Preparation Time: 20 minutes
Cooking Time: 1 hour
Yield 2 loaves servings
This slightly sweet wheat bread turns out beautifully on Dacor Convection Bake™ mode. It rises nicely and has a crispy crust on the bottom. Dacor Warming Oven on setting One provides the perfect environment for dough to rise. Or turn the lights on in your oven, they emit just enough warmth to rise the dough.
- 2 1/4 cup warm water (105-115°F)
- 1/2 cup honey
- 3 tablespoons firmly packed brown sugar
- 2 packages dry yeast
- 1 cup instant non-fat dry milk
- 2 tablespoons butter, melted and cooled
- 1 egg, lightly beaten
- 1 teaspoon salt
- 2 cups bread flour
- 5 to 6 cups whole-wheat flour
In a large mixer with dough hook attachment, combine warm water, honey, brown sugar, and yeast. Mix lightly and let sit until bubbly, about 5 minutes. Stir in non-fat dry milk, butter, and egg. Turn mixer on low. Add bread flour and salt. Scrape down the sides of the bowl with a rubber spatula. Add enough wheat flour to make a soft dough. Knead in the mixer for 7-8 minutes, or turn dough out onto a floured surface and knead by hand for 10 minutes. The dough should be smooth and elastic. Place in greased bowl, lightly oil the top of the dough and cover. Let rise in a warm, draft-free environment for at least 1 hour or until double in size.
Preheat oven according to attached chart. Punch down dough and place on a floured surface. Divide dough in half. Roll half of the dough with a rolling pin into an 8 x 13 x 1-inch rectangle. Roll dough from the 8-inch side lengthwise, as if making a jellyroll, until a loaf forms. Press to release air bubbles and pinch edges to seal. Repeat with other half of dough. Place loaves seam side down in two greased 9 x 5-inch loaf pans. Bake until loaves rise and brown, and bread sounds hollow when tapped on the bottom. Remove from loaf pan and cool on baking rack - this will prevent the bottom from becoming soggy. Let cool and slice.
| Convection Bake™
|| 2 or 3
|| 30-35 min
| Standard Bake™
|| 1 or 2
|| 35-40 min