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A Painting Of Many Different Animals In The Woods You can use 1 cup of bread flour in the sponge in step 1 or save it for the remaining dough in step 2. if using 1 cup (130g) of bread flour in step 2, you’ll also need the 1 3 cup (43g) of whole wheat flour. honey: honey produced the best tasting bread. in a pinch, you can use regular granulated sugar or brown sugar. To make softer loaves, try letting the dough rest for about 20 minutes before kneading. this gives the flour time to absorb the water and softens the grains of whole wheat. there are some other ingredients that can be added to any recipe that also help make a softer texture: potato flakes (1 4 – 1 2 cup), honey (2 4 tablespoons), milk.

D0 Bf D0 Bf D0 B1 D0 B0 D0 B6 D0 Be D0 B2 Preparing yeast and dough. activate yeast: first, warm the water and milk to 105° 115°f and pour into the bowl of a stand mixer. stir in the honey and yeast. then, set aside for 5 10 minutes until the mixture has become frothy. mix in remaining ingredients: add the salt, melted butter and flour to the bowl. In a stand mixer of mixing bowl: add 4.5 cups wheat flour and yeast to the bowl and stir to combine. add warm water and mix. cover and allow to rest for 15 minutes. add: add vital wheat gluten, salt, melted butter, honey, greek yogurt and mix well. knead: add 1 ½ cups of flour and mix. Liquid ingredients. add melted butter, honey, evaporated milk and salt in a large bowl. pour the yeast mixture once bubbly and mix. measure the flour. then add 3 cups flour (and wheat gluten if using). knead with your hands or use a bread hook in a stand mixer. keep adding 1 cup flour in at a time and mix. Baking the bread. preheat the oven at the end of the rising time. brush the top with egg wash and move to the hot oven. bake for about 20 minutes, then carefully "tent" the bread with aluminum foil to prevent it from getting too dark. if you don't mind a deep golden brown, don't worry about tenting the bread.