llf@houxz.UUCP (L.FENG) (03/23/84)
Whole Wheat Bread
set 1
4 tbs dry yeast
2 tbs salt
4 tbs sugar (1/4 cup)
3 cups warm water (115F)
4 cups bread flour
set 2
1 cup honey (or 1 cup packed brown sugar)
3/4 cup warm water (and 1 cup warm water)
5 tbs oil
4 cups whole wheat flour
3 cups bread flour
1 cup wheat germ
1/4 cup Brewer's yeast
1) Dissolve yeast, salt, and honey in water. Add flour. Mix well.
Allow to rise in a warm place until doubled.
2) Mix salad oil, water, and honey (or brown sugar). Add to set one.
Add flour, wheat germ, and Brewer's yeast gradually till kneading
consistency is obtained. Knead till smooth and solid. Allow
to rise till double. Divide dough into 4 parts, let rest for
15 minutes.
3) Shape into 4 loaves, place in bread pans, and allow to rise till doubled.
Bake at 325 F for approximately 45 minutes.
Notes: The bread will stick to the pans if they are not well greased.
I find that PAM does an excellent job of unsticking the loaves.
The bread will double in about 30-45 minutes if you keep it in a
warm place (~85 F). One solution to this is to place the oven on
low heat (~115 F?) for 2 or 3 minutes, then turn it off and place
the bread dough in it.
If the top is browning too fast, place a paper bag loosely over the top
towards the end of the baking time. Also, to keep the crust from drying,
brush with butter (margarine or cooking oil) when the loaves are removed
from the oven.
This makes a rather heavy, sweet, strong bread.
Lynda