| WHOLE WHEAT BREAD 3 cups warm water 1/3 cup honey 1 tablespoons yeast 1 tablespoon salt ½ cup vegetable oil or melted shortening 6-7 cups whole wheat flour In a large bowl, dissolve yeast and honey in warm water. Add salt and vegetable oil or melted shortening. Allow the yeast to foam and bubble up for 10 - 15 minutes. Measure flour into yeast mixture and knead by pulling the dough in from the sides of the bowl and punching down in the middle for about 10 minutes. If the dough seems too sticky, stop kneading and let the dough rest for 3 or 4 minutes. Add a little more flour if necessary and continue to knead but avoid getting the dough too stiff. Shape the dough into a soft round ball. Cover and set the pan in a warm area. Allow dough to rise until double in bulk. Punch the dough down with your knuckles and allow to rise again. Punch down and divide dough into five or six individual balls, depending on the size of your loaf pans. On a lightly floured surface, knead each dough ball by pulling in from the sides and punching down in the middle until all the air bubbles are gone. Shape into a pan sized loaf and set into the bottom of an oiled bread pan. The loaves should be small enough to fill up only ½ the area of each loaf pan. Let the loaves rise until double. Tap the loaf lightly with you finger. If it springs back the loaf is not ready. If you finger leaves a slight indentation then it is ready to go in the oven. Be careful not to let it rise too high. Wheat bread falls more easily than white bread so don’t tap too hard or bang the loaves as you place them in the oven. Bake 350 F for 30 - 40 minutes or until golden brown. |
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