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.
Ingredients
- all-purpose flour: 3 cups
- whole wheat flour: 3 cups
- brown sugar: 0.25 cup
- instant yeast: 2 Tbsp
- ½ teaspoons salt: 1 piece
- ½ cups warm water (110 to 120 degrees F): 3 piece
- vegetable oil: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
