1 ½ cups organic brown sugar
½ cup molasses
¼ cup butter
1 cup milk
3 tsp salt
2 TBS instant yeast
1 cup warm water
3 Cups cold water
3 cups Rye Berries, ground (about 5 cups rye flour)
8-9 cups white or wheat flour (or mix 5 cups wheat, 4 cups white)
Bring sugar, molasses, butter, milk, and salt to a rolling boil. While the sugar mixture is heating dissolve yeast in warm water. Add 3 cups cold water to hot sugar mixture. When sugar mixture is cool enough to touch add yeast mixture and begin adding rye flour. Mix well and let stand 10 minutes. Slowly add additional flour until you can handle dough without it feeling sticky. Allow dough to rest and rise for 30 minutes covered in a warm dry place. Punch down. Let it rise again for 20 minutes. Punch down and roll flat using rolling pin. Shape into loaves. Cut 1/4” slices diagonally across top surface of dough. Place in greased and dusted loaf pans. Bake at 350 degrees farenheit for 30-40 minutes.
It's great for sandwhiches!
Showing posts with label Sandwhiches. Show all posts
Showing posts with label Sandwhiches. Show all posts
Wednesday, March 31, 2010
Marvelous Wheat Bread
2 ½ cups warm water
2 TBS yeast, instant (SAF brand is my favorite)
2 TBS Gluten Flour (Awesome Rising Agent)
1 TBS Lecithin (Excellent for Improving the Texture)
1/3 cup oil or butter
1/3 cup honey or sugar
½ cup powdered milk (optional)
2 ½ tsp salt
4 ½ cups whole wheat flour
2 ¾ - 3 ½ cups white flour
Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add oil, honey, powdered milk, gluten flour, lecithin and 2 ½ cups of the wheat flour. Mix well and let sit for 15 minutes. This is the proofing stage. The mixture will rise like bubbles or a giant sponge. This is a great way to give your bread a preliminary RISE. Slowly add the rest of the flour and salt. (It’s important to add the salt last as it inhibits the rising processes) Knead the dough as you add the flour. The number one problem with bread is that too much flour is added. This is why it’s so important to add the flour slowly. Once you can handle the dough without it feeling super sticky stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.
Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.
2 TBS yeast, instant (SAF brand is my favorite)
2 TBS Gluten Flour (Awesome Rising Agent)
1 TBS Lecithin (Excellent for Improving the Texture)
1/3 cup oil or butter
1/3 cup honey or sugar
½ cup powdered milk (optional)
2 ½ tsp salt
4 ½ cups whole wheat flour
2 ¾ - 3 ½ cups white flour
Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add oil, honey, powdered milk, gluten flour, lecithin and 2 ½ cups of the wheat flour. Mix well and let sit for 15 minutes. This is the proofing stage. The mixture will rise like bubbles or a giant sponge. This is a great way to give your bread a preliminary RISE. Slowly add the rest of the flour and salt. (It’s important to add the salt last as it inhibits the rising processes) Knead the dough as you add the flour. The number one problem with bread is that too much flour is added. This is why it’s so important to add the flour slowly. Once you can handle the dough without it feeling super sticky stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.
Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.
Subscribe to:
Posts (Atom)