HOME-MADE BREAD: If you like whole wheat bread, please give this recipe a try. You can half the ingredients according to make a smaller batch of bread.

WHOLE WHEAT BREAD WITH STONE-GROUND WHEAT FLOUR:

 

 

 

 

9 cups stone-ground whole wheat flour****

1 tsp. sugar

1 tbsp. salt                                                      

3 tbsp. active dry yeast

liquid ingredients:

     ¾ cup warm water                                     

    3 cups warm milk

    6 tbsp. butter, melted          

    1/3 cup dark brown sugar

    ¼ cup un-sulphured molasses                                 

    3 tbsp. each sesame seeds & yellow cornmeal                                

2 eggs, slightly beaten

egg wash

 

 

 

Proof yeast with the warm water and sugar for 10 minutes. Stir it down and leave to stand 5 more minutes.

 

In a large bowl, combine rest of liquid ingredients; then add eggs and the yeast mixture into it. Pour this over 3 cups of flour, stirring to combine, and leave this “sponge” dough to rest, covered with a tea towel, in a warm place for 30 minutes.

 

Beat in the salt and 4 cups flour, 1 cup at a time. Turn the dough out onto a floured surface and knead (see general bread-making instruction) it for a minute or so. Add 2 more cups of flour gradually and work it in. Continue kneading dough, adding more flour if it seems sticky, until it is smooth and elastic, 5 to 10 minutes.

 

Form dough into a ball, transfer it to a greased bowl, and brush the top with melted butter. Let the dough rise, covered, in a warm place (see general instructions) for 1 to 1 ½ hours or until double in bulk.

 

Punch down the dough and turn it out onto floured surface. Allow it to rest, covered, for 30 minutes.

 

Cut dough into 3 pieces and shape each into a loaf to fit into greased 7 x 4 x 2 inch loaf pans. Allow the loaves to rise, covered, in a warm place, for about 1 hour, or until each loaf reaches the top of each pan.

 

Brush the tops with beaten egg-wash and bake in preheated 350 degrees F oven for 45 minutes, or until the tops are brown and the bottom sounds hollow when tapped.  Turn the loaves out and cool on rack.

 

 

 

 

 

**** When working with half the ingredients, use 2 tbsp. of active dry yeast.****