Jenny Jones Whole Wheat Bread

My friend Janice tried Jenny Jones whole wheat bread recipe and said it was the best bread she has ever made. It sure looks good. And what a pretty kitchen counter Janice has.

Ingredients:

• 2 cups (240 g) whole wheat flour 
• 1/2 cup (60 g) bread flour or all-purpose flour
• 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
• 2 Tablespoons sugar (or honey but add honey after the milk)
• 1 teaspoon salt
• 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
• 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
• 1 egg at room temperature
• about 1/4 cup additional bread flour

Methods:

Place flours, yeast, sugar & salt in a large mixing bowl, then stir in the milk, followed by oil and egg.
Beat on high for 2 minutes. On low speed add about 1/4 cup bread flour until the dough forms a mass. Place the dough on a floured surface and knead 50 turns. If you don't happen to have a mixer, just mix the ingredients by hand but increase the kneading to about 150 turns.

Cover and let rest 10 minutes, then shape the dough into a loaf and place in a greased loaf pan.

Cover it with a towel and let it rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.

Meanwhile, preheat your oven to 375° F. Bake the risen loaf  for 30 minutes. The top can be covered loosely with foil after the first 15 minutes to avoid excessive browning.

Remove the baked bread immediately from the pan onto a cooling rack. Let it cool at least 10 minutes before slicing.