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Wednesday, July 7, 2010

100 % whole Wheat Bread-Traditional Method

100 % Honey Whole Wheat Bread
1 1/4 cup warm water ( 110-115 F)
1/3 cup oil ( vegetable, olive, corn )
1/4 cup honey
4 1/2 cups fresh milled whole wheat flour ( 18 oz)
2 tsp salt
1 tablespoon instant yeast
1 tablespoon vital wheat gluten

Combine all ingredients a mix and knead them- by hand, mixer or bread machine- until you have a soft smooth dough. Cover and allow to rise in a warm place until its puffy and nearly double in bulk, 1 to 2 hours. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan. Gently deflate the dough and shape into an 8-inch log. Place it in the prepared pan. cover the loaf gently with lightly grease plastic wrap allow it to rise till it's crowned about 1 1/2 inches over the rim of the pan 1 1/4 to 2 1/2 hours. near the end of the bread's rising time, preheat the oven to 350 F. Uncover and bake the bread for about 30-35 minutes, tenting it with foil after 15 minutes. the bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190F. Remove it from the oven, and after a few minutes turn out onto a cooling rack. Brush with melted butter, if desired to keep the crust soft. cool the bread for 30 minutes before slicing.

2 comments:

  1. we loved stopping by your booth this morning at the farmers market! How do you recommend storing homemade bread? I feel like mine grows mold very quickly. Any tips?
    Jayme Hable

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  2. Hi Jayme: I usually divide the loaf in half and freeze part and store the remainder in the refrigerator. Sometimes I slice the whole loaf and just leave a few slices out sealed in a bag if I know someone will be making toast or a sandwich that day. Yes in the humid summer of Virginia it will mold quickly. There are no preservatives in our products- that is a good thing if you think about it.

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