Saturday, December 5, 2009
Whole Wheat Bread and Rolls
This Makes 3 loaves of bread.
Recipe by Me.
3 Tbsp. SAF yeast or 3 packages
1 1/8 cups warm water
3 cups lukewarm milk, scalded then cooled OR
3 cups powdered milk made with warm water (this is what I do, I'm lazy)
1/2 cup honey
1/4 cup butter
1 1/2 Tbsp. sea salt
7 1/2 cups fresh ground wheat flour
3 Tbsp Gluten
2/3 c. wheat germ
Dissolve yeast in warm water in large bowl. Stir in milk, honey, butter, salt, 4 cups of flour, gluten and wheat germ. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto floured surface. Knead until smooth and elastic. About 10 minutes. The time it takes to say the Lords Prayer 3 times, kneading every syllable. Place in a greased bowl. Turn greased side up. Cover. Let rise in a warm place, until double. About 1/2 to 1 hour. (on top of gas stove works well) Dough is ready if indention remains when touched.
Punch down dough. Divide into halves. Roll each half into rectangles. 18 X 9 inches. Roll up tightly, begining at narrow ends. Pinch edge of dough inot roll to seal well. Press in the ends of roll. Press each end with side of hand to seal. Fold ends under.
Place loaves seam sides down in greased loaf pans. Brush lightly with butter. Let rise until double. (about 1/2 to 1 hour.)
Heat in oven at 425 degrees. Place loaves on lower rack so that the tops of pans are in the center of the oven. Pans should not touch each other or side of the oven. Bake until loaves are deep golden brown and sound hollow when tapped, top and bottom. 15 to 25 minutes. Immediately remove from pans. Brush tops of loaves with butter, if desired. Cool on wire or wood racks.
Note: when I make the rolls I roll it the long side. And then cut them into pieces and form the ring.