Westrup Whole Wheat Bread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
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I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years. Ingredients:
1 1/2 tablespoons active dry yeast |
2 3/4 cups warm water (110 degrees f) |
3 cups whole wheat flour |
1 cup wheat bran |
5 cups bread flour, divided |
1 cup wheat germ |
1 cup dry non-fat milk powder |
1/2 cup brown sugar |
1/2 cup vital wheat gluten |
2 tablespoons sesame seeds |
1 tablespoon salt |
1/4 cup vegetable oil |
2 eggs |
Directions:
1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
3. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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