WHOLE WHEAT YEAST BREAD

[Last updated: 03.04.2014]

Best simple recipe I've found for "swope bread" with some modifications. If you find the bread to heavy for your liking, back 1/2 a cup of flour out of the recipe, but I've baked many loafs and this is how I enjoy it. Recipe makes one big loaf. Liberated from the Bob's Red Mill's website. by Bob Levin

Ingredients: 3 Cups Whole Wheat Flour 2 Cups Unbleached White Flour 1/4 Cup Sugar 1 tsp Sea Salt 2 tsp Baking Soda 2 TBSP Dry Active Yeast + 1/2 TBSP Sugar + 1/3 Cup Warm Water 1 Stick Unsalted Butter, Melted 2 Cups Buttermilk 1st Evolution: Preheat oven to 350F. Lightly Oil and Flour 1 Loaf Pan, Set Aside. 2nd Evolution: Using at least a 2 Cup bowl for expansion, Mix Sugar, Yeast, and Warm Water, Let Proof, Set Aside. 1/3 Cup Warm Water [110] + 1/2 TBSP Sugar + 2 TBSP Dry Active Yeast 3rd Evolution: Combine, Set Aside. 1 Stick Unsalted Butter, Melted [*Have also chopped-in cold butter, same results.] 2 Cups Buttermilk 4th Evolution: In a Large Mixing Bowl Blend Together... 3 Cups Whole Wheat Flour 2 Cups Unbleached White Flour 1/4 Cup Sugar 2 tsp Baking Soda 1 tsp Sea Salt 5th Evolution: Add the Yeast Mixture, Combined Butter and Buttermilk & Mix Well. Flour Hands and Knead Until Unionized Place Dough into Prepared Pan and Allow for 1/3 Rise Place Loaf on Center Rack in Oven and Bake 1 Hours at 350F. Allow to Cool on Wire Rack.