THREE RECIPES FOR WHEAT BREAD


These recipes come from Cooking With Gourmet Grains. I have made and liked them 
all. Just a hint: if you want bread that slices easily and has a foster texture 
ñ double the shortening.

Equivalents from The Best of Ethnic Home Cooking:
1 cup = 250 milliliters
1 tsp = 5 milliliters
1 Tbs = 15 milliliters


100% STONE GROUND WHOLE WHEAT BREAD

1 pkg active dry yeast
1-1/2 cups lukewarm water
1-1/2 cups milk
2 tsp salt
3 Tbs brown sugar
3 Tbs shortening
6-7 cups stone ground whole wheat flour

Dissolve yeast in lukewarm water. Scald milk and pour in a large bowl. Add salt, 
brown sugar and shortening to the milk. Stir until sugar dissolves. When milk 
mixture has cooled to lukewarm, add yeast mixture. Gradually add whole wheat 
flour. Add flour slowly and stir well after each addition as it takes whole 
wheat flour longer to absorb liquids. When the dough is stiff enough to handle, 
turn it out onto a floured board and knead thoroughly, gradually adding as much 
of the rest of the flour as necessary. Try to keep the dough soft by kneading in 
only enough flour to keep it from sticking. If desired, you can use all purpose 
flour when kneading. Place in a well greased bowl and let rise for about 2-3 
hours or UNTIL DOUBLED. (My note- it is the doubling rather then the time that 
is important. Allow extra time if needed.) Punch down and shape into 2 loaves. 
Place in greased 9x5 inch loaf pans and allow to rise until almost doubled 
again, about 2 hours, still keeping dough warm. Bake at 325F for 1-1/2 hours or 
until loaves sound hollow when tapped with the fingers. Remove from pan and cool 
on wire rack. Makes two fragrant loaves.

HONEYED WHEAT (or Half and Half Wheat)

2 pkg active dry yeast
‡ cup lukewarm water
º cup honey
3 Tbs shortening
1 Tbs grated lemon peel
2-1/2 cup water
3-1/4 to 4/14 c unbleached all-purpose flour
1 Tbs salt
2 cups unsifted whole wheat flour
vegetable oil to grease pans

in ‡ cup of lukewarm water, dissolve yeast. Combine honey, shortening and lemon 
peel. Add dissolved yeast and remainder of water. Combine 2 cups unbleached 
flour and salt, stirring well to blend. Add yeast to mixture. Add 1 cup whole 
wheat flour. Beat until thick and elastic. Stir in remaining cup whole wheat 
flour. Then gradually stir in just enough remaining unbleached flour to make a 
soft dough that leaves the sides of the bowl.

Turn onto floured board; round up into a ball. Knead 5 to 10 minutes or until 
dough is smooth and elastic. Cover and let rise until doubled. Punch down, and 
shape into 2 loaves. Place into 9x5 inch loaf pans. Let rise until doubled. Bake 
at 400F for 30-40 minutes or until done. Remove from pans immediately. Brush top 
curst with shortening after baking if you want a soft crust. Makes 2 loaves.

SIMPLE WHOLE WHEAT BREAD

1 pkg active dry yeast
æ cup warm water
1 cup warm milk
1/3 cup molasses
2 Tbs shortening
2 tsp salt
4 cups whole wheat flour (may add in up to 1-1/2 cups oat or rye flour)

Dissolve yeast in warm water, add milk, molasses, shortening and salt. Mix in 
enough flour to make a soft dough. Knead until smooth. Place in greased bowl, 
and cover. Let rise until doubled. Punch down and shape into a loaf. Place into 
greased 9x5" loaf pan. Cover and let rise until double again. Bake at 375F for 
40 minutes or until done. Remove from pan and cool on wire rack. Makes 1 loaf.

The addition of unbleached flour makes for a bread that rises faster, the rye 
has very little gluten so adding it will mean a heavier loaf, the addition of 
the oat flour will add taste but not substantially change the rising time or the 
texture of the bread.