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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Whole Wheat Bread with Cinnamon Recipe

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This recipe for Whole Wheat Bread with Cinnamon is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package yeast
1 c. lukewarm water
2 tbsp sugar
3 cups heated milk
4 tsp salt
1/2 c. molasses
4 c. whole wheat flour
7 c. all purpose flour (or half bread flour)
1/4 cup melted butter
Directions:
Directions:
Soften yeast in lukewarm water with 4 tbsp sugar to proof. In large bowl, add milk, salt, and 1/2 c. molasses and stir. Cool to lukewarm and add yeast mixture. Stir in 2 c. whole wheat flour and half of the all purpose flour. Add the cooled, melted butter and the remaining whole wheat and all purpose flour until you have a stiff dough. (may not need all the flour). Knead until smooth and elastic. Place in grease bowl and rise to double. Roll out dough to around 11/2 inches high. Sprinkle with cinnamon, sugar and spread with butter. Roll up dough and and tuck the ends up underneath. Bake in greased loaf pans at 375 for 30-40 minutes.
Personal Notes:
Personal Notes:
To successfully "proof" yeast, pour a package of yeast in lukewarm water and let it sit for 5 minutes. The yeast should form a lumpy film on top of the water. If so, you have a proof, or good yeast. If not, throw away the package and start over. The yeast is no good.

 

 

 

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