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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is an old farm recipe that uses molasses and honey instead of sugar, which gives a different flavor from store bought whole wheats. I add salt to 1 cup flour and add later in the steps to make sure I don't kill the yeast. I've also found that I usually use 7 cups at least for this. Hand kneading works best in my opinion. Scalding the milk comes from the days when milk was unpasturized. I still do this just because it's how I was taught. I don't think it has anything to do with the flavor of the finished bread. time to complete does not include rising times. Ingredients:
1/4 ounce active dry yeast |
1/3 cup warm water |
1 tablespoon shortening, melted |
1 tablespoon honey |
1 tablespoon molasses |
1 tablespoon salt |
3 cups milk, scalded |
6 cups whole wheat flour |
Directions:
1. Dissolve yeast in warm water.
2. Combine honey, molasses, and scalded milk. Let cool to lukewarm temp then add to yeast mixture.
3. Add salt to 1 cup whole wheat flour and set aside.
4. Start adding flour in 1/2 cup increments. After 2 cups have been added to dough start adding in the flour and salt mixture.
5. When dough can be worked with hands. (not overly sticky and gooey). Turn out on table and knead.
6. As you find sticky patches in the dough sprinkle a pinch of flour and continue kneading. When dough is mostly dry and no longer sticky continue the kneading process until dough starts to become slightly tacky but not sticky. Should feel sort of like a post it note.
7. Grease a large mixing bowel with non stick spray. place dough in bowl and turn to get oil over all sides of dough. Cover and let rise until doubled in size.
8. Punch down and divide and shape dough into 2 loaves. place in 4x8 loaf pans. Dough should fill pan between 1/2 and 3/4. Cover and let rise till not quite doubled in size.
9. Bake at 350 degrees F for 45 - 60 minutes Should sound hollow when tapped. If crust is browning to fast cover with foil in last 20 mins or so of baking.
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