Easy Homemade Half Whole Wheat Bread вђў Now Cook This Spray the top lightly with cooking spray. cover the bowl tightly with plastic wrap, and let it rise in a warm, draft free place until doubled in size, about 1½ to 2 hours. punch the dough down and turn it out onto a lightly floured surface. using your fingers, shape the dough into a rectangle about 9×11 inches in size. Make a soft and little sticky dough. transfer the dough on lightly floured surface. add oil to it and knead it for 8 10 minutes until dough becomes non sticky. place the dough into a greased bowl and cover it with a clean kitchen towel or cling wrap. place the bowl in a warm and dry place until dough doubles in volume.
Easy Homemade Half Whole Wheat Bread вђў Now Cook This Instructions. in a large bowl, combine 2 cups all purpose flour, whole wheat flour, salt, sugar and yeast and form a well in the center. in a small bowl, whisk egg with oil and warm water (110 115º f or 43 46°c). pour liquid into flour and stir together as much as possible. there will be some dry bits of flour left in the bowl. Preheat the oven to 375ºf (190ºc) ten minutes before using. grease an 8½ x 4½ inch (21.5 x 11.4 cm) loaf pan and line the base with parchment. sift the white flour, yeast and salt into the bowl of your stand mixer. add the 2 tablespoons honey and the water and mix with a spoon until combined. You can use all whole wheat flour in this recipe, or substitute 1 cup (130g) of bread flour for a slightly taller, fluffier loaf. you can use 1 cup of bread flour in the sponge in step 1 or save it for the remaining dough in step 2. if using 1 cup (130g) of bread flour in step 2, you’ll also need the 1 3 cup (43g) of whole wheat flour. Lightly oil the loaf tin. shape the dough to fit the tin. cover with a proving bag and leave to rise for 30 minutes or until the dough reaches the top of the tin. score the top of the bread with a sharp knife and bake in a preheated oven at 210°c fan 230°c gas 8 for 30 35 minutes until golden.
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