Dutch Whole Wheat Bread
I don’t know about you, but I don’t like bread that sticks to the roof of my mouth. I have tried many recipes and this recipe from Toine is the closest to the bread I was used to. I didn’t have to change anything to his recipe. If you like to watch the video instead of the pictures I post here, you can watch the video on Toine’s Kitchen
I also used this same recipe for white bread, just use white bread flour.
Ingredients
- 500 g Whole wheat flour500g = 4½ Cups of whole wheat flour
- 310 ml Water at 43ºC (110F)310ml = 1¼cup + 1Tbsp of water
- 7 g Instant yeast7g = 1 packet = 2¼ tsp of instant yeast
- 20 g Unsalted butter 20g =1½Tbsp of butter
- 5 g Sugar = 1¼ tsp of sugar
- 8 g Salt = scant 1½ tsp of salt
- Butter for greasing your loaf pan
- Water for creating steam inside your oven
Instructions
Making the dough
- Make sure your water is 43ºC (110F).
- Sift the flour into the bowl of your stand mixer.
- Create a well in the flour, then sprinkle the salt on one side of the well, and the yeast on the opposite side of the well.
- You need to keep the yeast and salt as far away from each other as possible.
- Cut the butter into small pieces, and place them in the well.
- Add the sugar to the well.
- Carefully pour the water into the well.
- Attach the bowl and the dough hook to your stand mixer. Let it mix on low for 5 minutes
- Increase the speed of your mixer, and continue to knead it for 10 minutes, until it forms a ball, and the dough is no longer sticky.
- Pay attention while this is going on — you may have to scrape the edges down from time to time.
- If it looks like the dough isn’t coming together (around the 6-minute mark), try with your hand if you can put it together. If not, you may have to add water. (I ended up adding 2Tbsp of water). Then, continue to let the mixer knead.
1st Proofing- Take the ball of dough from the bowl of the mixer, and use your hands to shape it into a ball.
- The best way I find is to cup the dough ball with your hands, and with your pinkies push the bottom of the ball together. The goal is to create some surface tension.
- Oil a bowl, and put the dough ball in it.
- Cover it with a damp towel, and let it proof in a warm spot for 30 minutes.
- It should double in size.
2nd Proofing- Take the ball of dough and put it on a lightly floured work surface. Push all the air out, until it’s a flattened disk.
- At the top of the circle, fold the left and right arcs towards the center, creating a point.
- The final shape should look like a triangle with a rounded bottom.
- Starting at the point, roll the dough towards you. After every turn, use your thumbs to push the seam back towards the top, to create surface tension, and to “seal” the seam. Repeat until the dough is rolled up.
- Once you have completely rolled the dough, pinch the final seam close, and put it seam-down on a baking sheet.
- Cover it with a damp towel, and let it proof in a warm spot for 25 minutes
- It should be approximately doubled in size.
Shaping and final rise- Melt a little bit of butter, and grease your loaf pan.
- Take the log off your baking sheet, and push it into a flattened rectangle.
- Fold the sides in at an angle, to create a trapezoid shape, with the short edge furthest away from you. Make sure the widest side of the trapezoid will fit in your loaf pan.
- Starting at the short edge, roll the dough towards you. After every turn, use your thumbs to push the seam back towards the top, to create surface tension, and to “seal” the seam. Repeat until the dough is rolled up.
- Once you have completely rolled the dough, pinch the final seam close, and put it seam-down in the buttered loaf pan.
- Cover it with a damp towel, and let it proof in a warm spot for 90 minutes
Baking the bread- Right before the dough has finished its final rise, fill a large baking dish with cold water, and put it in the center of the lowest rack in your oven.
- Preheat your oven to 230ºC (450F), in non-convection mode.
- When the oven is preheated, place your loaf pan on the middle rack, centered above the dish with water.
- Lower your oven’s temperature to 200ºC (395F), and bake the bread for 30 minutes.
- You know the bread is done when the internal temperature reaches 88ºC (190F)
- Cooling
- When the bread is done, let it cool in the loaf pan, on a rack for 15 minutes
- Remove the bread from the pan, and let it cool completely on the rack.
Dutch Whole Wheat Bread
I don't know about you, but I don't like bread that sticks to the roof of my mouth. I have tried many recipes and this recipe from Toine is the closest to the bread I was used to. I didn't have to change anything to his recipe. If you like to watch the video instead of the pictures I post here, you can watch the video on Toine's Kitchen I also used this same recipe for white bread, just use white bread flour.
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Ingredients
- 500 g Whole wheat flour500g = 4½ Cups of whole wheat flour
- 310 ml Water at 43ºC 110F310ml ?=1¼cup + 1Tbsp of water
- 7 g Instant yeast7g = 1 packet = 2¼ tsp of instant yeast
- 20 g Unsalted butter 20g = 1½Tbsp of butter
- 5 g Sugar5g = 1¼ tsp of sugar
- 8 g Salt = 1½ tsp of salt
- Other
- Butter for greasing your loaf pan
- Water for creating steam inside your oven
Instructions
Making the dough
- Make sure your water is 43ºC (110F).
- Sift the flour into the bowl of your stand mixer.
- Create a well in the flour, then sprinkle the salt on one side of the well, and the yeast on the opposite side of the well.
- You need to keep the yeast and salt as far away from each other as possible.
- Cut the butter into small pieces, and place them in the well.
- Add the sugar to the well.
- Carefully pour the water into the well.
- Attach the bowl and the dough hook to your stand mixer. Let it mix on low for 5 minutes
- Increase the speed of your mixer, and continue to knead it for 10 minutes, until it forms a ball, and the dough is no longer sticky.
- Pay attention while this is going on -- you may have to scrape the edges down from time to time.
- If it looks like the dough isn't coming together (around the 6-minute mark), try with your hand if you can put it together. If not, you may have to add water. (I ended up adding 2Tbsp of water). Then, continue to let the mixer knead.
st Proofing
- Take the ball of dough from the bowl of the mixer, and use your hands to shape it into a ball.
- The best way I find is to cup the dough ball with your hands, and with your pinkies push the bottom of the ball together. The goal is to create some surface tension.
- Oil a bowl, and put the dough ball in it.
- Cover it with a damp towel, and let it proof in a warm spot for 30 minutes.
- It should double in size.
2nd Proofing
- Take the ball of dough and put it on a lightly floured work surface. Push all the air out, until it's a flattened disk.
- At the top of the circle, fold the left and right arcs towards the center, creating a point.
- The final shape should look like a triangle with a rounded bottom.
- Starting at the point, roll the dough towards you. After every turn, use your thumbs to push the seam back towards the top, to create surface tension, and to "seal" the seam. Repeat until the dough is rolled up.
- Once you have completely rolled the dough, pinch the final seam close, and put it seam-down on a baking sheet.
- Cover it with a damp towel, and let it proof in a warm spot for 25 minutes
- It should be approximately doubled in size.
Shaping and final rise
- Melt a little bit of butter, and grease your loaf pan.
- Take the log off your baking sheet, and push it into a flattened rectangle.
- Fold the sides in at an angle, to create a trapezoid shape, with the short edge furthest away from you. Make sure the widest side of the trapezoid will fit in your loaf pan.
- Starting at the short edge, roll the dough towards you. After every turn, use your thumbs to push the seam back towards the top, to create surface tension, and to "seal" the seam. Repeat until the dough is rolled up.
- Once you have completely rolled the dough, pinch the final seam close, and put it seam-down in the buttered loaf pan.
- Cover it with a damp towel, and let it proof in a warm spot for 90 minutes
Baking the bread
- Right before the dough has finished its final rise, fill a large baking dish with cold water, and put it in the center of the lowest rack in your oven.
- Preheat your oven to 230ºC (450F), in non-convection mode.
- When the oven is preheated, place your loaf pan on the middle rack, centered above the dish with water.
- Lower your oven's temperature to 200ºC (395F), and bake the bread for 30 minutes.
- You know the bread is done when the internal temperature reaches 88ºC (190F)
- Cooling
- When the bread is done, let it cool in the loaf pan, on a rack for 15 minutes
- Remove the bread from the pan, and let it cool completely on the rack.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Dat is een lekker brood Arrisje het water loopt me uit de mond,mooi schaaltje ook .
Lol. Dat is een jaj pyrex schaaltje. Die zou jij in Nl in de tweedehands zaakjes zo kunnen krijgen. Hier is het wat minder wat betrefd jaj pyrex.