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Saturday, August 23, 2008

Whole wheat Bread

4 & 1/2 tsp active dry yeast
1/2 cup warm water (105-115)
1/4 cup brown sugar ( or 1/3 cup honey)
2 tsp salt
1/4 cup vegetable oil
1 & 3/4 cups warm water
3 cups whole wheat flour (like Hodgson's whole wheat)
3 cups unbleached all purpose flour (actually we also like King Aurthor's White Whole Wheat)

Dissolve yeast in 1/2 cup warm water in large bowl. Stir in sugar (and let sit for 5 minutes or until foamy : then add salt, oil, and the rest of the warm water. Add the whole wheat flour. Beat until smooth. Stir in the rest of the flour. Turn onto a wooden board and knead until smooth and elastic (about 6-10 minutes). Place in greased bowl; turn greased side up and cover with damp towel. Let rise in warm place until double--45 min to 1 hour.

Punch down ; divide in 1/2; using rolling pin roll into rectangles about 18 inches by 9 inches. Roll dough up and pinch ends. Place in two 9 by 5 inch glass bread pans (I prefer glass because you can see how brown the sides are getting). Let rise until double--between 35-min to an hour depending on how warm it is.

Heat oven to 375. Bake in center of oven for 15 minutes and then loosely cover with foil. Bake an additional 15 to 25 minutes until sides are brown and sounds hollow when tapped. Remove from pans and place on cooling rack.

1 comment:

Mrs. Elliott said...

Mmmmmm.... this just looks delicious! I've scrolled over it several times now, and my mouth is watering. I can't wait until we get settled into our new place to try it out.