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Bread Brown bread
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| Calories per loaf: 1018 Servings per loaf: 12 to 16 Calories per slice: 84 (12 slices) or 63 (16 slices) Ingredients For best results, follow recipe using the weighted ingredient amounts. SOURCE | |
| 1 pound and 1 ounce (2 cups and 2 tablespoons) | warm water |
| 3/4 ounce (4-1/2 teaspoons) | fresh yeast |
| 1 tablespoon | dry yeast, alternative |
| 1 pound and 10 ounces (5-3/4 cups) | whole-wheat flour |
| 1/2 ounce (1 tablespoon) | sugar |
| 3/4 ounce (1-1/2 tablespoons) | non-fat dried milk |
| 1 ounce (2 tablespoons) | vegetable oil |
| 1/2 ounce (1 tablespoon) | salt |
Instructions
Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs.
Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, and add the water and yeast to the bowl of your mixer.
Add the rest of the ingredients.
Once the dough is formed to a smooth dough, turn it out onto your work surface.
Place the dough into an oiled bowl and cover and place in a warm, draft-free location.
When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough.
Let it rise again and take it out of the bowl. Separate into three 1-pound loaves. You can place the loaves into loaf pans if desired.
Let the bread proof until doubled in size again. A room-temperature (unheated) oven is a good place for the bread.
Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit.
Optional: Egg wash the bread, and then slash it.
Bake until golden brown.
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