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LOCATION: Recipes >> Breads Yeast >> Wheat 03

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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.

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