If you are new to whole grain baking, you may have realized by now that the battle is getting a good crumb. This bread recipe will help you on that journey! It gives a lovely crumb that slices beautifully for sandwich making or toast.
One of the most important steps in your whole grain bread making journey is giving your dough time to autolyse. This simply means you let your bread rest for a period of time before the kneading process or stretch and fold process begins.
If my recipe uses commercial yeast, I autolyse BEFORE adding it in. This maintains the longevity of the yeasts life.
Whole Grain 3 Egg Bread
Rich bread make with freshly milled flour that is full of protein. Great way to use up extra eggs.
Ingredients
- 2 cups hard white/red wheat, milled
- 1 cup milk or water
- 1/4 cup sugar
- 2 TBSP oil
- 3 eggs
- 1.5 tsp salt
- 1 TBSP instant yeast
Instructions
Mix first 5 ingredients. Cover and rest. Add salt. Cover and rest (one of these rests should be at LEAST 20 minutes).
2. add INSTANT yeast.
3. *mill an extra 2/3 cup of hard white wheat and reserve it. You may need it if you use large eggs. Your dough will have a more batter like texture, but should hold its shape for a few seconds if you push it with a spatula. **See my full YouTube video for the correct consistency.** You may need to add some of the extra milled flour at this point. Do not add it before this step! Knead at least 8 minutes.
5.It will not rise much it’s first rise, which would be 40-55 minutes covered.
6. Shape and rise in 9x5 bread pan for 50 minutes covered (greased Saran Wrap works well).
7. Brush the top with a scrambled egg. Bake at 375 degrees F for 30-40 minutes. You may need to cover the top with foil for the last 15 minutes. 🤌🏼