2 c warm water (110*)
1/4 c white sugar
1 1/2 TB active dry yeast
1 1/2 tsp salt
1/4 c vegetable oil
5-6 c whole wheat flour (about 3 1/2 c wheat berries)
5-6 TB gluten flour
1. In a large bowl, dissolve sugar in water and stir in yeast. Proof (about 5-6 minutes or until bubbly and foamy).
2. Mix salt and oil into yeast. Mix in flour, 1 c at a time. Knead (about 8-10 mins, until elastic). Cover with oiled plastic wrap and towel. Rise 1 hr.
3. Punch down. Knead for a few minutes and divide in half. Shape into loaves and place in pans. Cover. Rise 30 mins.
4. Bake 350* for 30 mins
5. Remove from pan immediately and cool on towel.
Enjoy!
Tip: For shaping loaves, roll out dough the length of the pan and roll it up, tucking in the ends. This doesn't work as well if you use 100% whole wheat.
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2 comments:
http://therockpile.blogspot.com/2008/01/ashleighs-fabulous-whole-wheat-bread.html
This is the perfect recipe we were given and loved when we were using whole wheat flour.
For white bread we do:
1.5 c warm water
2 t yeast
2 T sugar
4 c regular white flour
2 T fat
2 t salt (we never ever use that much, reed often leaves it out)
mix and rise, normal stuff after that. I keep a squirt bottle of water in the kitchen in case it is dry. It's pretty good. I'll have to try yours.
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