Heart-Healthy Pain Blanc
Introducing our "Heart-Healthy Pain Blanc," a wholesome twist on the classic French white bread that's packed with fiber and natural sweetness. This recipe blends nutrient-rich whole wheat flour with all-purpose flour for a balanced texture and flavor while opting for honey as a subtle natural sweetener. The active dry yeast creates a beautifully risen loaf with a soft yet chewy crust, perfect for slicing and pairing with your favorite spreads or soups. With minimal prep time and straightforward steps, this bread is a nourishing homemade option for your weekly baking rotation. Ideal for health-conscious bakers, this heart-healthy bread recipe proves that deliciousness doesn't have to come at the expense of well-being.
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Recipe Information
Ingredients
- 300 grams whole wheat flour
- 200 grams all-purpose flour
- 5 grams salt
- 7 grams active dry yeast
- 350 milliliters warm water
- 15 grams honey
Instructions
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well to ensure even distribution of the salt.
2. In a separate small bowl, dissolve the active dry yeast in the warm water. Add the honey to the mixture and stir until completely combined. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast has activated.
3. Create a well in the center of the flour mixture and pour in the yeast mixture. Stir with a wooden spoon until a rough dough forms.
4. Transfer the dough to a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for about 7 minutes.
5. Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size.
6. Once risen, punch down the dough to release the trapped air. Turn it out onto a lightly floured surface and shape it into a round or oval loaf.
7. Place the shaped loaf onto a parchment-lined baking sheet. Cover it again with a damp cloth and let it rest for a final proof of about 40 minutes.
8. Preheat your oven to 220°C (428°F) during the last 20 minutes of the proofing time.
9. Make 3 slashes on the top of the loaf with a sharp knife or baker's lame to allow the steam to escape while baking.
10. Bake in the preheated oven for 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Remove the bread from the oven and cool on a wire rack. Let it cool completely before slicing.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 385.2 g | 140% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 14.2 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
