Light Wheat Bread

Light Wheat Bread © kvalifood.com

A soft sandwich bread made with one-third whole-wheat flour and two-thirds white flour. The blend delivers whole-grain nutrition and flavor without the dense crumb of 100% whole-wheat bread, making it versatile for both sandwiches and toast.

Ingredients

Makes 1 2-pound loaf

  • 320 g unbleached high-gluten or bread flour
  • 190 g whole-wheat flour
  • 1½ tbsp (.75 oz) granulated sugar or honey
  • 1½ tsp (.38 oz) salt
  • 3 tbsp (1 oz) powdered milk
  • 1½ tsp (.17 oz) instant yeast
  • 2 tbsp (1 oz) shortening or unsalted butter, at room temperature
  • 280 g water, at room temperature

Directions

Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl. Add the shortening, honey (if using), and water. Stir until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple; it is better for it to be a little too soft than to be too stiff and tough.

Sprinkle high-gluten or whole-wheat flour on the counter, transfer the dough, and begin kneading. Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes. The dough should pass the windowpane test and register 77°–81°F (27°C). Lightly oil a large bowl and transfer the dough, rolling it around to coat with oil. Cover with plastic wrap.

Ferment at room temperature for 1½ to 2 hours, or until the dough doubles in size.

Remove the dough from the bowl and press it by hand into a rectangle about ¾ inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf. Place the loaf in a lightly oiled 8½ by 4½-inch bread pan. Mist the top with spray oil and loosely cover with plastic wrap.

Proof at room temperature for approximately 90 minutes, or until the dough crests above the lip of the pan.

Preheat the oven to 350°F (175°C) with the oven rack on the middle shelf. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190°F (88°C) in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

Notes

  • Direct-dough method: This formula is not greatly improved by the pre-ferment or sponge technique, but because it uses the direct-dough method, it works especially well in bread machines.
  • Flour ratio: The 33% whole-wheat ratio is the most popular formula for light wheat bread, striking a balance between nutrition and soft texture.
  • Sugar options: Either granulated sugar or honey works; use whichever you prefer.