This half whole wheat and half white bread is every bit as delicious as its all white counterpart, and with a food processor, these loaves come together with little fuss. When the dough’s on its first proofing, go ahead start up a batch of soup. By the time the soup’s been prepared and done simmering, the bread is almost ready!
Although you can sub all white for wheat, don’t go all whole wheat. All wheat bread is a finicky beast, and needs much more tweaking for a good loaf.
ingredients
12.75 oz (3 cups) All-purpose or Bread Flour
1 Tablespoon Sugar*
2 1/4 Teaspoons Instant Yeast*
2 1/2 Teaspoons Table Salt
3 oz (6 Tablespoons) Butter, unsalted, cut into 1” chunks
16 oz (2 cups) Water, lukewarm (about 80-90F)*
deviations & tips
A 14 cup food processor is needed for this recipe. If your food processor is smaller or if you’re unsure of its durability, do a single loaf (1/2 recipe) or knead by hand.
For consistent results every time, weigh your ingredients using a kitchen scale.
For a milder wheat taste, try white whole wheat flour. It’s whole wheat flour made from winter white wheat instead of hard red.
*Sub active dry yeast for the instant yeast by first blooming it in the water… Combine active dry yeast, sugar, and 1/3 cup of warm water (105-115F). Let sit for 5 minutes or until foamy. Blend in 1 2/3 cup of cold water.
the method
Lightly grease a large bowl and 2 - 9 x 5 loaf pans.
Combine flours, sugar, instant yeast, and salt. (If using active dry yeast, don’t add it to the flour; follow tip above.) Transfer flour mixture to a food processor fitted with a chopping or dough blade and add butter. Process until fully incorporated.
Add butter chunks.
Process until no lumps are visible.
With food processor running, slowly add water (or water and active dry yeast mixture) through the small feed tube. After the dough cleans the sides of the bowl, process for an additional 45 seconds. Alternatively, you may knead the dough by hand or in a large mixer fitted with a dough hook for 8 minutes.
Beginning of dough processing.
After dough cleans the bowl, process 45 seconds.
Transfer dough to the large greased bowl and cover with lightly greased plastic wrap or with a shower cap. Proof in a warm (not hot) place for 60-90 minutes or until the dough is marshmallow-y and has about doubled in size.
Turn dough onto a very lightly greased surface and let rest for about 10 minutes to relax the glutinous bonds. Divide the dough into 2 pieces roughly equal in size. The entire mass should weigh about 2 pounds, 13 oz. So, each loaf should weigh approximately 1 pound, 6.5 oz. Shape dough into loaf, pressing together seams and gently tucking seams under. Place in loaf pan seam side down. Repeat for second loaf.
Press into 9 x 12 rectangle.
Fold short ends in.
Fold in half.
Press together seams and gently fold them under.
Cover pans with greased plastic wrap or shower caps. Proof for about 45 - 60 minutes or until dough crowns about 1” over pans. If you let the dough get much higher than that, it may deflate during baking.
Proofing (in oven in proof mode).
Maybe a little over-proofed, but I’ll get over it!
About 30 - 45 minutes into proofing, pre-heat oven to 400F. Bake for 30-35 minutes or until the internal bread temperature is at least 190F. Immediately remove from pans to keep crust from getting soggy, and transfer to cooling rack. Let cool for at least 30 minutes before cutting. To keep bread from going stale, freeze whatever you won’t use within a few days.
Bread should be golden brown on top.
Whole Wheat and White Blend Bread