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Whole Wheat Bread Recipe

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

Contributor:  
Contributor:  
Tyler VanAusdal

Category:
Category:

Ingredients:  
Ingredients:  
Sponge:
1 cup whole wheat flour
1 cup warm water
2 1/2 tbsp honey
1 tbsp yeast

Bread:
2 cups whole wheat flour
1 tsp salt
2 tbsp oil
2 tbsp water
4 tbsp melted butter

Directions:
Directions:
1. Mix the Sponge ingredients in a bowl. Mix until it forms a smooth batter. It will start to get a little stringy.
2. Let the bowl sit for 1 hour in a warm place. Use a large bowl--the sponge will triple in size.
3. Put the sponge in a stand mixer. Mix the salt and 2 cups of flour into the mixture.
4. Add the oil and water and continue to mix for 5 minutes. (It is important to knead it the entire time so the gluten can form properly.) Let the dough rest for 5 minutes. Dough should be soft and smooth, not stiff or sticky.
5. Knead for another 5 to 8 minutes. The dough should stretch a little when pulled out and not break immediately
6. Shape the dough into a fat 9 by 5 inch rectangle. Fold in the short side. Then roll the long side like a jelly roll. Roll it around as necessary to make it an even size.
7. Place in a greased 9x5 in bread pan. Cover with a towel and let rise for 45 minutes to an hour, or until it doubles or the bread domes over the pan edge.
8. Preheat oven to 350. Bake the bread for 40 minutes. It will look pretty brown.
9. Remove the bread from the oven and immediately brush melted butter on top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hrs

 

 

 

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