Hand-Kneaded Whole Wheat Bread

Name: Hand-Kneaded Whole Wheat Bread
Yield: Makes 2 loaves or 16 rolls
Ingredients: 2 1/3 cups, warm water, preferably bottled spring water; 1 1/2 tablespoons, yeast; 1/4 cup, honey; 4 tablespoons, unsalted butter, melted; 2 1/2 teaspoons, table salt; 1/4 cup, rye flour; 1/2 cup, toasted wheat germ; 3 cups, whole-wheat flour, preferably Hodgson Mill Whole Wheat Graham Flour; 2 3/4 cups, unbleached all-purpose flour, plus extra for work surface and dusting rolls

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Appears in Cook's Illustrated January/February 1997

Desserts or Baked Goods

Breads

We set out to find the ideal compromise between heavy, dull-tasting rounds and soft, American-style breads with little flavor.

SERVESMakes 2 loaves or 16 rolls

TIME1¼ hours, plus 1 hour 20 minutes rising and 2 hours cooling

WHY THIS RECIPE WORKS

Our whole wheat bread recipe produces a wheaty but not grainy loaf, chewy but not tough, full-flavored but not overpowering, by using the right amounts and kinds of flour as well as the right proportions of salt, yeast, and sweetener. But o...

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