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Name: Whole wheat bread by Rosa Coit
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups (or 250grams) bread flour (or all-purpose flour if; 1 1/2 cups (or 250g) whole wheat flour; 1 packet of yeast (or 7g); 2 teaspoons of salt (or 7g); 2-3 cups (or as much as needed) warm water (no warmer that; Sponge that sits for five minutes:; 50 mL water at 110°; 1 tablespoon sugar; 2 1/4 teaspoon yeast

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INGREDIENTS

1 1/2 cups (or 250grams) bread flour (or all-purpose flour if
1 1/2 cups (or 250g) whole wheat flour
1 packet of yeast (or 7g)
2 teaspoons of salt (or 7g)
2-3 cups (or as much as needed) warm water (no warmer that
Sponge that sits for five minutes:
50 mL water at 110°
1 tablespoon sugar
2 1/4 teaspoon yeast

Recipe

INSTRUCTIONS

2. Pour 1 cup of the water into the bowl with the flour mixture and stir to combine. I use my hands, but I sometimes use a spoon as well. It’s really up to you!

3. Add more water into the mixture, mixing well in between each addition. Stop adding water when the dough has come together and is a bit sticky.

4. Transfer the dough onto a well-floured surface. It’ll definitely be hard to work with at first, but after a while it should firm up and become less sticky. If you’ve added too much water, just put some flour in the dough while you knead it.

5. Knead the dough for 10-15 minutes. It should be elastic, easy to stretch without tearing, and should have formed a skin on top (if you lightly drag your finger across the top there should some wrinkles on either side of the path made by your finger).

6. Place the dough in a lightly-oiled bowl (I like to use a glass bowl so I can see it grow, but any bowl is good!) and put cling-wrap, a tea towel, or something like that on top. I use a beeswax wrap thingy and it works well. Let it rise for about an hour until it’s doubled in size. It’s ready when you gently press your finger into the dough and the imprint stays there.

7. Punch the dough down, remove it from the bowl, and place on a well-floured surface. Now you want to work it a bit. I do this first by poking it with the pads of my fingers to get rid of some of the air bubbles. Then, I stretch the dough out with the heel of my hand (not foot) and fold the dough back in on itself. Do this until the dough resists a lot.

8. Form the dough by flattening it into a rectangle the size of the loaf tin in length and double the loaf tin in width. The main thing about the width is to get it larger than the tin while keeping the same length. Place the dough in front of you in such a way that a long side is closest to you. Fold the top down to the middle, and the bottom up. Overlap the bottom over the seam in the middle by about a centimeter. Using your thumbs and forefingers (from both hands) pinch the seam closed all the way to the ends. This is the bottom.

9. Coat all sides of the dough in flour. This should be enough to stop the bread from sticking to a non-stick loaf tin. If your tin has scrapes on (like mine do) sprinkle a bit of flour around the tin as well. Place the dough in the tin with the seam down and the long and short ends touching the long and short ends.

10. If you have a gigantic bag (that’s NOT a trash bag) place the tin w/dough in there and use something prop the top of the bag up so it doesn’t touch the dough even when it rises. For example, we have short-ish bottles of balsamic vinegar that I use. If you have unusually tall cans or something like that, that works, too. I use gigantic freezer bags and they work well. The main thing is to make sure the dough doesn’t touch whatever you use to seal the tin. If it does touch, it could deflate the dough (I learned that the hard way).

11. Seal the bag and let rise for about 1 hour until it’s doubled in size. It’s ready when you gently press your finger into it and the dough springs back at you. When taking the tin out of the bag, make sure the risen dough doesn’t touch anything else, or it could deflate. At about 30-45 mins into the rise, pre-heat the oven to 450 degrees F. Our oven takes forever to pre-heat, so if yours takes a shorter amount of time you can wait a bit longer. Or if your parents don’t turn off the oven while it’s pre-heating for the bread that they live by, you can have it pre-heat the whole time. (I’m not salty at all! What are you talking about?)

12. You can place it anywhere in the oven. Once the bread is ready and in the oven, set a timer for 10 mins. After that time, turn the heat down to 350 degrees F and leave it for 30 mins. This timing is always right for me, but if your dough is a bit wetter, you might need more time. When you think the dough is done, gently remove it from the tin and tap the bottom. If it sounds hollow, it’s cooked!

Let it cool completely or cut into it after 5 mins. I do that sometimes if I really want toast or a sandwich.

NOTES

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Whole wheat bread by Rosa Coit

1 1/2 cups (or 250grams) bread flour (or all-purpose flour if
1 1/2 cups (or 250g) whole wheat flour
1 packet of yeast (or 7g)
2 teaspoons of salt (or 7g)
2-3 cups (or as much as needed) warm water (no warmer that
 Sponge that sits for five minutes:
50 mL water at 110°
1 tablespoon sugar
2 1/4 teaspoon yeast

1. Combine the flours in a bowl. Pour the yeast and salt in the bowl on opposite sides. Only stir to combine the flour, salt, and yeast once you’re reading to pour the water in. I do this to make sure the salt doesn’t slow the yeast down too much before kneading and rising. 
2. Pour 1 cup of the water into the bowl with the flour mixture and stir to combine. I use my hands, but I sometimes use a spoon as well. It’s really up to you!
3. Add more water into the mixture, mixing well in between each addition. Stop adding water when the dough has come together and is a bit sticky.
4. Transfer the dough onto a well-floured surface.  It’ll definitely be hard to work with at first, but after a while it should firm up and become less sticky. If you’ve added too much water, just put some flour in the dough while you knead it. 
5. Knead the dough for 10-15 minutes. It should be elastic, easy to stretch without tearing, and should have formed a skin on top (if you lightly drag your finger across the top there should some wrinkles on either side of the path made by your finger). 
6. Place the dough in a lightly-oiled bowl (I like to use a glass bowl so I can see it grow, but any bowl is good!) and put cling-wrap, a tea towel, or something like that on top. I use a beeswax wrap thingy and it works well. Let it rise for about an hour until it’s doubled in size. It’s ready when you gently press your finger into the dough and the imprint stays there. 
7. Punch the dough down, remove it from the bowl, and place on a well-floured surface. Now you want to work it a bit. I do this first by poking it with the pads of my fingers to get rid of some of the air bubbles. Then, I stretch the dough out with the heel of my hand (not foot) and fold the dough back in on itself. Do this until the dough resists a lot. 
8. Form the dough by flattening it into a rectangle the size of the loaf tin in length and double the loaf tin in width. The main thing about the width is to get it larger than the tin while keeping the same length. Place the dough in front of you in such a way that a long side is closest to you. Fold the top down to the middle, and the bottom up. Overlap the bottom over the seam in the middle by about a centimeter. Using your thumbs and forefingers (from both hands) pinch the seam closed all the way to the ends. This is the bottom.
9. Coat all sides of the dough in flour. This should be enough to stop the bread from sticking to a non-stick loaf tin. If your tin has scrapes on (like mine do) sprinkle a bit of flour around the tin as well. Place the dough in the tin with the seam down and the long and short ends touching the long and short ends. 
10. If you have a gigantic bag (that’s NOT a trash bag) place the tin w/dough in there and use something prop the top of the bag up so it doesn’t touch the dough even when it rises. For example, we have short-ish bottles of balsamic vinegar that I use. If you have unusually tall cans or something like that, that works, too. I use gigantic freezer bags and they work well. The main thing is to make sure the dough doesn’t touch whatever you use to seal the tin. If it does touch, it could deflate the dough (I learned that the hard way).  
11. Seal the bag and let rise for about 1 hour until it’s doubled in size. It’s ready when you gently press your finger into it and the dough springs back at you. When taking the tin out of the bag, make sure the risen dough doesn’t touch anything else, or it could deflate. At about 30-45 mins into the rise, pre-heat the oven to 450 degrees F. Our oven takes forever to pre-heat, so if yours takes a shorter amount of time you can wait a bit longer. Or if your parents don’t turn off the oven while it’s pre-heating for the bread that they live by, you can have it pre-heat the whole time. (I’m not salty at all! What are you talking about?)
12. You can place it anywhere in the oven. Once the bread is ready and in the oven, set a timer for 10 mins. After that time, turn the heat down to 350 degrees F and leave it for 30 mins. This timing is always right for me, but if your dough is a bit wetter, you might need more time. When you think the dough is done, gently remove it from the tin and tap the bottom. If it sounds hollow, it’s cooked!
     Let it cool completely or cut into it after 5 mins. I do that sometimes if I really want toast or a sandwich.

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Nutrition

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Serving Size: 1 Recipe (20g)
Recipe Makes: 1 Recipe

Calories: 11
Calories from Fat: 2 (18%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3491.4mg		120 %
Potassium 63.8mg		2 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 1g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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