Ingredients
The following ingredients have 10 Servings
- 2 cups bread flour
- 1 cup whole wheat flour
- 1½ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoons salt
- 1 cup warm water (110 degrees plus 3-4 additional tablespoons depending on humidity.)
- olive oil
Instruction
- To make the dough:
- Place the first 5 ingredients in the bowl of a stand mixer. Whisk to combine.
- Gradually add the warm water and use the dough hook to knead the dough into a ball.
- *Note - if the dough seems to dry, add additional warm water 1 tablespoon at a time, if needed.
- Continue kneading with the dough hook for 4-5 minutes.
- Turn the dough out onto a lightly floured surface and knead by hand for an additional 2-3 minutes.
- Return the dough back into the bowl which has been oiled with olive oil.
- Place a thin coat of oil on top of the bread ball.
- Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in volume (approximately 2-3 hours).
- Turn the risen dough out onto a lightly floured surface and follow with the photo tutorial instructions for forming, and coloring the Whole Wheat Rudolph Bread Nosed Reindeer found here: https://kudoskitchenbyrenee.com/whole-wheat-rudolph-bread-nosed-reindeer/
- Once formed, allow the bread to rest again for 40 minutes.
- bake the bread in a preheated 425-degree oven for 30 minutes or until the loaf sounds hollow when tapped, and is golden brown. Cool completely before serving and decorating with the gel food color (if desired).