Recipe 2: Whole Grain Bread Baking

Ingredients

• Whole Wheat Flour – 3 cups
  • High in fiber and natural starches; key for gluten development and dextrinization during baking.
• Warm Water – 1 ½ cups (about 110°F)
  • Provides hydration for gluten formation and yeast activity.
• Active Dry Yeast – 2 ¼ teaspoons (1 packet)
  • Facilitates fermentation and leavening.
• Honey or Maple Syrup – 2 tablespoons
  • Acts as food for yeast and contributes to the Maillard reaction during baking.
• Salt – 1 ½ teaspoons
  • Strengthens gluten network and enhances flavor.
• Olive Oil – 2 tablespoons
  • Adds fat, aiding in tenderness and flavor.

Instructions

1. Preparation:
   • Mise en Place: Gather all ingredients and tools needed for dough preparation.
   • Activating Yeast:
     • In a small bowl, combine warm water, yeast, and honey. Let sit for about 5-10 minutes until frothy.
     • Key Topic Note: This step ensures yeast viability; observing fermentation banner compounds such as CO2.
2. Making the Dough:
   • Mixing:
     • In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center and pour in yeast mixture and olive oil.
     • Stir until a rough dough forms, then transfer to a lightly floured surface.
     • Key Topic Note: Hydration of flour initiates gluten network formation essential for trapping CO2 during fermentation.
   • Kneading:
     • Knead the dough for 8-10 minutes until smooth and elastic.
     • Key Topic Note: Kneading aligns gluten strands, enhancing strength; tactile observation helps understand dough development.
3. First Rise:
   • Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place (ideally 75°F) until doubled in size, about 1-2 hours.
   • Key Topic Note: Yeast fermentation produces ethanol and CO2, visualizing rising dough helps connect gas production with structure development.
4. Shaping and Second Rise:
   • Punch down the dough to deflate, shape into a loaf, and place it in a greased loaf pan. Allow to rise again until it crests above the pan.
   • Key Topic Note: Final proof allows for further gluten relaxation and structure setting.
5. Baking:
   • Preheat the oven to 375°F.
   • Bake for 30-35 minutes or until the loaf sounds hollow when tapped and has a rich brown crust.
   • Key Topic Note: Dextrinization and Maillard reactions develop crust color and flavor. Whole grains contribute to fiber content, affecting texture and density.
6. Cooling:
   • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   • Key Topic Note: Cooling allows internal structure to set, preventing doughiness.

Learning Objectives Illustrated

• Gluten Development: Must be noted during kneading and rising.
• Starch Gelatinization: Occurs within the dough as it bakes.
• Dextrinization and Maillard Reaction: Observed in crust browning.
• Role of Fiber: Whole grains exhibit differences in texture and density compared to refined flours.