Adventures in the White House: Some more cooking experiments and the life of a little person :)

Dan and I since getting bountiful baskets have found and tried so many new foods we may have never tried! It is great to try new things! And not only have we tried new things but many of them are healthier! What a wonderful thing. So I hope my sharing of recipes is enjoyable to others and I hope someone else is able to enjoy some new foods!
As for the life of a little person, my little person is ALWAYS on the go. She loves helping and tryinging new things. She learns more and more each day and it amazes me :)

Have to say YEA!!!! This bread is amazing!!! For what ever reason we have had the hardest time getting wheat bread to rise but this recipe seems to work GREAT :) And it's tasty!!!!!!!!

I put my slight changes to this recipe at the bottom of the recipe...

100% Whole Grain Wheat Bread – you can make fluffy whole wheat bread at home.

If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won’t stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.

100% Whole Grain Wheat Bread

Yield: Makes 2 loaves.
2 3/4 Cups of hot water
1/3 Cup of Oil, Olive is fine
1/3 Cup of honey
2 Tbsp Molasses
1 Tbsp Salt, Sea Salt is good
7 1/2 cups of 100% Whole Grain Wheat Flour
2 Tbsp of Dry Active Yeast

1. Place the first five ingredients in the bowl and mix.

2. Add: 2 Cups 100% Whole Grain Wheat Flour.

2 Tbsp. of Dry Active Yeast.

If your not sure about your yeast proof it in a little warm water first.

3. Add: 4 Cups of 100% Whole Grain Wheat Flour.

4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. Don\’t over mix or the bread will be tough.

5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double when using a heavy mixer.

6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.

7. Mix again just enough to knock it down at least close to the original size.

8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it’s self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)

9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don\’t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

Thanks to dbsnova for this recipe.

http://www.copykat.com/2009/05/12/100-whole-grain-wheat-bread-you-can-make-fluffy-whole-wheat-bread-at-home/#disqus_thread

NOTE: I proofed the yeast by adding the first five ingredients then the yeast and letting it get frothy for awhile and then adding the flour!

I also only cooked if for 25 min it was only slight doughy, covering it with foil the last 5 to 10 mins. and increasing to 30 min. would be good. I use an electric oven, just for reference.