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100% Whole Grain Bread

Makes 2 large loaves

3 cups ground hard red wheat
3 cups ground hard white wheat
1/4 cup ground oatmeal

Mix together flours and set aside.  In a 1-cup measuring cup, stir together until the yeast is dissolved: (mixture should get really foamy after about 5 minutes)

1/2 cup very warm water
4 tsp. instant yeast, or 3 tsp. active dry yeast (at sea level up to about 3500 ft., use an extra teaspoon of yeast)
2 tsp. sugar

In another measuring cup, stir together:

1 cup hot water
1/4 cup ground flax seed (flax meal)

Set aside until ready to use.

In a large mixing bowl or the bowl of a stand mixer (use bread hook), combine:

1 cup very warm water
1/4 cup honey
2 tsp. salt (1 1/2 tsp. at sea level up to 3500 ft.)

Stir in 2 cups of the flour mixture.  Add the flax meal/water mixture OR 1/4 cup vegetable oil and stir to combine.

Add yeast mixture and stir.

Add remaining flour mixture and stir as much in as you can with a wooden spoon. (If using a mixer, let dough hook work the flour in and knead for 5 minutes.)  If using the "by hand" method, turn the dough mixture out onto a lightly greased work surface.  Work the flour into the dough by kneading.  You may need to add about 1/2 cup of extra flour to keep the dough from getting really sticky, but only add enough flour to just keep the dough from sticking in big globs to your fingers.  Knead for 5 minutes. The dough should be moist and tacky with a lot of elasticity.

Grease a large bowl and place the dough in the bowl, turning to coat the dough ball.  Cover the bowl and set it in a warm spot until the dough has doubled.

Turn out dough onto a lightly greased work surface and divide in half.  Set one half aside.  Form the dough sections into loaves and place in greased bread pan.  Continue with other half.  Cover loaves with plastic wrap and set in a warm spot.  Let rise until just up to the top of the bread pan.  Preheat oven to 360ยบ while dough rises.

Place risen dough into heated oven, being careful not to place the pans too close together.  Bake for 30-35 minutes, or until the crust is dark golden brown and the loaves sound hollow when tapped.  Turn loaves out onto a cooling rack and cool completely before slicing.  Store in airtight bags in refrigerator or freezer to keep fresh longer. 









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