Whole Wheat Bread
Easy to follow recipe for Whole Wheat bread.
Servings 3 Loaves
Ingredients
- 2 Pkts Active Dry Yeast
- ½ C Warm Water 110°
- ¼ C unsalted Butter melted
- 3 C Warm Water
- 1½ Tbs. Salt
- ½ C Molasses I prefer Black Strap Molasses
- 4 C Whole Wheat Flour
- 3-4 C Unbleached Bread Flour
Instructions
- Stir the Dry Yeast into the ½ Cup of warm water until disolved. It should start to bubble up so use a bowl or measuring cup that holds at least one cup of liquid.
- In a large mixing bowl Mix the 3 Cups warm water, melted butter, molasses and salt. Add the yeast mixture and 2 Cups of the Whole Wheat flour and mix well.
- Add the rest of the Whole Wheat flour and mix well, the dough will get very thick and sticky. Add the Unbleached Bread Flour a little at a time mixing in with each addition.
- When the dough gets to stiff to mix with a spoon turn it out onto a floured surface and start to knead it. Keep adding flour a little bit at a time and knead it in until the dough is smooth and springs back when you make an indention with a finger.
- Wash out your large mixing bowl with hot water, dry it and oil the inside so the dough will not stick to it. Put the dough in the bowl and leave in a warm place covered with a tea towel. Let it rise double its size 30-40 minutes.
- Prepare 3 loaf pans by spraying with non stick spray or carefully oiling the insides of the pans.
- Preheat oven to 375°
- Punch the dough down in the bowl then turn out onto oiled surface and knead just enough to get the large bubbles out of it.
- Divide dough into thirds. Form each piece of dough into a loaf and place into the pans.
- Cover with towel again and let rise double. 20-30 Minutes
- Bake at 375° for 30 minutes then reduce the temperature to 350° and bake 10-15 minutes longer. Bread is done when you tap on the top and it sounds hollow.
- Remove from oven, take bread out of pans and cool on wire rack. Slice and enjoy.