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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
point.

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

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