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So...didn't really like that recipe, and plan on sticking to my usual recipe for wheat bread in the future.
To make the following bread, you will want a bag of King Arthur Flour's White Whole Wheat Flour.
recipe adapted from the Joy of Cooking
2 1/2 teaspoons active dry yeast
2 1/4 cup water 105-115 degrees Fahrenheit
3 cups bread flour
3 cups white whole wheat flour
2 tablespoons sugar
1 tablespoon melted butter
1 tablespoon salt
Proof the yeast in 1/4 cup of the warm water; add to mixing bowl of stand mixer after 3 minutes. Add remaining 2 cups of warm water. Mix in 2 cups of the bread flour, 1 cup of the white whole wheat flour, sugar, salt, and butter on low speed using beater attachment. Gradually add remaining 3 cups of flour until dough is a shaggy mass. At this point, let the dough sit for 10 minutes. Change the beater attachment for the dough hook, scraping dough from beater. With dough hook, knead dough for 10 minutes, until dough is smooth and elastic. You may need to add some flour to the dough if it is too moist; the dough should be clearing the sides of the bowl. You will know you have added enough flour when you can firmly grasp the ball of dough and it comes away cleanly; it will still feel moist but not sticky.
By hand: Mix together ingredients as said above, with hands or wooden spoon, gradually adding flour until shaggy mass forms. Let rest for 10 minutes. Turn shaggy mass out on to countertop and bring dough into a ball. Begin kneading, adding additional flour as necessary, until dough reaches moist but not sticky as mentioned above. Knead for 10 minutes until dough is smooth and elastic.
Put dough into greased 8-cup measure. Dough will measure about 4 cups. Cover with greased plastic wrap and towel. The dough can either go into the fridge for a slow rise or be left out on the counter for a short rise. Either way, the dough is ready to be shaped when it has doubled in volume. When dough has doubled in volume, it should be folded before being shaped. To fold dough, cut dough into portions needed for shaping (4 equal pieces for mini boules, 2 pieces for larger boules or loaves). Take a piece of dough and slightly stretch it out into a rectangular shape. Fold the sides of the rectangle in toward each other, then fold the top and bottom of the rectangle together. Work the top and bottom edges of the rectangle together with the heels of your hands, rolling the piece of dough with your hands. Repeat the folding process several times; this will evenly distribute air bubbles from the first rise throughout the dough. Finally, shape the dough. To make a loaf, leave in the log shape reached as a result of the final folding and put into a greased loaf pan. To make a boule, shape into a ball, with the ends of the dough tucked into the bottom of the boule.
For the final rise, cover the loaf pans in the greased plastic wrap from the first rise and put a towel over them. If making boules, put the boules on parchment paper and cover with a floured flour-sack towel or piece of baker's canvas. Let the shaped loaves/boules rise for an hour or so. Preheat the oven to 450 before the rise finishes, and put a small baking pan or Dutch oven in the bottom of the oven to heat. Boil some water. Add a cup of the hot water to the hot baking pan or Dutch oven shortly before the bread goes into the oven.
Bake at 450 degrees for 10 minutes, then lower the heat to 350. The loaves are finished when they reach an internal temperature of 200 degrees.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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