HOME-MADE BREAD: If you are interested to utilize this recipe, scaling the ingredients down to make 2 loaves instead of 3 will be much easier to handle.

WHOLE WHEAT BREAD WITH STONE-GROUND WHEAT FLOUR:

 

 

 

 

9 cups stone-ground whole wheat flour

1 tbsp. salt                                                      

3 tbsp. active dry yeast****

liquid ingredients:

     ¾ cup warm water + 1 tsp. sugar                            

    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 3/4 cup warm water with sugar added for 10-15 minutes. Stir down and leave to stand 5 more minutes.

 

Combine rest of liquid ingredients; then add eggs and the yeast mixture into it. Pour this mixture over 3 cups of flour in a large bowl, stirring to combine. Leave this “sponge” 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 posted general bread-making instruction for hand-kneading technique) 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, 8 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 for 1 to 1 ½ hours or until double in bulk.

 

Punch down the dough and turn it out onto floured surface. Cut dough into 3 pieces. Cover with tea towel and allow it to rest for 30 minutes.

 

Shape each piece of dough into a loaf to fit into 3 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 making a smaller batch of bread, cut ingredients in half but use 2 tbsp. of yeast****