Whole-Wheat Bread with Wheat Germ and Rye
Yield: two 9-inch loaves
2 1/3 cups warm water (about 100°)
1 ½ tbsp. instant yeast
¼ cup honey
4 tbsp. unsalted butter, melted
2 ½ tsp. salt
¼ cup rye flour
½ cup toasted wheat germ
3 cups whole-wheat flour
2 ¾ cups unbleached all-purpose flour
In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula. Mix in the rye flour, wheat germ, and 1 cup of each of the whole-wheat and all-purpose flours.
Add the remaining whole-wheat and all-purpose flours, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly floured surface. Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.
Place the dough in a very lightly oiled large bowl and cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
Heat the oven to 375°. Gently press down the dough and divide it into two equal pieces. Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches. With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205°, 35 to 45 minutes. Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.
Source: Annie's Eats, as adapted from Baking Illustrated.