On Wednesday we had a Relief Society Activity and my neighbor Sam Caldwell taught us how to make bread. He is so awesome and it was so much fun. Here is the Recipe.
Whole Wheat Bread
Makes two 8-inch loaves
1 ½ tablespoons active dry yeast
½ cup warm water
2 cups Milk
4 tablespoons butter
¼ cup honey, molasses, brown sugar, or combination
1 tablespoon coarse salt or 2 teaspoons table salt
2-3 cups white flour, preferably unbleached
3 cups stone ground whole wheat flour
½ cup wheat germ
In a large bowl dissolve yeast in warm water. Warm half the milk and stir in the butter, sweetener, and salt. Add remaining milk and when cool to the touch combine with the dissolved yeast. Add 2 cups of the white flour, the whole wheat flour and the wheat germ; blend thoroughly.
Turn out on a floured surface; let rest while you clean and grease the bowl. Knead the dough about 10 min, adding as much white flour as necessary to keep dough from sticking. When it is smooth and elastic, return dough to the greased bowl. Let rise in a draft-free place, covered with plastic wrap, until doubled in bulk about 1 ½ hours.
Punch the dough down, knead 1 minute, then shape into 2 loaves and put in greased 8-inch bread pans. Cover with towel and let rise about 45 minutes, until dough just swells over top of pans.
Bake in preheated 425 degree oven 10 minutes, turn heat to 350 degrees, and bake 25 minutes longer, until loaf sounds hollow when tapped on the bottom. Cool on racks.
Whole Wheat Bread
Makes two 8-inch loaves
1 ½ tablespoons active dry yeast
½ cup warm water
2 cups Milk
4 tablespoons butter
¼ cup honey, molasses, brown sugar, or combination
1 tablespoon coarse salt or 2 teaspoons table salt
2-3 cups white flour, preferably unbleached
3 cups stone ground whole wheat flour
½ cup wheat germ
In a large bowl dissolve yeast in warm water. Warm half the milk and stir in the butter, sweetener, and salt. Add remaining milk and when cool to the touch combine with the dissolved yeast. Add 2 cups of the white flour, the whole wheat flour and the wheat germ; blend thoroughly.
Turn out on a floured surface; let rest while you clean and grease the bowl. Knead the dough about 10 min, adding as much white flour as necessary to keep dough from sticking. When it is smooth and elastic, return dough to the greased bowl. Let rise in a draft-free place, covered with plastic wrap, until doubled in bulk about 1 ½ hours.
Punch the dough down, knead 1 minute, then shape into 2 loaves and put in greased 8-inch bread pans. Cover with towel and let rise about 45 minutes, until dough just swells over top of pans.
Bake in preheated 425 degree oven 10 minutes, turn heat to 350 degrees, and bake 25 minutes longer, until loaf sounds hollow when tapped on the bottom. Cool on racks.
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