Light Wheat Bread

This recipe has been adapted from Luv To Cook’s wheat bread recipe. I’ve lightened it up a bit using some bleached flour to give it a bit better texture and lightness. Also, the Luv To Cook’s recipe calls for gluten, but I’ve found that as long as you use King Arthur flour, there’s no need for additional gluten as King Arthur is already very high gluten.

Also, one other recommendation: if you don’t have an instant read probe-style thermometer, I highly recommend you get one. It makes cooking much more enjoyable as it eliminates much of the guess work in cooking and baking. My favorite is the thermometer made by Thermapen. I’m not sponsored by Thermapen and I don’t have anything to do with them. I just think they’re the absolute best instant-read out there. And they’re local, which is a huge plus for me.

I have halved the recipe from the original simply because two loaves at a time is plenty for our little family. I will make two and wrap and freeze one.

Light Whole Wheat Bread

2.5 cups warm water (between 110 and 120 degrees)
2 tablespoon oil
1.5 tablespoon dough enhancer
2 tablespoon honey
2 teaspoon salt
1 tablespoon instant yeast
3 cups King Arthur whole wheat flour
3 cups King Arthur bleached bread flour

Mix yeast and warm water until bubbles start forming on the surface. Combine in large mixing bowl with oil, dough enhancer, honey, yeast, and 3 cups of the flour (doesn’t matter if it’s the whole wheat or bread flour). Mix on low speed in a Kitchenaid or a Bosch mixer for 1 minute. Add salt and remaining flour slowly until fully incorporated. Adjust the flour so that the dough is tacky, but not too sticky. Turn mixer to high and knead for another 8 minutes. 

Divide dough in two, then shape and place in greased bread pans. Let rise until the dough has doubled in size. 

Preheat oven to 350 degrees for at least 20 minutes prior to putting loaves in. Bake at 350 for 20-30 minutes or until the internal temperature of the bread is 190 degrees F. Then remove, let cool in pans for 5 minutes, then remove loaves and allow to fully cool on a cooling rack. 

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