Whole Wheat Yeast Bread Recipe

From Dorothy McNett's Recipe Book.

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Whole Wheat Yeast Bread

From Dorothy McNett's recipes at www.dorothymcnett,com. If you have a bread machine, place all ingredients into the baking pan that comes with the machine, and push the button. For hand kneading, follow this plan! This makes one standard sized loaf, or 2 small ones. It is nice and dense, 100% whole wheat.

1 cup warm water (110-115 degrees)
2 1/4 teaspoons active dry yeast (1 envelope)
2 1/2 tablespoons melted butter or extra virgin olive oil
2 1/2 tablespoons sugar
1 teaspoon sea salt
3 1/2 cups "sifted or whisked" whole wheat flour, (may need about 1/4-1/2 cup more, it all depends)

Using a batter bowl or other large mixing bowl, combine the warm water and yeast. Make sure the water is not hotter than 115 degrees. Blend in the melted butter (make sure it is not HOT) or olive oil, sugar and salt. Before measuring the flour, whisk it or sift it, then carefully measure out the 3 cups and add to the yeast mixture, stirring to blend as much as possible. Dump out onto a floured work surface and shape it into a ball, adding more flour if needed as you work it. The dough should not stick to your hands, but it should not be so stiff that it is hard to knead. The best way to knead is to shape the dough into a ball, then flatten it with your hands, pick up the half that is farthest away from you and bring it down on top of the rest. Using your palms, press it gently together. Rotate the mass and flatten it again. Proceed as above. Repeat. Repeat. Repeat...for 8-10 minutes. The dough should feel springy to the touch and seem elastic and shiny. Place the dough in a lightly oiled bowl. Cover with a clean dish towel. Allow to stand in a warm, draft-free place for at least 60 and up to 90 minutes, or until it has doubled in size. Punch the dough down with your closed fist. Shape into a ball. Cover and allow to rest about 10 minutes. Then, shape into 2 elongated loaves, or 2 free-form round loaves, or one standard sized loaf for a bread pan. If using a bread pan, lightly oil it and place the loaf in with the seam side down. If making a free-form loaf, shape and place on a silicone lined baking sheet with the seam side down. Cover loosely with the dish towel and place in a warm, draft-free place for about 30-45 minutes, or until light and puffy. When ready to bake, preheat oven to 350 degrees. Bake about 35-45 minutes, or until done. The bottom of the bread should sound hollow when thumped with your fingers. This indicates that it is done on the inside. Place on a cooling rack to cool for about 30 minutes before slicing.

Recipe created 2012-10-12.

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