Why another whole wheat bread recipe? You might ask. This one is different because it doesn't use any vital wheat gluten. It gives a very soft loaf. It is so soft that if you keep the baked loaf on a wire rack immediately after taking out of the oven, it gets all the grid marks. I can promise you one thing about this bread. You will not miss white bread at all. It is that good. I tried this bread because I was intrigued by the presence of baking soda in the recipe. Baking soda doesn't really make this bread rise. It gives the bread a very nice color. It also increases the acidity of the buttermilk which, probably makes it softer with more small holes. (Don't hold me on this one. I am just guessing)
Whole Wheat Flour
Adapted from Breadman Pro manual
Whole Wheat flour - 3 cups (I used King Arthur flour)
Warm Buttermilk - 1 cup +3 TBSP (I used 1/2 cup home made yogurt and rest water)
Salt - 1 1/2 tsp
Molasses - 3 TBSP (Or use honey)
Oil - 3 TBSP
Instant yeast - 2 tsp
Baking soda - 1/2 tsp
For brushing before baking: (optional)
Oil - 2 tsp
Milk - 2 tsp
To make dough using Bread machine:
Place the ingredients in the order of oil, buttermilk, salt, molasses, whole wheat flour, baking soda, yeast and start on dough setting. Let the cycle complete.
To make dough by hand:
Refer to this post.
Shape the dough into a loaf. Grease a 9 X 5 loaf pan with vegetable oil spray. Place the shaped dough in the pan. Cover with oiled plastic wrap and let it rise above the rim of the pan (about 40 minutes or more). Towards the end of the rise time, preheat the oven to 375 F. Brush the loaf with the mixture of milk and oil. Place in the oven and bake for 20 minutes. Rotate the pan and reduce the temperature to 350 F. Bake for 10 - 15 minutes or until the internal temperature registers 200 F. Or the loaf sounds hollow when tapped at the bottom. Cool on the wire rack completely.
I was in a hurry and I removed the baked bread from the pan and left it on the wire rack too soon. Loaf became lopsided due to that.
I am sending this to 'yeastspotting' - weekly collection of 'yeast preparations'.