Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Prepare all your ingredients at your workstation. Warm the Bread Bowl by filling it with hot water - then, pour out the water and pat dry. Add all the ingredients into the Bread Bowl. Use a pastry spatula or wooden spoon and stir ingredients together until all are moistened. Affix the dough hook to your Stand Mixer and turn the mixer to speed 2; knead the dough for about 60 seconds, or until it starts to pull away from the sides of the bowl. Remove the dough from the hook and then remove the bowl from the stand mixer. Generously flour the bowl and the top of the dough with all purpose flour, and use your hands (or pastry spatula) to gather the dough and turn it in the flour so it is fully coated. Sprinkle a bit more flour on the top, then cover the bowl with the lid. Allow the dough to rise in a warm area for 3 ½ - 4 hours, or until it has reached close to the top proofing line.
Uncover the bowl and, with floured hands, gently pull the dough from the sides of the bowl into a ball, and then place the ball onto a floured surface. With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope. Give the dough a slight twist and do the same thing to the portion now at the top. Continue turning, stretching and folding the dough into the center for three to four full circles. (You will notice it gets harder to stretch the dough as you work.) After the final stretch and fold, flip the dough over, fold side down. Sprinkle a tablespoon of pumpkin seeds, and 1 tablespoon of sesame seeds onto the counter into a circle about the size of your loaf, then place the loaf onto the seeds. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. (As you rotate the loaf, the seeds will press into the dough.) This action will smooth the dough into a round mound.
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Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly. Generously flour the clean inside of the Bread Bowl and return the dough, seam side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise for 30 more minutes. (Dough should feel marshmallowy when gently pressed with a finger.)
While dough is on second rise, preheat the oven to 230°C. (NOTE: Set your rack as close to the center of the oven as possible while still leaving enough height for the lidded Bread Bowl to fit.) When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper. Carefully invert the dough from the Bread Bowl onto the parchment covered surface (so the fold side is now facing up), being careful not to deflate it or disturb the shape. Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl and place in the oven. Bake for 30 minutes. Then, remove the Bread Bowl to expose the bread and finish baking for 10-12 more minutes, or until the crust is crispy golden brown and hollow when you knock on it. Remove to a cooling rack and let cool before slicing.
It’s always best to weigh the flour when making bread. If you don’t have a kitchen scale, do not pack the flour when measuring. Simply ‘fluff’ the flour before filling your measuring cup, then use the back of a kitchen knife to push off any excess above the rim. There is no need to score the top of this bread when baking. When the dough is inverted onto the lid after the second rise, there are natural cracks (from the stretch and fold process) that will expand and give this bread the perfect artisan loaf look.Making fluffy, delicious whole wheat bread at home is easier than you think! This small batch whole wheat bread recipe is the ticket. It can be made in a KitchenAid or Bosch mixer or by hand!
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If you are new to making whole wheat bread at home or you want a recipe that doesn’t yield 13 loaves, today’s your day.
I’m walking you through how to make a smaller batch of whole wheat bread. It’s so easy. And it yields fluffy, soft, and delicious bread (yep, even with 100% whole wheat flour!).
I’ll be honest, my phase of life (with five hungry kids) isn’t conducive to small batch anything. Large batches are where its at with me and mine, especially with bread because the extra loaves freeze beautifully to be pulled out at a moment’s notice.
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BUT, I also recognize not everyone’s life mirrors the chaos of my own. Many of you want to bake fewer loaves of bread at a time…either because of household numbers OR because you are mixing the dough by hand or with a KitchenAid mixer.
But many of you over the years have written/commented to me that you want a recipe for a smaller batch of bread that works great in a KitchenAid mixer.
“Small batch” may mean different things to different people, but the recipe I’m sharing today is small batch in my book. It produces two perfect loaves of whole wheat bread.
Freshly Milled Whole Wheat Sandwich Bread (soft & Fluffy)
The Best Whole Wheat Bread Recipe (this post has the original whole wheat bread recipe that I make most and what this small batch recipe is modified from; the full recipe yields 5-6 loaves and is best made in a heavy-duty mixer like a Bosch Universal – it’s too much dough for a standard KitchenAid)
Bosch vs. KitchenAid (an in-depth look at these two stand mixers with some insight into why I use the Bosch for bread recipes; the comments on that post are helpful, too)
Wheat 101: Where to Buy, Different Types of Wheat, Etc. (quick overview – I almost always use hard white wheat berries and I grind them at home; if you are using storebought wheat flour, look for white wheat flour for a lighter color/textured loaf, otherwise hard red wheat flour can be used…the loaf will be darker in color and possibly a bit more dense)
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Wheat Grinding 101: All About Wheat Grinders (I have a KoMo Wolfgang grain mill that I keep on my counter 24/7 and use for grinding wheat; these Harvest mills are a less expensive/great starter option)
For the purposes of this tutorial, I am using my KitchenAid mixer, but this recipe can also be easily made in a Bosch stand mixer or by hand.
To start, add three cups whole wheat flour, 1 1/2 tablespoons yeast, and 1/4 cup vital wheat gluten* to the bowl of the mixer fitted with the dough hook.
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– this ingredient helps develop the gluten in bread and will also help yield a nice, fluffy loaf (fyi: gluten can also be subbed for a tablespoon or so of each cup of all-purpose flour in white bread as a sub to using bread flour). Vital wheat gluten is often found in the baking aisle at the grocery store (near the flour). Many brands of vital wheat gluten have Vitamin C added which is just fine to use in this recipe or other bread recipes. I usually buy my gluten from Amazon – the Bob’s Red Mill brand or the Honeyville brand.
Start mixing on low speed. I find with the KitchenAid that I need to use a rubber spatula to scrape the sides and bottom at this point in the recipe when the mixture is very wet.
Let this “sponge” mixture rest for 10-12 minutes until it is slightly puffy – some little bubbles may form at the surface.
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Add 1/3 cup oil, 1/3 cup honey, 1 tablespoon salt and 1 tablespoon lemon juice, bottled or fresh (you can sub in a finely crushed 1000mg tablet of vitamin c instead of the lemon juice; one or the other is needed to help activate the gluten).
Mix on low speed with the dough hook and then with the mixer continuing to run, begin adding flour gradually to the mixer.
It’s going to be a shaggy mess for a while, but eventually it will start coming together. Continue adding flour until the dough pulls away from the sides of the bowl without leaving a lot of sticky residue. Be careful not to add too much flour at first; as the dough kneads the moisture in the dough will continue absorbing more flour.
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If there continues to be a lot of stickiness, it’s ok to keep adding flour (even if you
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