Best Rustico Honey Whole Wheat Bread Recipes
RUSTIC WHOLE WHEAT BREAD
Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.
Provided by Jan Mowbray
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together 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 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 oven to cool completely on a wire rack.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 24.7 g, Fat 1.6 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 148.4 mg, Sugar 1.6 g
RUSTICO HONEY WHOLE-WHEAT BREAD
From Frank Morales, executive chef at Rustico in Alexandria, VA. via the Washington Post. Note: If you'd rather use a stand mixer, fit it with a dough hook and knead at medium speed for 6 to 8 minutes. MAKE AHEAD: This is a double-rise dough that needs 2 to 3 hours' resting time.
Provided by gailanng
Categories Yeast Breads
Time 4h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place the lukewarm water in a small bowl and sprinkle the yeast over the surface. Let it sit for 5 minutes.
- Meanwhile, combine the hot water, honey, shortening and salt in a large bowl, stirring until the honey and shortening have melted. Let cool until lukewarm, then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted unbleached all-purposevflour; beat until well combined.
- Add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough.
- Generously flour a work surface; turn the dough out onto it and knead for about 10 minutes or until the dough is very smooth and elastic.
- Transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. Punch down the dough.
- Use a little shortening to grease a large bowl, then transfer the dough to it. Cover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk.
- Punch down the dough and turn it out onto a newly floured surface; form into a ball. Cover and let the dough rest for 10 minutes.
- Use oil or butter to generously grease a standard-size loaf pan.
- Shape the dough into a loaf and place it in the prepared loaf pan. Cover and let it rest for 30 to 45 minutes, until doubled in bulk.
- When ready to bake, preheat the oven to 375 degrees.
- Bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped.
- Remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.
Nutrition Facts : Calories 2443.2, Fat 36.2, SaturatedFat 9.2, Sodium 3517.9, Carbohydrate 480.2, Fiber 41.4, Sugar 71.5, Protein 69.3
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