Classic Whole Wheat Bread |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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A lot of wheat is produced in this area, so I use it often in my baking. Buttermilk makes this bread a little lighter and less dense than other wheat breads. The aroma while it bakes is terrific. Ingredients:
3 cups king arthur premium 100% whole wheat flour |
1-1/2 cups quick-cooking oats |
2 packages (1/4 ounce each) active dry yeast |
1 tablespoon salt |
2-1/2 cups buttermilk |
1/3 cup butter, softened |
1/4 cup honey |
1/4 cup molasses |
2 eggs |
5 to 6 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the buttermilk, butter, honey and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough all-purpose flour to form a medium stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; let rest for 20 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves(16 slices each).
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