Even Better Light Whole Wheat Bread

Bakingyummies

"There are people in the world so hungry, that God cannot appear to them except in the form of bread."
                                                                                                                                                                                                     -Mahatma Gandhi.




I've shared a Light Whole Wheat Bread recipe before. However, this is a better version of that recipe. It's softer, keeps well longer and is lighter. If you're in a mood to enjoy a soft, light textured whole wheat bread without the chewiness and heaviness of whole wheat then is your go-to recipe. Like the previous one, this bread is made with part whole wheat and part bread flour (strong white flour) and is a perfect healthier alternative to the regular all white sandwich bread. Toast it, make sandwiches or even french toast, enjoy every slice Guilt Free!



So what are the changes that I made to the original recipe? Well, I made two major changes
  •      I used the Tangzhong method about which I have explained in this post.
  •      I let the dough rise to almost triple it's original size during the final rise.
  •      One more minor change is that I used butter instead of oil.

I'm so pleased with the results of the Tangzhong method that I'm reworking my bread recipes using it. So keep watching this space for more improved bread recipes in the near future :)


Makes one 2 pound sandwich loaf

Ingredients
320 grams / 11 ounces bread flour
190 grams / 6.7 ounces whole wheat flour
20 grams / 1 ounce sugar or honey
1+1/2 teaspoons salt
1+1/2 teaspoons instant yeast
2 tablespoons unsalted butter at room temperature
320-350 grams / 11-12fl ounces water at room temperature

Method
For the Water roux
Take out about 25 grams / 1 ounce bread flour from the 320 grams / 11 ounces flour in a small saucepan. Add 125 grams / 4.5fl ounces water from the total water weight and add it to the flour. Mix with a hand held whisk or spatula until there are no lumps. Cook the mixture on a low flame until you get a paste consistency or when ribbons form in the pan when you hold the whisk or spatula above the mixture. Let the mixture cool.

For the Dough
Meanwhile in the bowl of a stand mixer, mix together rest of the bread flour, whole wheat flour,salt and sugar. Add the yeast and mix. Now add the cooled water roux, rest of the water and butter. Knead the dough using the dough hook, first on the minimum speed until the dough starts to form and then on speed 1 until the right stage is achieved (which would take about 15 mins). You can knead the dough by hand as well, but it's going to take a long time.

To understand if you've reached the right windowpane stage, once you stretch the dough and it forms a windowpane, try to poke your finger through it (start checking after about 10 mins of kneading). The dough should not tear at this point. However, when you poke your finger real hard, you get a hole whose edges should be smooth and not rough. If the edges are rough, knead the dough a little longer. If you can easily poke your finger through the hole, then it means that you have over kneaded the dough. Over kneading isn't going to a pose a major problem. Just that the texture of the bread might be a little rough. Don't worry, it takes some time to get this right. Keep trying. If you want to look at the photos and understand, please click here.

Lightly oil a large bowl and rotate the dough in the bowl so as to coat the dough with oil. Cover the bowl with a cling film and let it rest at room temperature until the dough has risen noticeably but is not double in size. Punch back the dough, cover with the same cling film again and keep in the refrigerator overnight.

The next day, remove the dough from the fridge and the bowl and knead for few seconds. Spray the dough with oil and cover with a cling film and let rest for 1 hour to remove the chill.

Press the dough into a thin rectangle and roll it lightly like a swiss roll and let rest for 10 minutes. If the dough keeps coming back and doesn't stretch when you press it, let it rest for 20 minutes and then repeat.

Grease an 8 1/2 * 4 1/2 pan. With the seam side up, press the dough thoroughly again into a rectangle. Now roll it again like a swiss roll, but this time tighter. Place the shaped dough with the seam side down in the greased pan. Spray with oil and cover loosely with a cling film and let to rest.

Once the dough is almost triple in size, preheat the oven to 175 degrees C / 350 degrees F. Bake the bread in the preheated oven till golden brown overall and sounds hollow when knocked on the bottom with your knuckles. Alternatively, you can check if the bread is done with a food thermometer as well. It should register at least 95 degrees C / 190 degrees F.

Remove the bread from the pan and brush with melted butter and let cool on a wire rack completely before slicing.

Enjoy your home made soft and healthy Light Whole Wheat Bread!

Storage Suggestions: This bread can be stored at room temperature for up to 3 days in a ziplock bag or frozen for up to a month.

Happy Baking!!!



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