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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Laura's Easy, Basic & Good White Bread in The Garden Way Bread Book - yields 2 medium loaves Ingredients:
1 1/2 tbsp dry yeast |
1 cup water (warm - 100 degrees f) |
1 cup skim milk (warm - 100 degrees f) |
2 tbsp honey |
2 tbsp olive oil |
2 tsp salt |
5 cups whole wheat flour |
2 tbsp raw wheat germ |
Directions:
1. Mix honey into warm water and milk, then add yeast. Allow it to activate and get bubbly.
2. Add the oil, salt, and 2 cups of the flour. Mix with electric beater for 2 minutes, or by hand with wooden spoon for at least 200 strokes. Dough should be smooth and glossy.
3. Add wheat germ and mix in. Gradually add 2 to 3 cups more flour, mixing with wooden spoon or dough hook until too stiff to stir.
4. Turn out onto lightly floured suface and knead for at least 10 minutes, dipping hands in extra flour as needed. Dough will remain somewhat sticky, but don't use too much flour as this will result in a dry loaf.
5. When it is good and elastic (dough springs back into place when you push it), place in lightly greased bowl, cover with a towel, and allow to rise in a warm place until doubled in size (anywhere from 45 minutes to a few hours). Keep it out of drafts!
6. Punch the dough down and knead a few times. Cut into two equal size pieces with a sharp knife. Cover with clean towel and let rest for 15 minutes.
7. Grease two 8x9 inch loaf pans with soft or melted butter, preferably sweet - or - grease a baking sheet and sprinkle with cornmeal. Shape dough into loaves and place into pans - or -shape into ovals and place on baking sheet. Brush with soft or melted butter, cover with towel and let rise in warm draft-free place.
8. Preheat oven to 375 degress F. Loaves should almost double in size. Then bake for 25 to 30 minutes. Tops should be well-browned and sides pulled away from pan a bit.
9. Remove from oven and tap bottoms of loaves: if they sound hollow, they are done. Allow to cool on a rack. If crusts seem a little hard, you may brush them with melted butter to soften them up a bit.
10. Do not wrap until thoroughly cool. Bread also slices better when cold that warm. About 16 slices per loaf. Enjoy!
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