If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
Place the first five ingredients in the bowl and mix.
2
Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
3
Add: 4 Cups of 100% Whole Grain Wheat Flour.
4
Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
5
When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
6
Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7
Mix the dough again just enough to knock it down at least close to the original size.
8
Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
9
When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
thank goodness I found it again!! I made this bread on monday, it's now wednesday and I was looking for this recipe again. some how I forgot to save it originally. I loved this bread. it's so delicious and made a nice large loaf (I reduced to the 1 loaf recipe). I have been making a lot of sandwich bread lately for husbands lunches and this recipe I want to stick with from now on. I did add 1 tablespoon apple cider vinegar (you don't taste it), to make the loaf rise higher, as I've had a problem with tiny loaves lately. it was gorgeous. almost too pretty to eat, but we did do that. I added 1 cup rolled oats and 3 tablespoons wheat gluten to this recipe also.
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This is a great recipe, but I had to change it a bit because of where I live. Instead of 2tbs of yeast I had to use 4tbs. When I made the first loaves, they deflated once placed in the oven, after going to some different sites, "Red Star Yeast" I was told that this problem just needed more yeast, The second loave's came out just right, nice and lite, with great favor
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