This is what I make for my everyday wheat bread and the recipe is based on this:
I do all of the mixing and kneading with my KitchenAid mixer with the dough hook, and bake in dark 1-pound pans (don't remember if they are
Calphalon or
Chicago Metallic). I don't think mine are non-stick ... I got them several years ago, but they might be - I've never had a sticking problem. To prep the pans I use a paper towel folded in half 3-4 times and a bit of butter flavored Crisco - rub it into the pan - just use enough to grease the pans.
As for the flour - I just use the store brand from Albertsons for both the bread and whole wheat flours. I store them in 8-qt clear polycarbonate plastic
food storage containers which will hold a 5-lb bag - I just open the bag and pour it in. When I measure, I use a
scoop to scoop the flour out of the bucket and sprinkle into my measuring cup - and scrape level with a
spatula that I use for frosting cakes or the flat side of a
plastic bench scraper (whichever is handy at the time). As I measure out the flour I put it into a large fine mesh sieve set over a bowl - and then sift the flours together, then stir to mix - actually, as I measure I do 1 cup bread, 1 cup WW, 1 cup bread, 1 cup WW, 2 cups bread - then sift.
Honey Butter Whole Wheat Bread
3/4 cup powdered milk
2 Tablespoons Wheat Germ
1/3 cup plus 1 Tablespoon honey
1/3 cup butter, melted
2 cups warm water (105º-115ºF)
2 teaspoons salt
2 packages Active Dry yeast
2 cups whole wheat flour
4 cups bread flour
Dissolve 1 tablespoon honey in the warm water, add the yeast, and set aside to proof.
Add 4 cups flour, powdered milk, wheat germ and salt to mixer bowl and mix on speed 2 for about 15-30 seconds. With the mixer still running - gradually add the yeast water, butter, and ramainder of the honey. Mix for a couple of minutes - stop and scrape down the bowl.
Then, with the mixer running at speed 2 - add the rest of the flour in 1/2 cup increments - allowing to combine completely before adding more. Allow the machine to knead the dough after everything is combined for 3-5 minutes.
Pull the dough out of the mixing bowl onto a lightly floured cutting board and knead a few times by hand and form into a ball. Place in a greased bowl, turn over to coat the top, cover with a clean kitchen towel, and place in a warm place away from any drafts. Allow to proof (rise) until doubled in size.
NOTE: most recipes say to proof for 1 hour or until double in size - and many people quit at 1 hour and don't wait for the dough to double in size. The temperature will determine how fast it will rise ... and actually, the slower the better the bread will taste.
Remove the dough from the bowl, punch down, divide in half, roll out to a 9x14 rectangle, roll up to form into loaves pinching the dough together to seal it with your fingertips, fold the ends under and place seam side down into pans (the ends need to touch the ends of the pan), cover with the dish towel and allow to proof again until double in size.
When the dough has risen the second time - preheat the over to 400ºF.
Bake at 400ºF for 15 minutes - then reduce to 350ºF and bake for 30 minutes more.
When done - removed the loaves from the pans and cool on a wire rack.
I'm sure I've left something out - but that's the general idea.
