Thursday, September 23, 2010

Autumn Whole Grain Bread


Autumn Whole Grain Bread

in a large mixing bowl, combine:
2 cups warm milk
2 Tablespoons baking yeast, (2 packages)
1 teaspoon salt
1/2 cup honey
1/4 cup dark brown sugar

let set until bubbly and doubled in size, about 30 minutes
add to this mixture:
3 Tablespoons soft butter or olive oil works
2 cups unbleached white flour
stir until well blended
now mix in remaining flours:
1 cup of rye flour
2 cups of whole wheat flour. This is a soft dough so I add and additional cup of white flour as I am kneading it so I can check the texture. It should not stick to your hands but is slightly sticky to the touch.

Place in a greased bowl, cover with a damp towel and let rise until double in size, about an hour.
Punch down, let it rest for a few minutes, then divide the dough in half, shape into two round, slightly flattened balls and place on a greased cookie sheet. Cover with a damp clean cloth and let raise until doubled in size.
Brush with an egg wash.
Bake in a 300 degree oven for about an hour, or until the loaves sound hollow when tapped.


I honestly don't remember where this recipe came from but it is one I have made for many years and we all love it. Its wonderful toasted.

2 comments:

eyelandgirl said...

This sounds good to me, Patty, I'll have to try it. I have all kinds of machines and mixers, but hand-kneaded bread(I call it low-tech bread) has a lovely texture you just can't get any other way. What music were you playing on the video?

Patty said...

The music is Patrick Ball playing the Irish Harp.
He has a web site. We have been listening to him for about 20 years now.

Every single night before I go to sleep and every morning before I hop out of bed, the same prayer in on my lips.  Of course I pray for m...