Tiny White Flowers

Tiny White Flowers

Monday, November 10, 2008

Whole Wheat Bread

Whole Wheat Bread
Originally uploaded by double.reed
Here's a great image that sums up what my kitchen (or a small portion of it) will look like in a few hours. And here's a recipe that came with the photo I'm using from Flickr. If I get my act together, I'll also post the recipe I will use. All the amounts will have been calculated so we can count carbs for DS.

Be back soon!

Oh, here's that recipe (with thanks to double.reed):

Whole Wheat Bread

Homemade bread fresh from the oven.

2 pkg. dry yeast
1/2 c. warm water
1/2 c. brown sugar
1 tbsp. salt
1/4 c. vegetable oil
2 1/4 c. warm water
2 to 3 c. bread flour
4 c. whole wheat flour

Dissolve yeast in 1/2 cup water. Stir in brown sugar, salt, oil, 2 1/4 cups water and 3 1/2 cups flour (2 cups whole wheat flour and 1 1/2 cup bread flour). Mix on low speed with hand mixer. Add enough remaining flour by hand until dough is easy to handle while kneading.

Turn dough onto lightly floured surface and knead until smooth (approximately 5 minutes). Place in greased bowl, turn to oil and leave greased side up. Cover with cloth and let rise until double (approximately 3 to 4 hours).

Punch dough down. Divide in half and roll each half into rectangle. (For smaller loaves divide into 4 pieces.) Roll up and place seam side down in greased and floured loaf pans. Cover with cloth and let rise until double (approximately 2 to 3 hours).

Bake at 300 to 350 degrees for 30 to 40 minutes. Loaves will sound hollow when tapped. Remove from pans and brush with butter.

Uploaded by double.reed on 12 Nov 07, 7.18AM PST.


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