I love bread, I mean Loveeee bread almost like a coffee. Also I shouldn't eat any regular white bread..that news hit me really hard. However for our health we all should avoid anything made with white flour...but you know that already and you still keep eating it, right?
News flash * I am not fan of only 100% Whole Wheat anything..if you honest you would agree that it does't taste as good for example as bread with white flour! Last few months I made with only 100% Whole Wheat Flour: bread (It can pass!), cake(really?), biscuits(What?), pancakes(Rubber!), crepes(LOL!)..and I didn't even want to post it because it wasn't worth a post but my dear sweet family did made a
I know taste buds are different, one person might like something and the other one hate...but in this case I can't brag "oh it's so good" when I really hate it! Ok you got the point by now!:/
The good part is that I made this bread paring half white all purpose flour and half whole wheat, and came out great. I can feel the real bread in it and hey it's only half bad for you lol!
Yield: 1 Loaf
- 2 cups Whole Wheat Flour no sodium
- 1 1/2 All purpose Flour without sodium
- 2-3 teaspoons salt/12g
- 1/2 tsp. Sugar
- 1 Tbs. Dry Active Yeast (or 1 Dry Active Yeast pocket)
- 1 1/2 cups Luke Warm Water/more only if needed
- Olive Oil - for the greasing the pan
- Combine white all purpose flour with whole wheat in a large bowl.
- Add salt, sugar and dry yeast; Stir!
- Pour water 1/2 cup at the time and stir with a wooden spoon after each time until you form nice dough consistency. If you need more water you can always add.
- There is no kneading or taking it out of the bowl.
- Try to make deep and strong beatings with a big wooden spoon and make ball look a like.
- Cover and place in a room temperature for 1 hour.
- After 1 hour preheat the oven on 375F. (or 400F depending on your oven)
- Grease the pan with Olive oil and place the dough in the baking pan.
- Bake for 40-45 minutes, and until it's nicely golden brown color.
- Cover into clean kitchen towel and never leave hot bread flat. You have to prop the bread against something so it has space on all sides to cool down.
- Cut the bread after it's cold because if it's cut hot it will become too mushy/sticky.
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