Posted in Uncategorized | Leave a comment Whole Wheat Toast Bread
Posted on November 17 2015
This is one of my favorite go to breads as it never fails. Makes super good toast with a bit of crunch around the edges, yum! But this is great for sandwiches or with a bowl of fresh soup too. Today I used the Ankarsrum Grain and Coffee Mill to grind my whole wheat flour. A great accessory for use with your Ankarsrum mixer.
Accessories: Ankarsrum with Stainless bowl with roller and scraper
Ankarsrum Grain Mill attachment or KoMo Grain Mill (optional)
Quantity: 4 Medium sized loaves
- 5 1/4 cups whole wheat flour (fresh ground best)
- 2 1/2 tbsp. honey
- 3 3/4 cups of water
Blend this together well on medium speed for about 3 minutes, at the end of the time you will likely have what looks like a large donut around your roller, leave this sit for about 15 minutes. While this is being done gather the remaining ingredients:
- 4 cups white flour
- 1 1/2 cups rye flour
- 2 tbsp. instant yeast
- 1 1/2 tbsp. salt
- 1 1/2 tbsp. wheat gluten
- 1/3 cup milk powder
- 1 1/2 cup warm water
- 1/3 cup oil
Mix together the water and yeast. Add oil and the yeast mixer to the center of the donut and slowly blend in with low speed. Once slightly blended add the salt, milk powder, wheat gluten blending slightly after the addition of each of these. Once all this is well incorporated add the rye flour and then the white. Mix with dial at about 2 oclock till well blended then increase speed to about 4 oclock and allow to knead for 10 minutes.
Remove the roller and scraper, press down slightly to fill the hole where roller was and cover with plastic and a towel and allow to rise till double in bulk.
Divide into 4 equal portions and place into prepared pans. Poke a few times to remove any air pockets. Allow to rise once again. Place in 375 degree preheated oven for approx. 45 minutes or till done. These loaves freeze well.