Mountain Mama's Whole Wheat Bread Recipe
- 6 c. lukewarm water
- 2 Packages dry yeast
- 1/2 c. honey or possibly molasses
- 2 c. non-fat dry lowfat milk
- 7 c. whole wheat flour
- 1/2 c. oil
- 8-11 c. whole wheat or possibly white unbleached flour
- Measure water in a large bowl.
- Sprinkle yeast over the top and stir to dissolve.
- Add in the sweetening and lowfat milk.
- Add in the first quantity of flour, one c. at a time.
- Beating with a mixer, the mix is to become quite thick - like mud.
- Beat till batter is smooth.
- Cover and let rise for an hour.
- Put a damp cloth over to keep from drying out.
- Next, add in oil and remaining flour, a little at a time.
- When it starts to hold together, turn out on floured surface and begin kneading, adding flour as needed.
- Knead for 20 min - the longer the better.
- When nice and smooth and exhausted (yourself which is), oil a bowl and place dough in, turning once to coat top.
- Cover with damp cloth and set in cozy place to rise 1 hour.
- Punch down 20-30 times and rise again, about 40 min.
- Knead dough briefly and cut into 4 even pcs.
- Let set for 5 min; shape into loaves in bread pans or possibly free form shapes.
- Place in well oiled loaf pans or possibly well oiled baking sheets, allowing room for expansion.
- Let rise till doubled, 30 min.
- Bake at 350 degrees for 40-50 min till done.
- Makes 4 loaves.
water, yeast, honey, nonfat dry lowfat milk, whole wheat flour, oil, whole wheat
Taken from cookeatshare.com/recipes/mountain-mama-s-whole-wheat-bread-42434 (may not work)