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100% Whole Wheat Bread4 1/4 to 4 3/4 whole what flour2 packages active dry yeast 1 tablespoon salt 1/4 cup milk 1/4 cup water 2 tablespoons oil 2 tablespoons honey 1 egg Oil Combine 1 3/4 cups flour, yeast, and salt in a large mixing bowl. Heat milk, water, oil, and honey over low heat until very warm. Add the liquid and egg to flour mixture; beat until smooth, about 3 minutes on high speed of electric mixer. Gradually stir in more flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic (5 to 8 minutes). Cover dough with bowl or pan; let rest 20 minutes. Roll out to 16 X 8 inch rectangle. Roll up from narrow side, press dough into roll at each turn. Press ends to seal and fold under loaf. Place in a greased 9 X 5 X 3 inch loaf pan; brush with oil. Let rise in a warm place until double the bulk, about 30 to 45 minutes. Bake at 375F for 35 to 45 minutes.
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Brown Bread Index
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Brown Bread1 cup yellow cornmeal1 teaspoon salt 1 cup rye flour 1 cup black raisins or currants 1 cup whole wheat flour 2 cups buttermilk 2 teaspoons baking soda 3/4 cup dark unsulfured molasses Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes. |
Brown Bread Index |
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