Breads Yeast: Wheat 03 by Recipe Cottage

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	Wheat 03

		Whole Wheat Bread Yield: 2 loaves whole wheat flour water non-instant powdered milk 7 grain cereal rolled oats wheat flakes rye flakes honey yeast salt (optional) ginger Take the flour from the fridge or other cool spot and half fill a 13" x 9" x 2" pan. Put the pan in the oven and slowly turn the dial until the oven just comes on. Turn on the oven light too. Take out 2 beer mugs, a coffee cup, a 1 cup measuring cup, large bowl, a tablespoon, a teaspoon, measuring spoons and a whisk. Take the yeast and oil from the fridge. Also take out the honey, 7 grain cereal, rolled oats, wheat flakes and rye flakes. Fill one beer mug with hot tap water and let sit for just a moment. Empty the hot water and refill 1/3 full with tap water that is warm, but not hot, to the wrist, (like baby's milk), and stir in a teaspoon of honey and 1/4 teaspoon of ginger. When the honey has mostly dissolved, stir in a level tablespoon of yeast and stir immediately. Cover with a damp tea towel and let rise until at least double in bulk. This should take about ten minutes. In the meantime, fill the second beer mug three quarters full of non-instant powdered milk. Put a large tablespoon of honey in the bowl. This "tablespoon" probably contains 1/4 to 1/2 cups honey. Add 2 1/2 coffee cups of warm-to-the-wrist water. Add the non-instant powdered milk and beat well with a whisk. As you beat, the phrase "non-instant" in non-instant powdered milk will take on real meaning. If there are a few lumps remaining, don't worry, they won't survive the next steps. Add a handful of rolled oats, a handful of wheat flakes, a handful of rye flakes, and a handful of seven grain cereal. Beat lightly with a whisk to moisten. By now the yeast should have risen to with an inch of the top of the beer mug. Using the teaspoon, give it a good stir for about 5 seconds and pour it into the bowl with all the other stuff. Take the flour from the oven and turn the oven off! Leave the oven light on as it will be the only heat source required for the risings. Add flour to the bowl one handful at a time and beat vigorously with the whisk. You are done when its kinda hard to add more flour and the resulting mixture can best be described as thick mud. Adding the flour with the whisk only takes about 3 minutes. Using a rubber scraper, clean the sides of the bowl, cover with a damp tea towel and put in the oven to rise. This rising will take about 30 minutes. At this stage, the bread with half the flour added is called the "sponge." Pour 1/4 to 1/3 cup oil into the coffee cup and put it into the oven to warm. Also, half fill the 13" x 9" x 2" pan with flour again and put it in the oven to warm. Put the measuring spoons over to where you will be working next and get out the salt now so you don't forget. When the sponge has risen to within 3/4 of an inch of the top of the bowl, or until double in bulk, remove from the oven. Sprinkle 3/4 tablespoon of salt on top if you wish. If you would rather not add salt, omit this step. Slowly pour most of the oil around the edge of the bowl. Save an ounce or so of oil in the cup. Using the rubber scraper, fold the sponge down so that it is almost its original size before rising. This process should take no longer than 2 minutes. Sprinkle a handful of flour on top of the bread and fold it in. Sprinkle additional flour around the edge of the bowl and fold it in. Sprinkle a handful of flour on the counter. Pour the dough onto the counter. Using a bit of oil, oil your hands and the bowl. Knead the bread until three consecutive kneads don't stick to the bare counter. Put the dough in the bowl. Cover the dough with a damp tea towel, return to the oven and let rise about 30 minutes or until double in bulk. Punch down. Again, cover the dough with a damp tea towel, return to the oven and let rise about 25 minutes or until double in bulk. Punch down as before, this time when you are done roll the dough out onto the counter. Using a sharp knife, cut the dough in two. Using four or five folds each, form the two pieces of dough into loaves, cover with a damp tea towel and let rise for a few minutes while you perform the next step. Grease two loaf pans with butter. Using four or five folds each, form each loaf and place good side up in the loaf pan. Cover the loaves with a damp tea towel, return to the oven and let rise 15 to 20 minutes. If your risings so far have corresponded to the times mentioned above, use 15 minutes in this step. If they have been five or so minutes longer, use 20 minutes. Remove the covered loaves from the oven and turn the oven on to 350 F. Uncover the loaves and put into the oven. Bake for 50 minutes or until the loaf rapped on the bottom gives a nice hollow sound. Cool.