(mellow music) – Hey guys it’s Natasha
of Natashaskitchen.com. Today I’m gonna show you how to make my mom’s famous light rye
and whole wheat bread. This recipe is delicious for sandwiches, it’s just a great all purpose bread. You’re gonna love it. It does take some time
because it has a lot of rising time, but very
little actual active time. So let’s get started on
this great bread recipe. Let’s talk about this
easy list of ingredients. You’ll need two and
1/4 cups of warm water, 1/2 a tablespoon of salt, one
and 1/2 tablespoons of sugar, two teaspoons of active dry yeast, 3/4 cup plus another two and 1/2 cups of Better for Bread flour or Canadian flour. Then you’ll need 3/4 cups
of whole wheat flour, 3/4 cup of rye flour, 2
tablespoons of Canola oil and you’ll need a sifter. Let’s get started with making this bread. This first part is so easy you can make it while
drinking your coffee. You’re gonna take your
two and 1/4 cups of water. Make sure it’s warm water not hot or cold because you want the yeast to be activated but you don’t want to
kill it with hot water. Then add your sugar and your salt and whisk those together to combine. Next you’re gonna sift in
your 3/4 cup of each flour along with your yeast. And just sift those together
right into the mixing bowl. (mellow music) See all that really great stuff at the bottom of the sifter? You don’t want to get rid of that because it’s packed with all the good stuff from these flours. So go ahead and toss that into your mix. Then you’re gonna whisk
everything together. You should have something like a pancake batter consistency
or a cake batter. You’re gonna just let that
sit at room temperature for about three hours, and
stir it every hour or so. There we go, see how
it’s all smooth and nice? The batter’s ready. It’s been about three
hours, we’ve been mixing it every hour and it’s
nice and fluffy now. So what we’re gonna do is
set the bowl onto the mixer and using the dough hook, stir in about a 1/2 a cup of flour. Then we’re gonna add in about a heaping tablespoon of
flour and letting that really blend together
before you add more flour. So this whole thing takes
about 15, 20 minutes. This is the part that takes
the longest amount of time but it’s so worth it. So you’re gonna start by
adding about a 1/2 a cup of the Better for Bread flour. Let that really blend into the batter. (mellow music) (blender motor humming) Scrape down the bowl as you go to get all that flour
really well incorporated into the batter. Add a heaping tablespoon
at a time of flour. Continue to let that mix in on speed two. (mixer motor humming) okay, we’re putting in our
last heaping tablespoon. You can see what the dough
looks like right now, it’s still sticking to the bowl. Just turn that back on till
it’s well incorporated. (mixer motor humming) Alright once you have
all the flour mixed in go ahead and add your two
tablespoons of Canola oil. After adding the oil
you’re gonna let that mix for about ten minutes on speed two just until it’s no longer
sticking to the walls. While your mixer’s going, go ahead and grease two bread pans. If you don’t have bread pans at home it’s okay to not use them. You can just make your bread
right on a cookie sheet. That’s what my mom’s done in the past and it actually turns out very nice. (mixer motor humming) Alright you’ll see the dough’s no longer sticking to the walls. Adding the oil can be a little bit tricky because at first it looks like it’s coming off of the walls and then it looks like it’s
really sticking to the walls like you didn’t add enough flour. But after about 20 minutes of mixing it actually does come off the walls. It still feels sticky to the touch. But you know it’s done when it actually comes off the walls of the mixer. So you don’t need to add more flour. Take your dough hook out of your dough. You’re gonna see it’s nice and elastic. You’re gonna leave this
uncovered at room temperature for about 45 minutes and
it’s gonna double in volume. The dough is now double in size. Transfer the dough onto the countertop. It’s gonna stick to the bowl a little bit and that’s okay. Just get it out onto the countertop. It’s nice to have well oiled fingers that way the dough won’t
stick to your hands. Form it into kind of a log shape. Then what you’re gonna do is take it down the center
and just pinch it off. Then you end up with two
pieces, easy as that. Then after that we’re gonna take each piece and transfer it into the prepared bread pan. (mellow music) Once it’s in the bread pan just go ahead and mold it to the pan so that you don’t have any
empty spaces in the corners. Once you have the dough molded to your bread pan, you’re gonna let it sit uncovered at room temperature
for about an hour and a half. You want it to triple in volume. Just before it’s done rising, you’re gonna preheat your oven
to 360 degrees Fahrenheit. (mellow music) Our bread is now tripled in size and it’s ready to go in the oven. Bake at 360 for about 55 minutes and it’s gonna be a beautiful
golden brown when it’s done. As soon as the bread comes out of the oven go ahead and butter the top lightly. Take it out of the molds right away. If you keep it in the molds it can get kind of moist and mushy
and you want the crust to stay nice and crisp and perfect. So take it out right away. Put it on a wire rack
to cool and that’s it. Just wait for it to cool down a little bit and then you can enjoy. – Thank you, good bread. (mellow music) Good bread mama. Good bread. (mellow music) Bye guys!