Wheat Bread (not 100%)

I baked this yesterday before the Peachy Cream Cake. I wanted to bake wheat bread for a long time, just didn't come to it. We finally bought one bag of whole wheat flour this week. I was told and also read somewhere that whole wheat contains vitamins, minerals and carbohydrates that help maintain good health. Whole wheat tends to taste a bit bitter. For people who do not like the bitter taste, some chefs suggested adding some orange juice... On the package of the whole wheat flour that we bought, it mentioned that the whole wheat flour can be incorporated with all purpose flour. They suggest starting at 25% and then working your way up to 50% of the total flour required.

Since we have bread often this is one of the ways to get whole grain into our diet. This recipe is based on my Sour Cream Bread recipe. I replaced some ingredients and added new ones. The end result is a surprise, the texture is softer than the Sour Cream Bread. Other than the ingredients, the method of making this bread is the same as the Sour Cream Bread. (for the Sour Cream Bread click here) This recipe will be a regular in our menu.

2 1/2 cups all purpose flour, more for dusting
1 1/4 cups whole wheat Flour
1/2 cup potato flakes
2 tsp yeast

1/4 cup molasses, maple syrup or honey
1/4 cup sour cream
1/4 cup olive oil
All of the tongzhang/roax

(click here for the tongzhang/roax recipe)

1 tsp salt

A non stick 5" x 11" bread pan 

Set bread machine on dough function. Place all wet ingredients into the bread pan: Molasses (or maple syrup or honey), sour cream, olive oil and tongzhang/roax. Follow with the dry ingredients except salt: All purpose flour, wheat flour and potato flakes. Make a small well in the middle of the flour and add yeast, lastly place salt at one corner of the pan and press start.

Note: Salt is placed at one corner because it affects the reaction of the yeast. I have learned the hard way. I added the salt too close or together with the yeast, the dough either did not rise or rose very little.

Use less liquid in Summer and more in Winter. I always check the dough after 4 to 5 minutes of kneading. If the dough does not stick to your fingers, it is too dry, so add more milk or water, 1 tbsp at a time. If it is too sticky add more flour, also 1 tbsp at a time.

 

The dough should be sticky when it is ready (about an hour), dust counter top with a little flour, remove the dough from the bread pan, divide into 2 portions and roll the dough into balls by hand. (see picture on the right)

Use a roller pin and roll the dough into a rectangular shape. (see picture on the left) 

 


Roll up the dough from one end to the other, use your fingers to pinch the end of the dough together and place into the bread pan with seam side down.

Let rest for an hour or until the dough rises to double the original size. 

Preheat oven to 350 °F and bake for 30 minutes or until the food kitchen thermometer reaches 160°F. Remove from the bread pan and let cool. Serve warm or cool.