Galganov's Recipe for
One Loaf of Light (35 %) Whole Wheat Bread!

Now let's go make a loaf of this delightful, light whole wheat bread!

Method I (mixing):

1. Sprinkle yeast onto warm water and let sit a few minutes until yeast begins to foam.
2. Add salt, sugar and oil and mix vigorously.
3. Add 1 cup of whole wheat flour and beat 100 strong strokes with a wooden spoon (until batter is smooth).
4. Add 1 cup white flour and mix in fully.
5. Add an additional 1/2 cup of white flour and work it in fully. Then add 1/4 cup (or less) at a time only until the stickiness is gone from the dough (add no more than 1/4 cup at a time as you come near the end - working the dough by hand once it becomes too hard to work with the spoon).
6. Knead the dough for about 7 minutes - until it feels silky-smooth.
7. Form the dough into a flattened ball and rub a thin coat of oil over the surface of the dough. Then return the dough to the mixing bowl and cover it.
8. Put the bowl in a warm, draft-free place (we use the oven with the oven light on) and let it rise for 70 minutes (or until the dough has doubled in bulk).

Method II (forming):

1. Turn dough out onto your (lightly floured) work surface. Press the bubbles out of the dough - flattening it out. Cover it with a dish towel and let it rest for about 5 minutes.
2. knead and shape the dough and place it in the loaf pan.
3. cover the loaf with a piece of parchment paper (or wax paper although it sticks a little more) or a cotton tea towel and let rise in a warm, draft-free place for 45 minutes or until double in bulk.

Method III (baking):

1. Preheat the oven to:
      if metal - 475^oF (246^oC)
      if glass or silicon - 455^oF (234^oC)
2. Put loaf in middle of hot oven and bake for 13 minutes
3. After 13 minutes, lower the temperature of the oven to:
      if metal - 450^oF (232^oC)
      if glass or silicon - 430^oF (221^oC)
   Cover the loaf loosely with a piece of tin foil and bake it for an additional 25 minutes. (Leave the loaf to bake uncovered if you want a deeper, harder crust.)
4. Tap test (tap the bottom of the loaf) to check for doneness. If tapping the bottom of the loaf yeilds a hollow sound the loaf is cooked. Otherwise, return the loaf to the oven for just a few minutes more.
5. When cooked, move to a wire rack to cool.

Best of Light (35 %) Whole Wheat Bread Recipes

This isn't the lightest whole wheat bread ever. One could, if one were so inclined go to 25 percent (or even less) but this is just about as low as we go.  We may, occasionally, start with 3/4 cup of whole wheat for a 30 % (roughly) but if we're doing lighter than that, we will usually, simply, go to the Basic White Bread.

Mostly oil free, this vegan loaf weighs in excess of one pound (over 1/2 kilo).  It has less than one teaspoon of salt and and only a tablespoon of sugar (and you can reduce these further if you wish). While you may elect to make small adjustments based on taste, this vegan loaf is an excellent, all purpose, light whole wheat bread AND ... if you add in some extra bran and/or wheat germ you boost, handily, the fiber count in your loaf.

As with most of our recipes, no particularly special tools are required to make this light whole wheat bread. This is a foundation bread in many households. Like the basic white utility bread, this loaf is not sweet, salty or rich with milk. It is simply a wholesome tasting, light whole wheat bread with cracked wheat berries. Also like the basic white utility bread, Jewish bakers may be confident that this recipe is kosher and pareve, just as Muslim home bakers will know this recipe is halal.

•  The Classic Grilled Cheese Sandwich
•  The Bacon Lettuce and Tomato Sandwich (BLT)
•  The Classic, Double-Decker Clubhouse Sandwich

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