Newsgroups: alt.pagan
From: tinne@eskimo.com (Susan Profit)
Subject: 3 Recipes for Wheat Bread
Date: Thu, 15 Sep 1994 16:28:45 GMT
 
 
Hi. These recipes come from Cooking with Gourmet Grains. I have made and
liked them all. Just a hint: if you want bread that slices easily and
has a softer texture - double the shortening.
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(equivalents from The Best of Ethnic Home Cooking)
1 cup=250milliliters; 1tsp=5milliliters; 1Tbsp=15 milliliters
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100% Stone Ground Whole Wheat Bread
1 pkg active dry yeast
1 1/2 cups lukewarm water
1 1/2 cups milk
2 tsp salt
3 Tbsp brown sugar
3 Tbsp shortening
6-7 cups stone ground whole wheat flour.
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Dissolve yeast in lukewarm water. Scald milk and pour in a large bowl.
Add salt, brown sugar and shortening to the milk. Stir until sugar
dissolves. When Milk mixture has cooled to lukewarm, add yeast mixture.
Gradually add whole wheat flour. Add flour slowly and stir well after
each addition as it takes whole wheat flour longer to absorb liquids.
When the dough is stiff enough to handle, turn it out onto a floured
board, and knead thoroughly, gradually adding as much of the rest of the
flour as necessary. Try to keep the dough soft by kneading in only
enough flour to keep it from sticking. If desired, you can use all
purpose flour when kneading.
Place in a well greased bowl, and let rise for about 2-3 hours or UNTIL
DOUBLED. (my note- it is the doubling rather than the time that is
important, allow extra time if needed) Punch down and shape into 2
loaves. Place in greased 9x5 inch loaf pans and allow to rise until
almost doubled again, about 2 hours, still keeping dough warm. Bake at
325F for 1 1/2 hours or until loaves sound hollow when tapped with the
fingers. Remove from pan and cool on a wire rack. Makes two fragrant
loaves.
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Honeyed Wheat (or Half and Half Wheat)
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2 pkg active dry yeast
1/2 cup lukewarm water
1/4 cup honey
3 Tbsp shortening
1 Tbsp grated lemon peel
2 1/4 cup water
3 1/4-4 1/4 c unbleached all-purpose flour
1 Tbsp salt
2 cups unsifted whole wheat flour
vegetable oil to grease pans
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In 1/2 cup of lukewarm water, dissolve yeast. COmbine honey, shortening
and lemon peel. Add dissolved yeast and remainder of water. Combine 2
cups unbleaches flour and salt, stirring well to blend. Add yeast to
mixture. Add 1 cup whole wheat flour. Beat until thick and elastic. Stir
in remianing cup whole wheat flour. Then gradually stir in just enough
remaining unbleached flour to make a soft dough that leaves the sides of
the bowl
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Turn onto floured board; round up into a ball. Knead 5 to ten minutes or
until dough is smooth and elastic. COver and let rise until doubled.
Punch down, and shape into 2 loaves. Place into 9x5 inch loaf pans. Let
rise until doubled. Bake at 400F for 30-40 minutes or until done. Remove
from pans immediately. Brush top crust with shortening after baking if
you want a soft crust. Makes 2 loaves.
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Simple whole Wheat Bread
1 pkg active Dry yeast
3/4 cup warm water
1 cup warm milk
1/3 cup molasses
2Tbsp shortening
2 tsp salt
4 cups whole wheat flour (may add in up to 1 1/2 cups oat or rye flour)
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Dissolve yeast in warm water, add milk, molasses, shortening and salt.
Mix in enough floour to make a soft dough. Knead until smooth. Place in
greased bowl, cover and let rise until doubled. Punch down and shape
into a loaf; place int greased 9x5inch loaf pan. Cover and let rise
until double in bulk. Bake at 375F for 40 minutes or until done. Remove
from pan and cool on wire rack. Makes 1 loaf.
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The addition of unbleached flour makes for a bread that rises faster,
the rye has very little gluten so adding it will mean a heavier loaf,
the addition of the oat flour will add taste but not substantially change
the rising time or the texture of the bread.
 @}->- :) Tinne Laughter Heals :D -<-{@