LOCATION: Recipes >> Breads Yeast >> Wheat 07
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Wheat 07
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WHOLE WHEAT BREAD
Yield: 2 small loaves or 1 large loaf
2 1/2-3 cups whole wheat flour
1 pkg active dry yeast
1 cup milk
1/4 cup honey
2 tbsp cooking oil
1 1/2 tsp salt
1 tablet vitamin C, crushed (as preservative)
On a sheet of waxed paper, combine 2+1/2 cups of the whole wheat
flour and the yeast. Heat together milk, honey, oil, and salt till
just warm, stirring constantly. Add liquid mixture to a large mixing
bowl. Gradually mix in one cup of the flour/yeast mixture from the
waxed paper. Beat with whisk for about 1/2 minute, scraping sides
of bowl. Beat for 3 minutes rapidly. Stir in as much of the remaining
whole wheat flour as you can with a spoon.
Turn out onto lightly floured surface, knead in enough of the
remaining flour to make a moderately stiff dough that is smooth
and elastic (10 minutes). Shape into a ball. Placed in greased
bowl, turning once to grease surface. Cover. Let rise in warm place
till double its size (about 1 +1/2 hr). Punch dough down, divide
in half. Shape into 2 loaves. With knife, cut slash on tops of
loaves. If making round loaves, cut crosshatch pattern. Place in
2 greased loaf pans. Cover. Let rise till nearly double (about 45
min). Bake at 350 for approx 35-40 minutes. Remove from pans. Cool
on wire rack.
Variation: Add raisins, apples or nuts.
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Tasty but heavy as a brick, January 10, 2005 - 10:39 PM
Reviewer: Jenny from Tallahassee, FL USA
Bread came out flat on the top, and extremely dense. Tasted pretty good though, but way too dense to be used for anything but just eating by itself. Since it is 100% whole wheat, it probably needs some vital wheat gluten added to it. Also maybe more yeast, or mix the yeast with warm water and let it set before mixing with dry ingredients.
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