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MY COOKBOOK

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Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

4.3.10

100 % WHOLE WHEAT BREAD


This bread is light, tender, moist and absolutely delicious.

I used instant yeast, which means I didn’t have to activate the yeast before I added it to the dough. Feel free to use traditional yeast, but you will have to soften the yeast in a lukewarm sugar bath first. You can replace the butter with margarine or olive oil, but butter gives the bread a much nicer flavour. Honey can be replaced with 2/3 cup of brown sugar, but here too, honey gives the bread a superior flavour. However, do not omit, change or alter the amounts of the other ingredients. And most importantly, measure accurately! A lot of people bake bread at higher temperatures, at 375F or even at 400F, but whole wheat bread tends to burn on the top too fast at those temperatures.

5-1/2 cups whole wheat flour
1/2 cup wheat gluten
1/2 cup dried potato flakes
1/4 cup dry milk powder
2 tsp salt
2 Tbsp instant yeast*
1/2 cup honey
2 Tbsp butter
2 Tbsp vinegar
2-1/2 cups lukewarm water [do NOT add more water]
all purpose flour for kneading
1/2 cup raw sunflower seeds [optional]



• In a large bowl lightly mix all the ingredients except the sunflower seeds.
• Cover the dough and let it rest for 20 minutes.

• Lightly flour a bread board and place the dough on it.
• With clean hands knead for 10 minutes until the dough is smooth and elastic.



• Place the dough in the lightly greased bowl and cover to rise.
• Allow the dough to rise for 1-2 hours or until it has doubled in bulk.



• Gently deflate the risen dough.



• Roll dough to uniform thickness, stretching by hand into a 9x 12″ rectangle,
breaking down the gas bubbles in the outer edges. [A]
[Optional: Arrange 1/2 cup of sunflower seeds on the top.
Apply pressure on the roller to press seeds into the dough.]
• Roll up dough very tightly in jelly roll fashion,
sealing it with heel of hand after each roll. [B]
• Position the final seal on the bottom.
• Seal the ends with the side of hand into a thin strip. [C]
• Fold the sealed ends under with the fingers. [D]

• Generously grease two 8″ x 5″ bread pans.
• Place the shaped loaves with seam sides down in the bread pans.



• Cover the pans with a towel and let the dough rise in a warm place for 1-2 hours.

• Preheat the oven to 350°F.



• Bake the breads for 25-30 minutes.


Yields: 2 loaves.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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