Food recipes
Grandma S's Whole Wheat Bread
Grandma S's Whole Wheat Bread Ingredients: water, bottled, generic oil, olive, salad or cooking honey leavening agents, yeast, baker's, active dry salt, table wheat flour, white, all-purpose, unenriched wheat flour, w...
Grandma S's Whole Wheat Bread
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
honey
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
Add 3 cups of whole wheat flour and blend together.
Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
Knead on high speed for 10 minutes.
Dough should be firm but elastic.
Form into 2 loaves and place in well greased loaf pans.
Let rise until doubled in size.
(Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes.
(if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans.
Cool Completely on wire racks.
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
honey
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
Add 3 cups of whole wheat flour and blend together.
Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
Knead on high speed for 10 minutes.
Dough should be firm but elastic.
Form into 2 loaves and place in well greased loaf pans.
Let rise until doubled in size.
(Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes.
(if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans.
Cool Completely on wire racks.