• Nat Wheat Bread Month - 4

    From Dave Drum@1:3634/12 to All on Sun Dec 31 19:03:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Theodore's Famous Whole Wheat Bread
    Categories: Breads
    Yield: 2 Loaves

    2 1/2 c Very warm water
    1 Envelope dry yeast
    1 tb (generous) honey
    1 tb Butter
    1 tb Salt
    1/4 c Wheat germ
    1/4 c Corn meal
    1/4 c Dry milk or dry buttermilk
    3 c (to 4) whole wheat flour
    3 c (to 4) white all-purpose or
    - bread flour

    Nourishing whole grain breads formed a very important
    component of the diet of both rich and poor in
    18th-century America. Here's how to make a modern
    adaptation; a bread worthy of being called Food.

    Wash off and dry a counter-top area for kneading. With a
    fork, mix water, honey and yeast in a large glass or
    ceramic bowl. Add butter and let stand while lining up
    remaining ingredients.

    Stir in salt, wheat germ, corn meal and dry milk. Then
    start adding whole wheat flour directly from the bag,
    mixing until the batter 18 the consistency of pudding.
    Exact measurement of flour is not important; the volume
    of water determines the volume of dough.

    In this receipt the proportion of whole wheat to white
    flour is roughly 50/50, and the total volume added may
    vary with temperature, humidity or brand of flour used.

    Now add white flour directly from the bag, mixing until
    batter is dry and hard to stir. Scrape out onto counter,
    add more white flour and begin to knead. Push hard,
    using the heels of both palms, turning and folding the
    dough ball. Add more flour periodically until dough
    becomes firm, resilient and sweet-smelling it should no
    longer stick to your hands and should feel silky and
    pleasing to the touch.

    Keep on kneading hard 8 to 10 minutes; you cannot
    over-knead at this point. Put dough back in bowl, cover
    and let rise at room temperature until about doubled in
    bulk, 45 to 90 minutes. (Timing varies with temperature
    and humidity also.)

    Scrape out again and knead lightly about 10 times to
    break the large bubbles. Do not over-knead at this

    Grease 2 standard (8" x 4") loaf pans with butter. not
    oil. Divide dough and roll gently into loaves. Put into
    pans. pressing lightly into corners. Allow to rise until
    tops are above rims of pans, 45 to 90 minutes. Do not
    jostle pans during final rising.

    Place very gently in a 375°F/190°C oven and bake 55
    minutes. Remove immediately from pans and cool on a wire
    rack until completely cooled to room temperature.

    Seal in plastic bags. This bread needs no refrigeration
    for at least 3 days.

    Yields: 2 loaves

    FROM: Mount Vernon Inn Restaurant - Recipes

    RECIPE FROM: https://www.mountvernon.org

    Uncle Dirty Dave's Archives


    ... I am so old I can remember when vodka only came in vodka flavour.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)