Lorei's Wheat Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 3 c. milk
3 T. yeast
1 1/2 T. Molasses
3 c. whole wheat flour
1/4 c. soy flour
2-3 c. unbleached flour
1/3 c. butter
1/3 c. honey
2 t. sa!t
1/2 c. rye flour
1/3 c. wheat gluten
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Directions: |
Directions:Preheat oven to lowest temperature possible. Heat milk & butter just long enough to almost melt butter. In large plastic or glass bowl (not metal) add yeast to milk & butter (milk should be warm but not hot) and stir with wooden spoon until yeast is dissolved. Add honey, molasses & salt. Stir until dissolved. Begin adding flour, stirring after each
addition as long as you can. When that gets too hard, use your hands. Do not add too much at a time. The amount of unbleached flour depends on the humidity and other things. Knead until dough is soft and springy adding flour if needed. It will stay a little sticky due to the honey but should not coat your hands. Form into 3 loaves and place
in well-buttered bread pans. Place in oven and turn it off leaving interior light on. Let rise about 30-45 minutes. Turn oven to 350 degrees and bake for 30 minutes. Remove from pans onto cooling racks.
Substitutions can be made for most ingredients but not yeast or salt. Salt aids the yeast. Milk makes a soft crust, water a crispy crust; egg whites brushed on top makes a shiny, crisp top and seeds will stick to it before baking. Eggs can be used as part of the liquid. Oil can replace butter. Molasses gives a brown color to bread but can be replaced by all honey. Honey can be replaced with sugar (Robbie's note: honey is twice as sweet as sugar, so double the sugar if substituting) Total amount of flour is more important than separate flours. Soy, for instance, adds protein value; but any
flour can be used instead. We have on occasion added rolled oats or even corn meal. Wheat flour has more gluten than other flour. Gluten is the ingredient that catches the bubbles from the yeast causing the dough to rise. If your bread doesn't rise well, try either more gluten or more yeast. Weather has an effect on rising, too. Trial and error is the only way to find out what you prefer. Even expert cooks occasionally have a flop. If your bread falls in the middle, it may mean too much liquid or too much rise time. |
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Personal
Notes: |
Personal
Notes: From Lorei - Lorei says: Heidi has always been allergic to something in city water. As a baby she cried constantly as if in pain. Laying her on her belly across my knees and vibrating my knees was her only relief until the doctor suggested water as the possible culprit. Like magic it stopped. From that point on we had to be careful what we ate. She was sometimes bothered by canned vegetables and store-bought bread. Frozen vegetables were an easy choice, but what of bread? We began making our own. In time it became Heidi's job to make it. We purchased a bread machine and wore it out.
Then we tried a fancy mixer. It made better bread, but broke now and then. Still, we liked the bread and it was easier than hand kneading, so for years Heidi had to bake several times a week. We eventually even bought a wheat grinder and now grind our own flour. This is the basic recipe we use. The type of flour can be altered to what one likes best. Raisin bread can be made by adding cinnamon and raisins and, if you like, a little more honey. Milk makes a soft crust, water makes a crispy one. We eventually learned to use a combination of red and white wheat for a totally whole wheat loaf. Red wheat has more flavor, white grinds finer.
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