Most weekends I like to make some bread. It is always for my Sunday sandwiches. I am still learning the subtleties of all the variables of making bread from the flour one uses, to the tackiness of the dough, to the length of the rise. This time, I ran out of my bread flour so I used wheat flour. I do not really know what the difference of the flours is. So I Googled the question and here is an excerpt from a running blog:
” Now, more generally, ‘bread flour’ usually means white flour which has a protein content strong enough to raise yeasted bread. For example, the King Arthur bread flour I use is 12.8% protein. All purpose flour, also white, i.e. bran and germ removed, has less protein, and all by itself won’t raise a yeasted bread quite as well as bread flour. The King Arthur White Whole Wheat flour I use is 13.2% protein, which is plenty strong enough for bread. There is also ‘high-gluten’ flour, which KA has a ‘Sir Lancelot’ brand with 14.2% protein. Such a high protein content by itself might make a loaf of bread somewhat harder than bread flour.”
The result was pretty good. I had the rise I wanted. I would have liked a slightly softer inside of the roll. I feel this roll was a little dense. So use a 50/50 blend of the flours rather than the 75/25 wheat based.
- 1 cup of bread flour
- 3 cups of whole wheat flour
- 1 1/4 cup warm water
- 1 tbsp yeast
- 1 tsp salt
- 1 tbsp olive oil
In a your mixing bowl, combine the water, yeast and salt. Mix well and let foam for about 10 minutes.
Add 1 cup of each flour and use your bread hook and blend on low and raise a little until mixed. Then, keep adding the flour 1/2 cup at a time. The 4 cups should be just about right. You want a slightly tacky dough. Remove to a lightly floured surface and knead for a few minutes. When the kneading is complete, place in a lightly oiled bowl.
Roll the dough in the oil. Cover with a damp towel and move to a dark area and let double in size. Should take 60 minutes, maybe a little more.
Then, divide into 6 even pieces. Roll in your hands to form the roll like shape. Place on a tray with baking spray. Bake in a 325 degree oven for 18 – 20 minutes. Enjoy!