Food recipes
King Arthur's 100% Whole Wheat Sandwich Bread
King Arthur's 100% Whole Wheat Sandwich Bread Ingredients: water, bottled, generic oil, olive, salad or cooking honey wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched seeds, sunflower seed k...
King Arthur's 100% Whole Wheat Sandwich Bread
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried
nuts, walnuts, english
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried
nuts, walnuts, english
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.