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Mom's Whole Wheat Bread Recipe

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This recipe for Mom's Whole Wheat Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 c. warm water or potato water
2 tbsp. yeast
1/4 c. potato flakes (if not using potato water)
6 tbsp. soft butter or margarine
1/2 c. sugar, raw sugar, or honey
2 tbsp. salt
unsifted whole wheat flour, or white flour, or a combination

Directions:
Directions:
Put warm water in a large bowl. Add yeast, potato flakes, and sliced butter. Let stand a few minutes until yeast dissolves. Add sugar, salt, and enough flour to make a thick batter. Mix together with a spoon. Add enough more flour to make a non-sticky dough. Cover and let rise until double in bulk, about one hour. Punch dough down. Divide into 6 portions (for smallish loaf pans; 4 portions for larger pans). Roll each portion into a rectangle; fold in half twice, and roll into a rectangle again. Roll up to form a loaf, pinching seam closed and tucking ends firmly under. Place in greased loaf pans, seam side down. Cover with a clean towel and let rise until full-sized, 45-60 minutes. Bake at 350 for 30-35 minutes, until nicely browned on top. Loaves will sound hollow when tapped. Remove bread from pans immediately and place loaves on clean towel. Rub tops with butter or margarine for a tender crust if desired.

Preparation Time:
Preparation Time:
Mom used to say it took 10 minutes a loaf and cost 10 cents a loaf!
Personal Notes:
Personal Notes:
This makes a lot of bread! Feel free to cut it down. I usually make about half this much dough for 3 medium-sized loaves. Mom always used 100% whole wheat flour, which she ground very fine. I use about half white flour in the mixture to appease the picky eaters. I also add gluten, about 1 tbsp. per cup of wheat flour, for a chewy texture, longer freshness, and better rising. Mom achieved similar results by adding a ground-up vitamin C tablet. Here are a few other tips from Mom: 1)Water too hot will kill yeast action; 2)Too much sugar or salt will inhibit yeast action; 3)Rising time may be shortened by adding more yeast or lengthened by using less yeast; 4)A yeasty-tasting bread indicates too-warm ingredients or rising place; 5)Rising too long will cause dry, crumbly, yeasty-tasting bread which flattens on top; 6)Surface cracks in the crust indicate that the bread needed to rise longer--the flavor and texture of the bread will not be impaired; 7)Water makes better bread than milk; 8)Make yummy scones: roll dough out after first rising, cut into rectangles and fry in hot oil. Serve with eggs or honey or jam;

 

 

 

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