an hour or so. Mine went for a little over since I was feeding Alexander at the time.

To mix the final dough, break both the soaker and biga up into small pieces and place into the bowl of a stand mixer. Add all other ingredients and mix on low until everything is incorporated into the dough, then medium-low for 3-4 minutes until the dough no longer sticks to the sides of the bowl. Place in a bowl for bulk ferment.

During bulk ferment I did 2 letter stretch and folds. I don't really think I needed to as the dough seemed to be very elastic, but I wanted to be sure. Allow to double after the second stretch and fold if you decide to do it. Overall, the dough got a 2 hour ferment.

Cut into two pieces and shape into loaves. This worked for 1 loaf sandwich bread and about 4 rolls. Baked at 350 degrees for about 30 minutes, then went down to 325 for 10 minutes. I took the rolls out before turning the temperature down.

This is soft, light, and perfect for sandwiches. Both my husband and I like the fact that it isn't too heavy, yet it's 100% whole wheat. Considering the fact that none of my projects have been going completely right lately, this success (and one other that I'll mention on my other blog once I've figured it out *without* it being a slight accident) makes me feel good again.

Now I think I can tackle David's San Joaquin Sourdough. ;)

I have had several people ask about this recipe so here it is. Sorry for taking so long.

Nicho Bread (Named for my grandson)

19.25 oz Good quality AP flour    
10.65 oz Milk
3 Tablespoons Sugar
3 Tablespoons Butter
1.5 tsp Salt
1.5 tsp Instant Yeast

This makes up about 2 pounds of dough, I bake it as a single loaf and it makes a TALL loaf. That's the way we like it around here but you could easily make 2 smaller loaves with this recipe.

Place the Flour, Salt, Sugar, and Yeast in a Large mixing bowl and stir to combine.
In a small sauce pan heat milk until very warm. (I do this in the microwave, about 90 seconds) add the butter to the warm milk. Stir until the butter melts. This gives the milk time to cool if you got it too hot.
Dump the milk/butter on the flour mix and stir with a big wooden spoon until it has absorbed all the liquid. Dump onto your counter top and begin kneading by hand for about 1 minute, Just trying to incorporate all the flour at this point. Cover and let the dough rest/hydrate for 5 minutes.
Continue to knead by hand for another 5 minutes. It should not be sticky. If it is, use a little flour to help make it workable. It should form a smooth, soft dough that is not sticky.
Place dough in lightly oiled bowl and cover with plastic. Let rise until doubled, usually takes about 60 to 90 minutes but let the dough dictate the time.
After doubled, deflate and form into a 5 x 9 loaf pan. Cover and let rise until doubled. Again, let the dough set the time.
Bake on the lower rack of a 325° oven until done. I use a thermometer at between 195° and 200°
You may need to place a sheet of aluminum foil over the top of the loaf to keep the crown from burning.

Notes____________________________________________________
(I often have to cover with aluminum foil for the last 10 minutes to prevent burning the top crust)
(You can use bread flour if you want, Also, I sometimes use 30% WW flour)
(I use 2% but have used whole, skim and even buttermilk, I have also made this with water in a pinch)
(I have used Honey, brown sugar, Lyle's Golden syrup and molasses)
(I have used margarine, Vegetable oil and olive oil, and lard)

Lets make some bread, No fancy Kitchen Aid required

First the dry.

Now the wet

10.65 Ounces is about 1 and 1/4 cups

Nuke it to get it warm. But be careful not to get it too hot.

3Tbsp butter

Melt it in your warm milk, Should look something like this.

Now, Everybody into the pool. and mix with a spoon until the liquid is absorbed.

Dump onto the board and work just enough to get it incorporated.

Then let it rest 5 minutes and then knead for 5 minutes

You should end up with a lovely smooth, soft, not sticky ball of dough.

Proof it

Deflate and pan.

Can you see where I poked it with my finger. It's ready.

Slashed.

Surface tension causes the dough to open at the cut. Can you see the crumb structure even in the raw dough?

Nothing left but to put in a 325° oven. It bakes for about 25 minutes but I don't watch the clock, When it looks done I check it with a thermometer.

This loaf is so tall that I have to cover it with foil for the first 10 minutes to keep it from burning on top. Maybe if I had a bigger oven, but even with the rack on the lowest setting it still will burn if I am not careful.

Wow, Talk about oven spring!

and the requisite crumb shot...