enid (02/24/83)
To Laura Duncan Glass (mostly) Laura, I just got your query on Wheat Bread making and have some hints from the Joy of Cooking (and experience): Whole Wheat Flour is heavier than refined flour and makes a coarser bread, especially if you use it in larger proportion than refined flour. It also requires more liquid (20% more) and more yeast, this is to be kept in mind if you're converting a White-bread recipe. If you want to use other cereals, remember that you shouldn't use more than 1/3 part Oatmeal to the 2/3 of the other flours, Rye Flour doesn't rise much (it has no Gluten of its own) and cannot be made to rise much by additional yeast, High-Gluten Flour provides more protein and less starch than White Flour does, and Soy Powder is a nifty addition to bread (both nutritionally and for the taste.) It is possible to over-knead a dough and I would caution that it is much easier to do to a heavier dough than a White bread dough. I take no chances that my dough will fall or be too cool to rise so I don't disturb it at all while I'm waiting for it to rise. Anyway, take a look at this recipe and try it out, it's hard to get a true sandwich bread but this does make a very good eating bread. Let it cool down for about 5 minutes or so before you slice it up: it seems to hold together better if it's a little cooler than just-out. If you don't have some of the other ingredients use White flour, instead. Since this would be your first try of this recipe you may want to try for a lighter dough, anyway. This is a very yeasty bread, a little like solid beer (to reverse a metaphor). You may want to make another for the following night's dinner bread because this won't make it through the day with people nibbling on it. If you're going to set it aside in the freezer as dough, do so at the stage where it should be pan risen and save that for when you defrost the dough in your unlit oven. Be sure to wrap it well, to avoid nasties like freezer burn, and to butter the top liberally. Make sure that when you defrost it it's well buttered on top so that it doesn't dry out while rising. Then, bake as directed once it has risen. Whole Wheat Bread To make one 9x5x3" loaf 2-3/4 to 3-1/2 Tblsps. active dry Yeast (about 1-1/2 packages) 1-1/2 tsps. brown sugar 1/4 cup dark molasses 1 beaten egg 1-1/2 cups lukewarm milk (110-115 degrees F) 2 cups whole wheat flour 2/3 cup all-purpose flour 1/3 cup high-gluten flour 1/2 cup bran flakes 1 tsp. salt 4 Tblsps. butter ( cut in 1/2" bits and softened) (1 egg, beaten with a Tblsp. milk, for glaze) In a small bowl, pour 1/2 cup of warm milk, yeast, and sugar. Let the yeast and sugar rest for 2 to 3 minutes, to bring it to room temperature, then mix well, enough to distribute the sugar through the yeast. Set the bowl in a warm, draft-free place (such as an unlighted oven or a cabinet next to the oven) for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume. While the yeast is rising, pour the molasses into a bowl with the remaining cup of warm milk and stir until well blended. Beat the egg in a small bowl, set aside. In a large bowl, place the flours, bran, and salt and make a well in the center. When the yeast has risen, pour it, the milk and molasses, the beaten egg and the butter into the well in the flour. With a large wooden spoon, gradually incorporate the flour into the liquids. Stir until the mixture is mostly mixed. Continue to beat until the dough can be gathered into a medium-soft ball. Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, sprinkle one of the flours over the ball in small amounts, adding as much as will make a medium-firm dough. Knead until smooth and elastic, about 10 minutes. Clean and butter the large bowl well. Put the dough in the bowl and roll it about, to butter the entire surface. Drape a kitchen towel over it and set it aside for 1 to 1-1/2 hours, or until the dough has doubled in volume. Grease the bottom and sides of a 9x5x3" loaf-pan thoroughly. On a lightly floured surface, shape the dough into a loaf about 8x4". Place the dough in the pan and set it aside in the draft-free place to rise again, about 45 minutes. Preheat the oven to 450. (If you have risen the dough in the oven, gently transfer it to another warm place. Be careful not to bump it or it may fall. Any sudden changes in temperature, such as opening the oven as the bread bakes, can cause it to fall.) Brush the top of the dough with butter, or use an egg beaten with 1 Tblsp. milk, then bake it in the middle of the oven on the upper rack for 35 to 40 minutes or until the loaf is golden-brown. To test for doneness, turn the loaf out on a flat surface or a cooling rack and rap the bottom of the pan sharply with a knife or spoon. The loaf should sound hollow, if it doesn't, slide it back into the pan and into the oven for 5-10 more minutes. Place the finished whole-wheat bread on a wire rack and let it cool a little before serving. Serve with butter. **************************************************************** If you don't already have a copy of the Joy of Cooking (by Rombauer and Rombauer Becker), get one. I grew up on it and I swear by it. Enjoy! -enid@mit-ccc