Bread
I have been using this recipe for bread:
http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
In case King Arthur Flour stops hosting the page, here are the ingredients:
- 8 to 10 ounces lukewarm water*
- 1 3/4 ounces vegetable oil
- 3 ounces honey, molasses, or maple syrup
- 14 ounces King Arthur Premium 100% Whole Wheat Flour
- 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
- 1 ounce Baker’s Special Dry Milk or nonfat dried milk
- 1 1/4 teaspoons salt
- *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
To get around the messy parts, I use a small Zojirushi bread machine on the “dough” setting to mix the dough. Ordinarily, this loaf would be too big for that machine, but not if you use an oven to do the baking.
To bake the loaf, I use a one pound loaf pan. You bake it at 350℉ for 40 minutes, covering it with aluminum foil after the first 20.
