8.2.10

Whole Wheat Molasses Bread



I am about to share with you one of my new favorite things.

I have tried--once!--to make wheat bread. Disaster. Something about wheat flour and the yeast makes for a tough loaf, something totally inedible. The crust was so hard coming fresh out of the oven that I swear my teeth moved when I bit into it. Apparently this is not uncommon with wheat bread recipes. Sadtown!

This last week, though, I had a nice plot of time to do some research and try a new wheat bread recipe.

This is the BEST handmade wheat bread. So easy, low cost, and delicious! So long as I have the time to do it, I'll be using this recipe. I don't know that I can go back to buying loaves.

P.S. I didn't use molasses, instead I abided by the recipe's substitution suggestion.
P.P.S. Try heating up slices in the oven right before you use them. OVER. THE. MOON!



2 3/4 cup warm water
1 1/2 TBSP dry active yeast
1/3 cup oil
1/3 cup honey
1/4 cup molasses*
1 1/2 tsp. salt
8 - 8 1/2 cups whole wheat flour

Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt and 5 cups of the flour until well combined. Allow to rest 20 minutes. Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (about an hour). Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 10-11 minutes, then bake for 32-35 minutes.

*If you are avoiding molasses or don't have any on hand, you can substitute an extra 1/4 cup of honey for the molasses.

No comments: