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Malted Wheat Bread

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Malted Wheat Bread

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This hearty high-fiber, wet loaf options the delightfully nutty taste of malted wheat.

At a look

Prep
Bake
Total
Yield
one eight half” x four half” loaf, 16 slices

Ingredients

  • 2 teaspoons on the spot yeast
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar, packed
  • 1 three/four cups King Arthur Premium 100% Whole Wheat Flour or White Whole Wheat Flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/four cup malted milk powder
  • half cup malted wheat flakes
  • 1 half teaspoons salt

  • 2 teaspoons on the spot yeast
  • eight oz. water
  • 7/eight ounce vegetable oil
  • 7/eight ounce brown sugar
  • 7 oz. King Arthur Premium 100% Whole Wheat Flour or White Whole Wheat Flour
  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 1 1/four oz. malted milk powder
  • 2 1/four oz. malted wheat flakes
  • 1 half teaspoons salt

  • 2 teaspoons on the spot yeast
  • 227g water
  • 25g vegetable oil
  • 25g brown sugar
  • 198g King Arthur Premium 100% Whole Wheat Flour or White Whole Wheat Flour
  • 120g King Arthur Unbleached All-Purpose Flour
  • 35g malted milk powder
  • 64g malted wheat flakes
  • 1 half teaspoons salt

Instructions

  1. Mix and knead in combination all the components — by way of hand, mixer, or bread system — till the dough is clean and supple, 6 to eight mins.
  2. Transfer the dough to a flippantly greased bowl, quilt the bowl, and make allowance the dough to upward thrust till puffy even though no longer essentially doubled in bulk, about 60 mins.
  3. Preheat your oven to 350°F. Grease a eight half” x four half” loaf pan and set it apart.
  4. Transfer the dough to a flippantly oiled paintings floor, and form it into an eight” log.
  5. Place the log within the ready pan, quilt the pan loosely with greased plastic wrap, and make allowance the bread to upward thrust for roughly 1 hour, or till it is topped about 1″ above the brink of the pan.
  6. Bake the bread for roughly 40 mins, camping it flippantly with aluminum foil after 20 mins. Its inside will sign up 195°F on an instant-read thermometer when it is executed.
  7. Remove the bread from the oven, flip it out of the pan, and funky it on a rack earlier than chopping.
  8. Store for five days well-wrapped at room temperature, or freeze for three months.
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