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  • (mellow music)

  • - Hey guys it's Natasha of Natashaskitchen.com.

  • Today I'm gonna show you how to make

  • my mom's famous light rye and whole wheat bread.

  • This recipe is delicious for sandwiches,

  • it's just a great all purpose bread.

  • You're gonna love it.

  • It does take some time because it has a lot of

  • rising time, but very little actual active time.

  • So let's get started on this great bread recipe.

  • Let's talk about this easy list of ingredients.

  • You'll need two and 1/4 cups of warm water,

  • 1/2 a tablespoon of salt, one and 1/2 tablespoons of sugar,

  • two teaspoons of active dry yeast,

  • 3/4 cup plus another two and 1/2 cups of

  • Better for Bread flour or Canadian flour.

  • Then you'll need 3/4 cups of whole wheat flour,

  • 3/4 cup of rye flour, 2 tablespoons of Canola oil

  • and you'll need a sifter.

  • Let's get started with making this bread.

  • This first part is so easy

  • you can make it while drinking your coffee.

  • You're gonna take your two and 1/4 cups of water.

  • Make sure it's warm water not hot or cold

  • because you want the yeast to be activated

  • but you don't want to kill it with hot water.

  • Then add your sugar and your salt

  • and whisk those together to combine.

  • Next you're gonna sift in your 3/4 cup of each flour

  • along with your yeast.

  • And just sift those together right into the mixing bowl.

  • (mellow music)

  • See all that really great stuff

  • at the bottom of the sifter?

  • You don't want to get rid of that

  • because it's packed with all the

  • good stuff from these flours.

  • So go ahead and toss that into your mix.

  • Then you're gonna whisk everything together.

  • You should have something like a

  • pancake batter consistency or a cake batter.

  • You're gonna just let that sit at room temperature

  • for about three hours, and stir it every hour or so.

  • There we go, see how it's all smooth and nice?

  • The batter's ready.

  • It's been about three hours, we've been mixing

  • it every hour and it's nice and fluffy now.

  • So what we're gonna do is set the bowl onto the mixer

  • and using the dough hook,

  • stir in about a 1/2 a cup of flour.

  • Then we're gonna add in about

  • a heaping tablespoon of flour and letting that

  • really blend together before you add more flour.

  • So this whole thing takes about 15, 20 minutes.

  • This is the part that takes the longest amount of time

  • but it's so worth it.

  • So you're gonna start by adding about a 1/2 a cup

  • of the Better for Bread flour.

  • Let that really blend into the batter.

  • (mellow music)

  • (blender motor humming)

  • Scrape down the bowl as you go

  • to get all that flour really well incorporated

  • into the batter.

  • Add a heaping tablespoon at a time of flour.

  • Continue to let that mix in on speed two.

  • (mixer motor humming)

  • okay, we're putting in our last heaping tablespoon.

  • You can see what the dough looks like right now,

  • it's still sticking to the bowl.

  • Just turn that back on till it's well incorporated.

  • (mixer motor humming)

  • Alright once you have all the flour mixed in

  • go ahead and add your two tablespoons of Canola oil.

  • After adding the oil you're gonna let that mix

  • for about ten minutes on speed two

  • just until it's no longer sticking to the walls.

  • While your mixer's going, go ahead

  • and grease two bread pans.

  • If you don't have bread pans at home

  • it's okay to not use them.

  • You can just make your bread right on a cookie sheet.

  • That's what my mom's done in the past

  • and it actually turns out very nice.

  • (mixer motor humming)

  • Alright you'll see the dough's no longer

  • sticking to the walls.

  • Adding the oil can be a little bit tricky

  • because at first it looks like

  • it's coming off of the walls

  • and then it looks like it's really sticking to the walls

  • like you didn't add enough flour.

  • But after about 20 minutes of mixing

  • it actually does come off the walls.

  • It still feels sticky to the touch.

  • But you know it's done when it actually

  • comes off the walls of the mixer.

  • So you don't need to add more flour.

  • Take your dough hook out of your dough.

  • You're gonna see it's nice and elastic.

  • You're gonna leave this uncovered at room temperature

  • for about 45 minutes and it's gonna double in volume.

  • The dough is now double in size.

  • Transfer the dough onto the countertop.

  • It's gonna stick to the bowl a little bit

  • and that's okay.

  • Just get it out onto the countertop.

  • It's nice to have well oiled fingers

  • that way the dough won't stick to your hands.

  • Form it into kind of a log shape.

  • Then what you're gonna do is

  • take it down the center and just pinch it off.

  • Then you end up with two pieces, easy as that.

  • Then after that we're gonna take

  • each piece and transfer it into

  • the prepared bread pan.

  • (mellow music)

  • Once it's in the bread pan just go ahead

  • and mold it to the pan

  • so that you don't have any empty spaces in the corners.

  • Once you have the dough molded

  • to your bread pan, you're gonna let it sit

  • uncovered at room temperature for about an hour and a half.

  • You want it to triple in volume.

  • Just before it's done rising,

  • you're gonna preheat your oven to 360 degrees Fahrenheit.

  • (mellow music)

  • Our bread is now tripled in size

  • and it's ready to go in the oven.

  • Bake at 360 for about 55 minutes

  • and it's gonna be a beautiful golden brown when it's done.

  • As soon as the bread comes out of the oven

  • go ahead and butter the top lightly.

  • Take it out of the molds right away.

  • If you keep it in the molds it can get

  • kind of moist and mushy and you want the crust

  • to stay nice and crisp and perfect.

  • So take it out right away.

  • Put it on a wire rack to cool and that's it.

  • Just wait for it to cool down a little bit

  • and then you can enjoy.

  • - Thank you, good bread.

  • (mellow music)

  • Good bread mama.

  • Good bread.

  • (mellow music)

  • Bye guys!

(mellow music)

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B1 中級

媽媽的簡易全麥麵包食譜-娜塔莎的廚房。 (Mom's Easy Whole Wheat Bread Recipe - Natasha's Kitchen)

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    林宜悉 發佈於 2021 年 01 月 14 日
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