I also found a great 100% whole wheat bread recipe that is failed-proof, great tasting, a bit sweet and extremely soft. It's the Classic 100% Whole Wheat Sandwich Bread from KingArthurFlour.com. This might not be a novel idea but I was still proud of myself for figuring this out on my own... I sprinkled the bread dough with cinnamon sugar and made it cinnamon bread. The result was sweet and spicy, soft loaf of bread which was made from all whole wheat flour!
Ingredients
- 14 oz. whole wheat flour
- 2 1/2 teaspoons instant yeast
- 1 1/2 teaspoons sea salt
- 9 oz. warm soy milk
- 1 1/2 oz. light tasting olive oil
- 3 oz. Agave nectar
- 1 egg and a tablespoon of water - lightly whisked together to make egg wash
- 3 tablespoons raw sugar
- 2 teaspoons ground cinnamon
Directions
- With an electric mixer with a hook attachment, stir the first 6 ingredients at low speed for 3 minutes. Take a 10 minutes break. And stir 3-4 minutes more until the dough holds together and climbs up the hook. Or mix and knead the dough by hands for about the same time.
- Ball up the bread dough. Let rise in a bowl covered with plastic wrap for about an hour or a bit more.
- Grease a 4 1/2 inch by 8 1/2 inch loaf pan. In a small bowl, combine sugar with cinnamon.
- Stretch out the dough on an oiled surface (I used a silicone mat with a few drops of olive oil.) Brush with egg wash. Sprinkle with cinnamon sugar. Roll the dough into a log. Crimp shut the seams including both ends. Let rise for about an hour in the prepared loaf pan covered lightly with greased plastic wrap until the bread dome above the pan.
- About 15 minutes before the dough is ready, adjust the oven rack to the middle and preheat to 400 degrees.
- Reduce the heat to 350 after putting in the bread and bake for 35 to 40 minutes. Let cool for at least an hour on a cooling rack before slicing.
