Much quicker than the usual recipes this rustic whole grain bread recipe can be ready to eat in a little over an hour Easy quick and delicious
Prep Time
25 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
Stir together all-purpose flour
whole wheat flour
brown sugar
instant yeast
and salt in the bowl of an electric mixer fitted with a dough hook attachment. Whisk together water and oil in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
Turn dough out onto a lightly floured surface; knead just until dough is smooth
about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet. Cover with a towel and let rise until doubled in size
about 25 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
Bake in the preheated oven until loaves are golden brown and sound hollow when tapped
about 25 minutes. Remove from the oven; transfer loaves to a wire rack to cool completely.
Cook’s Note
For extra depth
substitute 1/2 cup of whole wheat flour for 1/2 cup of quick oats.The number of servings is dependent upon the thickness of the slices. I recommend making three loaves the first time.