Stone-Ground Wheat Bread Dough
- 2 1/4 cups unbleached all-purpose flour, divided
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 1 cup plus 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 1/4 cups stone-ground wheat flour
- 1 tablespoon unbleached all-purpose flour
- Vegetable cooking spray
- 1 egg white, lightly beaten
- 1 tablespoon cold water
- Combine 1 1/2 cups all-purpose flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine water and oil in a small saucepan; heat until very warm (120u0b0 to 130u0b0). Gradually add warm water and oil to flour mixture, beating well at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Gradually add remaining 3/4 cup all-purpose flour, beating 2 minutes at medium speed. Gradually stir in stone-ground wheat flour to make a soft dough.
- Sprinkle 1 tablespoon all-purpose flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover tightly, and refrigerate 8 hours or up to 3 days, or cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and divide into 4 equal portions, if desired. Place each portion in a labeled heavy-duty, zip-top plastic bag or in a labeled airtight container. Store in refrigerator up to 3 days or in freezer up to 1 month. Let dough thaw at room temperature, and proceed with recipes as directed.
- To make a loaf, punch dough down, and roll entire recipe of dough into a 14- x 7-inch rectangle. Roll up dough, jellyroll fashion, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
- Combine egg white and 1 tablespoon water in a small bowl, stirring well. Brush egg white mixture over loaf. Bake at 350u0b0 for 35 to 45 minutes or until bread sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
flour, sugar, salt, active dry yeast, water, vegetable oil, stoneground wheat flour, flour, vegetable cooking spray, egg, cold water
Taken from www.myrecipes.com/recipe/stone-ground-wheat-bread-dough (may not work)