I used to live near this old lady who would make my and my siblings tiny loaves of homemade wheat bread. My favorite kind of homemade bread is whole wheat bread, and this recipe is so tender, soft, and surprisingly light for whole wheat.
Whole Wheat Bread
1 1/8 cups water 3 cups whole wheat flour 1 1/2 teaspoons salt 1/3 brown sugar Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, (but I used the regular setting afer letting the yeast sit for about 15 minutes,) and then press Start. If you are making it in a regular loaf pan, add yeast and water to large mixing bowl fitted with dough hook. Add sugar and let yeast develop for about 5 minutes. Add remaining ingredients and mix on medium speed for about 5 minutes. Remove from bowl and transfer to a well-greased bowl. Cover with a damp towel and let rise until doubled in size. (about half hour) Remove from bowl and turn out onto floured surface. Roll up into a loaf size roll and place in greased loaf pan. Let rise again until nice dome forms above top edge of pan. Place in oven preheated to 350 degrees and bake for about 25 minutes or until top is golden brown. Remove from oven and brush top of loaf with butter. Remove from loaf pan after it has cooled a bit. | 1 tablespoon dry milk powder 1 1/2 tablespoons shortening 1 1/2 teaspoons active dry yeast |
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