Crusty Bread Loaf with Bread Booster
- 2 loaves
- 2 hr 50 min
In bowl of stand mixer fitted with dough hook
attachment, mix whole wheat flour, all-purpose flour and bread booster on low
speed. Stir in sugar, yeast and salt. Beat in warm water on medium-low speed,
scraping down side of bowl occasionally, for 2 to 3 minutes or until ball of
dough starts to form and pulls away from side of bowl.
Transfer dough to lightly floured work surface; divide
dough in half. Knead each half for 8 to 10 minutes or until smooth and elastic,
and dough springs back when lightly pressed with 2 fingers. Cover with tea
towel; let stand for 15 minutes.
Pat each half of dough into 6- x 8-inch (15 x 20 cm)
rectangle. Fold up like a business letter, folding one short side into center
of dough, then folding remaining short side over top. Using heel of your hand,
press open edge closed. Gently pat and roll dough into 12-inch (30 cm) long
log. Place seam side down on parchment paper–lined baking sheet. Cover and let
stand for about 1 hour or until doubled in size.
Preheat oven to 425˚F (220˚C). Brush loaf with warm
water; bake for 5 minutes. Reduce temperature to 400˚F (200˚C). Bake for 20 to 25
minutes or until golden brown and instant-read thermometer inserted into center
of loaf registers 190˚F (88˚C). Let cool completely on rack before slicing.
Alternatively, fit each shaped loaf into greased 9- x 5-inch (23 x 13 cm) loaf
pan. Let stand for about 1 hour, then bake as for free-form loaves. Let cool in
pans for 5 minutes; turn out onto rack. Let cool completely.
in saturated fat