Everyday Whole-Grain Bread Bakealong: Challenge #3

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King Arthur Flour has proclaimed October as Bake for Good Month. In recognition of this, October’s Bakealong challenge features Everyday Whole-Grain Bread, a recipe that’s been baked and the loaves donated to hundreds of thousands of needy families around the country.

Our Bake for Good: Kids program teaches middle school kids how to bake bread — and how to share with those less fortunate, as well. Thus far, we’ve reached over 300,000 kids (and their families) with this program.

If you’re inspired to make the pledge to bake for good with us this month, this simple recipe’s the perfect candidate. Keep one loaf for yourself; give the other away. A friend, a neighbor, a local firefighter, or one of your community’s countless volunteers will enjoy bread that’s ideal for sandwiches, toast, French toast, grilled cheese, or …  

Want to #bakeforgood? This whole-grain recipe is a great place to start. Click To Tweet

If you’ve never baked yeast bread before, now’s your chance. For the perfect loaf, check out our bread technique tip videos.

And if you’re a more seasoned baker, don’t feel you have to limit yourself to just a plain loaf. Make the dough, then shape, fill, and top it as you like; it’s the perfect blank canvas, ready and waiting for your most imaginative treatment.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Make the dough

Combine the following in a large bowl:

2 cups warm water
1/4 cup sugar
2 1/4 teaspoons active dry yeast or instant yeast (1 packet yeast)
3 cups (12 ounces) King Arthur White Whole Wheat Flour
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon salt
1/4 cup vegetable oil

Mix everything together, and then knead until smooth. The dough will be a bit sticky; it’ll cling just a bit to the kneading surface, or sides of the bowl (above).

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Place the kneaded dough into an oiled bowl. If you’ve prepared the dough by hand, go ahead and use the same bowl you mixed it in.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Let the dough rise

Cover the dough with plastic wrap (or a clear shower cap, as I’ve done here).

Place the dough somewhere warm (65°F to 75° is ideal) to rise until it’s doubled in size, about 1 1/2 hours.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

I guess maybe I should have used a larger bowl!

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Gently deflate the dough, and shape it into a smooth round. This makes it easier to divide in half — which is your next step.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Shape the loaves; let them rise

Divide the dough in half, and shape each piece into an 8″ to 10″ log, or even longer if you like. If you’re using a bread pan, make it 8″; if you’re going freeform, the loaf can be whatever length you want. For more shaping ideas, see the end of this post.

Tent the loaves with lightly greased plastic wrap, and let them rise for 30 minutes.

While the loaves are rising, preheat your oven to 375°F.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

See how both loaves have expanded after just 30 minutes?

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Bake the bread

Bake the risen loaves for about 30 minutes, until they’re golden brown. If you have a digital thermometer, the internal temperature at the center of each will be about 190°F.

Remove the sandwich loaf from its pan, brushing its crust with melted butter, if desired. Transfer both loaves to a rack to cool completely.

So you’re already a good bread baker, and would like to spread your wings a bit?

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Try some interesting variations

Make a couple of seeded braids. For two loaves, divide each half of the dough into three pieces, and braid. Brush with water and sprinkle with seeds, if desired. Bake as directed in the recipe above.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Or a nice big batch of dinner rolls. This recipe will make 32 small rolls. Place the rolls in lightly greased pans (8″ or 9″ round, 8″ or 9″ square, or 9″ x 13″), let them rise, and bake for about 20 minutes in a preheated 350°F oven.

Everyday Whole-Grain Bread Bakealong via @kingarthurflour

Or cinnamon buns. Of course.

Make a filling of a generous 1 cup brown sugar + 2 tablespoons ground cinnamon. Divide the dough in half, roll each half into a 16″ x 8″ rectangle, and sprinkle with the filling. Roll up the long way, and cut each log into 16 buns. Place them in the pans of your choice, leaving a bit of space among them for the dough to rise. Let the buns rise, then bake for about 20 minutes in a preheated 350°F oven. When lukewarm, ice with confectioners’ sugar mixed with enough milk or cream to make a smooth, spreadable frosting.

And remember to #bakealong!

Note: For all of you gluten-free bakers out there, our Gluten-Free Whole-Grain Bread recipe is a good choice for this month’s Challenge.

Interested in more? See our complete collection of Bakealong recipes.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Laura Graham

    I love this recipe!!!! I make it at least once every two weeks. I love it just as is, free form or making it into a a cinnamon sugar swirl loaf. It is a go to and so easy. I find mine needs longer than the recipe states to rise and maybe a little more water (but that is probably due to my measuring skills). It is a forgiving recipe and produces a light textured and flavored bread. It is so easy and soooooooo good! Our most recent house guest thought I was such a good baker when I made this…Thank you KAF because I could only give your recipe credit. I love that I have an internal temp to tell me when the loaf is done, so easy! It is always done perfectly and no second guessing.

    Reply
  2. Jill

    why isn’t there a print recipe link on this post like the August and September Bakealong posts? I really like the format that was used on that link and wanted to keep all the printed recipes together.

    Reply
    1. The Baker's Hotline

      We’re glad to hear that you’re collecting them, Jill! Not to worry, if you click through to the recipe page itself, you can click on “print recipe” to get the same printable format. Mollie@KAF

  3. Maggie Brier

    Is your white whole wheat flour processed in the same nut-free facility as your all-purpose flour, or is it processed where there may be cross contamination?

    Reply
    1. The Baker's Hotline

      Thanks for asking, Maggie. Our five Signature Flours (All Purpose, Bread, Whole Wheat, White Whole Wheat, and Self-Rising, plus their Organic versions) don’t have peanuts or tree nuts added to them as ingredients and are milled in dedicated wheat-only facilities. KAF’s specialty flours (e.g., French-style, Italian-style, First clear, etc.), plus many of our mixes and ingredients, are prepared here in our Vermont facility where they share equipment with tree nuts. Please keep in mind that we do not test our finished products for allergens. Because of this, we can’t guarantee there’s never the opportunity for them to come in contact with allergens, for instance, on shared equipment or during shipping or storage. Please let us know if we can answer any other questions for you. Kye@KAF

    1. The Baker's Hotline

      You sure can, Renate. Just substitute 8 oz (1 cup) of your sourdough for 4 oz (1 cup) of the flour and 4 oz (1/2 cup) of the water called for in the recipe. If the starter is coming straight from the fridge, you may want to use even warmer water for the remaining water so as not to slow the rise down too much. Hope this helps and happy baking! Mollie@KAF

  4. D. Magargal

    Could you bake this bread in a Dutch oven to make it more of an artisan oaf? If so…what change to the recipe would be needed? Thanks!

    Reply
    1. The Baker's Hotline

      D, artisan style loaves are typically made from straight doughs (those that are made from just flour, salt, water, and yeast) like this No-Knead Crusty Whole Wheat Bread: http://bit.ly/2fGd6QX By comparison, this enriched dough won’t ever have quite the same texture, but you could give it a go in a Dutch oven anyways. We’d suggest putting the bread in a cold oven, and setting the oven temperature to 450°F.
      Once the oven is up to temp, bake the bread for 25-30 minutes with the lid on. Then remove the lid and continue to bake until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Happy baking! Mollie@KAF

  5. Sunny

    Two questions. 1. What is the process if you want to freeze the rolls/cinnamon roll dough and then de-frost and bake? 2. Is it possible to halve this receipt? If yes, are there any ingredients that cannot be halved?

    Reply
    1. The Baker's Hotline

      Sunny, yes, this recipe can be easily halved, but might we tempt you to bake both loaves and share one with a friend or neighbor instead (in the spirit of our Bake for Good Campaign: http://bit.ly/Po8KPx)? Our blog post on freezing to save time during the holidays will also walk you through how to freeze (and defrost) shaped rolls or cinnamon rolls: http://bit.ly/1blpfyB Happy baking! Mollie@KAF

  6. Mira

    Hi,
    I am new to your site and new to baking with yeast. In the recipe, you mention
    using ” active dry yeast” or ” instant yeast ” ?
    What is the difference? Baking temperature ? Time ? Taste ?
    Thanks for the answer….
    ~~ Mira

    Reply
    1. The Baker's Hotline

      Mira, we’re so glad you found your way to us! Despite differences in the size of the granules, we find that these two types of yeast can be used interchangeably. You can read more about both types in our blog article entitled “Which yeast to Use”: http://bit.ly/2fGcZXu Let us know how else we can help get you headed down the road to yeast baking success! Mollie@KAF

  7. Vonnie

    love this recipe ! bread was perfect and the cinnamon rolls awesome.I baked them on parchmen paper after they baked I turned them over on cooling rack all the gooey filling ran back through rolls making them so yummy. Love KAF learn something new all the time.Bakealong is so much fun.

    Reply

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