Whole Wheat Sweet Bread

[classicrockgriller]

I have been reading and asking questions on the best way to make Whole
Wheat bread from the Sweet Bread starter.

This is what I came up with.

NOTE: This is for 1 cup of your starter. If after you renew your starter and
you want to make both cups left into Whole Wheat then you have to double
the ingredients.

           Whole Wheat Sweet Bread

1 cup of starter
1/4 cup Sugar
1/4 cup Corn Oil PLUS 1ts
3/4 cup Water (110*) PLUS 1 Tbs
1/2 ts Salt
.54 lbs of King Arthur Bread Flour
.46 lbs of King Arthur Whole Wheat Flour

Grease your mixing bowl on your mixer.
Combine all wet ingredients (starter, oil, water) and stir.
Add salt and sugar to the white flour and stir to mix.
Put wet ingredients in mixer and add whole wheat flour.
Mix and let set for 10 minutes or so.
Add the flour, sugar and salt and mix again.
Let that rest about 5 minutes.
Change out your mixing paddle to the kneading paddle.
You will need to double the time that you normally knead white flour.
( I knead the white flour dough 5 minutes or so. The whole wheat
I used 10 minutes).
NOTE: During the knead The mixture seemed dry so I added 1Tbs
of water to the mixture)

Put the mixed dough into a greased bowl to let rise.
After 5 minutes flip the dough in the bowl.
Cover and move to a warm draft free area.
Let dough rise till it doubles in size.
(I like a little more than double)

After the rise punch down your dough and shape into what you are
going to make and let rise again.
Whole wheat will not rise as much as white.

When you get close to being ready to bake your bread preheat the
oven to 400*. This temp is different than what I use to bake white
bread and should only be used for whole wheat.

As soon as you put your bread in the oven, REDUCE the heat to 350*.
A couple of things are going to happen. You will get some spring from
the higher heat and your cooking time will be reduced. I use 28 minutes
for white and this was done in 20 minutes. I used my thermo pen and
went with an IT of 200*. I probed thru the side of the bread aiming at the
center/bottom of the loaf.

Some pictures of the process.

.46 lbs of whole wheat flour



.54 lbs of white flour, sugar and salt



1 cup starter, oil, water stirred and in mixing bowl



Whole wheat flour mixed with wet ingredients



Dough in rising bowl



Bread after the last rise.



Just out of the oven



Finished Bread







Of course the bread taste awesome. I got a more even texture in the bread
with the high heat explosion. I did get a little collapse in the top of the loaf
but not enough to care about. Any questions, just ask.

[SiFumar]

Looks jut great!  On the "To Do" list.  So much bread so little time!

[HSC5690]

Looks good enough to eat for sure.  This will be on my list to do next weekend. 

[OU812]

Good lookin crumb!!