Entire Wheat and Flour Bread

By the RecipeCafe Archives

Ingredients

• 3 cups (390 g) entire wheat flour (whole wheat flour)
• 2 cups (330 g) white bread flour
• 1 See Entire Wheat Bread recipe for all remaining ingredients (yeast, liquid, salt, sweetener)

Instructions

1. 1. Prepare the dough using the same method and all other ingredients as directed in Farmer's Entire Wheat Bread recipe, substituting the flour blend below for the flour specified there.
2. 2. Combine 3 1/4 cups (390 g) whole wheat flour and 2 3/4 cups (330 g) white flour to form the total flour measure called for in the Entire Wheat Bread base recipe.
3. 3. Mix the dough as directed in the base recipe, then knead briefly and lightly — this dough requires only slight kneading (approximately 2-3 minutes by hand), unlike a full white-bread knead of 8-10 minutes. Work quickly: the stickiness diminishes with speed of handling, and the dough should clear the board without additional flour.
4. 4. Shape loaves and biscuits by hand rather than pouring or scooping the batter into pans. Form into desired shapes directly on a lightly floured surface, then place in greased 9 x 5 inch (23 x 13 cm) loaf pans or on a greased baking sheet for biscuits.
5. 5. Allow to rise according to the Entire Wheat Bread base recipe until the dough has visibly doubled in volume and a finger pressed lightly into the surface leaves an indentation that slowly springs back halfway — approximately 45-60 minutes for the final proof, depending on room temperature.
6. 6. Bake at 375°F (190°C) — consistent with the period moderate-to-quick standard for yeast bread — for 35-45 minutes for loaves, or 15-20 minutes for biscuits, until the crust is deep golden brown, the loaf sounds hollow when tapped on the bottom, and the internal temperature reaches 190-200°F (88-93°C).