Simple whole wheat bread

Roasted Whole Grain and All-Purpose Flour Bread

Serves: 12 slices

Ingredients:

• 2 1/2 cups whole wheat flour
• 2 1/2 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/2 to 2 cups warm water, adjust as needed
• 1-2 tablespoons honey or sugar (optional)
• 1/4 cup melted butter or 1/2 cup milk (optional)

Instructions:

1. In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. Stir to mix.
2. If desired, add honey, sugar, or a dab of melted butter for a hint of sweetness or richness. Mix well.
3. Gradually add warm water, starting with 1 1/2 cups and continuing until a shaggy dough forms. Knead in any remaining water if needed.
4. Knead the dough for about 10-15 minutes, or until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment or knead by hand.
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
6. Punch down the dough and shape it into a loaf. Place the loaf into a parchment-lined bread pan.
7. Allow the shaped loaf to rise for another 30-45 minutes, or until it has puffed up slightly.
8. Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Nutritional Values:

The nutritional values will depend on the specific ingredients used, but here is an approximate breakdown:

• Approximately 120-150 calories per slice
• 25-30 grams of carbohydrates
• 4-5 grams of fiber (from whole wheat flour)
• 3-4 grams of protein
• 2-3 grams of fat (from butter/milk if used)
• 200-250 milligrams of sodium

Enrichment Insights:

Combining whole wheat flour and all-purpose flour in a bread recipe offers a pleasant balance between nutritional benefits and subtle textural differences. Whole wheat flour contains more fiber, minerals, and vitamins than all-purpose flour, while all-purpose flour helps create a lighter and more even crumb structure.

The hydration level and the inclusion of sweeteners or dairy depend on your personal preference and the desired flavor and texture of the bread. In general, opt for instant yeast for faster rising times, and consider adding honey, sugar, or butter/milk to your dough for added flavor and moisture.

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