100% Whole Wheat Bread
Ingredients :
2 cup Milk
1/2 cup Packed Light Brown Sugar
1 tbl Salt
1/4 cup Butter
1 cup Warm Water (110-115F)
2 pkt Active Dry Yeast
8 cup Whole Wheat Flour Unsifted
3 tbl Butter Melted
Method :
* In saucepan, heat milk till bubbles form around edge of pan; remove from heat. Add sugar, salt, and 1/4 cup of butter; stir until butter melts; cool to lukewarm. If possible check temperature of water with thermometer. Sprinkle yeast over water in large bowl.
* Stir to dissolve yeast; stir in the lukewarm milk mixture. Add 4 cups whole-wheat flour; beat vigorously with wooden spoon until smooth.
* Gradually add rest of whole-wheat flour; mix in last of it with hand until dough is stiff enough to leave side of bowl.
* Turn dough out on lightly floured pastry cloth. Knead until dough is smooth and elastic-5 minutes. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place
* (85F), draft free, until doubled-1 hour.
* Again, turn dough on cloth. Halve, let rest, covered, 10 minutes. Cut each halve into two. With palms, roll each part into a 12-inch strip. Twist two strips together three times; press ends even; pinch ends to seal. Place in greased 9×5x2 3/4 inch pan.
* Brush surface with a little melted butter. Repeat with other half. Let loaves rise in warm place, free from drafts, until sides come to the top of pans and tops are rounded-1 hour. Place rack in middle of oven. Preheat oven to 400F. Bake 35-40 minutes.
* Crust will be a deep golden-brown and loaves will sound hollow when tapped. (If crust is too brown after baking 25 minutes, cover with foil or brown paper.) Turn out of pans onto racks; brush tops with melted butter. Serve warm or cold.
* Makes 2 loaves.