Today…..well today has been a strange kind of day. Those who know me well, also know that I clean HARD on Mondays. This morning when I stepped out of bed, I had a headache and a stomach ache. I knew it was not going to be one of my better days. Usually, they say that drinking water will help with the headache…..it didn’t! As for the stomach ache, I still have it as I type. Oh well, this too shall pass. I decided I would try to get my mind off my mind, by baking.
I made a new recipe for Wheat Bread that considering…. actually turned out very well. I have to explain though. Early this morning I mixed the bread dough, so that it could begin the rising process, while I cleaned the house. That was the plan, however the plan didn’t turn out so well either.
My dough did not rise very well. It might have been because of a house that was quite cold, but I rather doubt it. I do think that my yeast just wasn’t up to par! Uggggg! I was not about to throw the dough out. You won’t believe what I did next. I threw that ball of dough back into my mixer, and went to work. I opened a new pouch of quick rise yeast, mixed it with 1/2 cup of water and a teaspoon of sugar, and let it rise in a small bowl. Once it rose beautifully, I added it to my ball of dough. I figured…..”What the heck,”…..it can’t get any worse. Well, to make a long story short, it turned out very nicely. I made two loaves of bread, and several rolls to go along with our dinner tonight.
I share this story with you, so that if your yeast doesn’t stand up and salute this first time around, try try again!
*NOTE: This recipe will make four loaves of bread. I used my 6 quart Kitchen Aid mixer. You must cut this recipe in half, if you use your mixer. They simply can’t hold this much dough.
You can make rolls….or bread
WHOLE WHEAT BREAD
2 cups warm water
1/2 cup honey
1/2 cup molasses
3 Tbsp. dry yeast
1/2 C. gluten flour
3 C. whole wheat flour
4 C. warm water
1/3 cup oil
2 eggs
2 Tbsp. salt
Whole Wheat Flour
*Now….Use Enough Whole wheat flour to make your dough soft but not sticky. You should be able to shape your dough nicely without it sticking to all your fingers. They say it should be firm but soft like a babies behind!
Directions:
remember….I cut this recipe in half to make 2 large loaves in my Kitchen Aid Mixer
Combine in the bowl of a mixer capable of kneading dough 2 cups warm water, honey, molasses and yeast. Mix lightly and let stand 5 minutes. Add the gluten flour and 3 cups whole wheat flour. Mix at medium speed 8 minutes or so to get the gluten going. Let stand 30 minutes or as long as it takes to see the yeast mixture start growing; it will look a bit spongy. Add eggs, oil and the remaining liquids and dry ingredients alternately, beating on low speed until the dough is too heavy, then turn to medium speed. Continue to add flour slowly until dough leaves sides of the bowl clean. I kneaded my dough about 8 minutes. Grease 4 bread pans. Remove dough from mixing bowl onto greased countertop. Knead lightly and divide into 4 equal parts.
Knead each part into a loaf shape and put into greased pans. Let rise 20 to 25 minutes or until dough rises about 1/2 inch above the top of the pan. Bake at 375 degrees for 30 to 35 minutes. The loaf should sound hollow when you tap on the top. Cover the pans with foil during the last 10 minutes or so, if it’s getting too brown.
To make rolls, I simply rolled pieces of dough into large almond size balls. Place in well greased pan, and let rise until double in size. Bake rolls for 15 to 20 minutes at 375 degrees or until golden brown and done.
Brush with melted butter, and eat! I was able to make about 12 rolls, and 2 good sized loaves of bread.
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