Ring of Saturn Recipe Database
Ingredients    
Browse by Category     Browse Alphabetically     Add a Recipe     FAQ

Breads   -   Sue's Mostlywhole Wheat Bread   by Sue Gibson

Description Here's the bread to put that sandwich on. You could make it with all whole wheat flour and it would be denser, but delicious.
Ingredients
  • 2 c. warm water
  • 2 pkg or cakes yeast
  • 1/2 c honey
  • 3 Tbsp oil or margerine
  • 2 c whole wheat flour
  • 1 1/3 c white flour
  • 2 tsp salt
  • 2/3 c whole wheat flour
Directions Combine 1st 3 ingredients, let yeast soften 5 min.

Add oil, salt and first two flours. Beat by hand 100 strokes or 7 min with electric mixer. (If you have an electric mixer with a dough hook, don't use it at this point, use the regular beater)

Add last two flours, mix well to form a dough. (If you have that dough hook, use it for this step, and add the last flour now.)

Sprinkle 2/3 c WW flour on bread board. Knead until smooth and elastic, use more flour if necessary to prevent sticking. (Or let that wonderful machine do its work - BE WARNED - it will walk off the counter if you don't watch it)

Oil the bowl and put the dough back in it, smooth side down. Turn greased side up. Cover and let rise in a warm place until doubled, about 1 hour. If you don't have a nice warm place, you could have turned on the oven a few minutes ago, let it warm up and then turned it off.

When double in size, knead or punch down to original size. Cover and allow to rise again. Knead to original size. Divide in half, shape into loaves. Put in loaf pans greased with butter or lard. Bread sticks to pans greased with vegetable oil. Let rise until dough is higher than the sides of the loaf pans. It will rise more in the oven.

Bake in preheated 350 degree oven 50 minutes or until well browned. Turn out onto wire rack to cool. If crispness is desired, brush crust with cream, butter or margerine while still hot. Try real hard to let it cool before you slice it. Store in plastic bags in the refrigerator if you're going to have it around more than a couple of days, it has no preservatives to keep it from molding. Or freeze one loaf, sealing it air-tight to protect it.
Serves Makes 2 loaves
Time to Make About 4 hours total, actual work about 1/2 hour



Printer version Email to a friend 0 Votes Average Rating : Rate this recipe

©2001-2011 by Rusty Nejdl. All rights reserved.