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Nature's Nutrition |
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Whole Grain |
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Recipes |
WHOLE WHITE WHEAT |
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Nature's Nutrition |
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Whole Grain |
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Recipes |
WHOLE WHITE WHEAT |
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Farm Style Whole White Wheat Bread (A nice, sweet soft whole wheat bread, my family
loves it served warm with butter and honey.) 2 ¾ cups warm water Egg wash: 1 beaten egg with 1 Tablespoon milk
(optional) Pour the water into a large mixing bowl and stir in brown sugar. Sprinkle the yeast over the water and set aside for 5 minutes to dissolve. Add 3 ½ cups of the whole white wheat flour and beat hard with a wooden spoon for 1 minute. Cover this sponge with plastic wrap and set it aside in a warm, draft-free spot for 30 minutes. After 30 minutes, beat the salt and egg into the sponge, followed by one more cup of the whole white wheat flour. Smear the softened butter into the dough, intermittently with the remaining cup of whole white wheat flour. Begin working the white flour into the dough. Turn onto a floured surface and knead for 10 minutes or so. Place the dough in a lightly oiled bowl, turning it to cover the entire surface with oil. Cover the bowl with plastic wrap and set it aside until the dough is doubled. Spray 2 bread loaf pans with cooking spray. Once the dough has doubled, punch down and divide in half. Shape each half into a loaf, and place in prepared pans. Cover the pans loosely with plastic wrap and set them aside in a warm, draft-free spot until the dough has doubled again. Preheat oven to 375 degrees. Just before baking, lightly brush the tops of the loaves with the egg wash, sprinkle with the seeds (optional). Bake for 40 – 45 minutes, or until the loaves are nicely browned. Remove the loaves from the pans and let them cool on a rack before slicing. This recipe came from Ken Haedrich’s “Country Baking, Simple Home Baking with Wholesome Grains and the Pick of the Harvest”. I’ve made just a couple changes in this recipe. Jean Smith Please share your favorite recipe with us--email: |
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