Ingredients
-
3
-
3/4
-
7 1/2 - 8
-
2 1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Basic Whole Wheat Bread,A simple, easy whole wheat bread recipe posted on request. I got it from “Breadtime”, by Susan Jane Cheney (a great resource for bread bakers!),I’m new to bread-making and I followed this recipe to a T, but it didn’t rise enough and came out very dense. I even let it rise almost 3 hours for the first rise and 1.5 hours for the second. Could it be my altitude? (I’m above sea level by a few thousand feet.) … Maybe next time I’ll use more yeast. I welcome any suggestions, thanks it was fun to try out!,This is an amazing recipe. used extra yeast though. It makes a great basic loaf. Ive made it 3 times thus far. the last time I added some garlic salt, onion powder and basil. It was amazing.
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Steps
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1
Done
|
Proof Yeast in Half a Cup of the Water, With About a Teaspoon of Flour- Let It Sit, Covered, Until It Becomes Bubbly& Active. |
|
2
Done
|
Combine the Rest of the Water With the Yeast/Water in a Large Bowl, and Gradually Add About Half of the Flour. |
|
3
Done
|
Stir the Mixture About 100 Times in the Same Direction, Until It Is Well-Mixed and Strands Are Beginning to Form. |
|
4
Done
|
Stir in the Salt and Oil. |
|
5
Done
|
Add the Remaining Flour Half a Cup at a Time, Stirring Well, Until It Is Too Stiff to Stir With a Spoon. |
|
6
Done
|
Turn Out Onto a Lightly Floured Board and Knead For About 20 Minutes, Adding Flour as Nescessary to Keep the Dough from Sticking to the Board. |
|
7
Done
|
the Dough Should Be Springy and Nice to Work With. |
|
8
Done
|
When It Has Been Sufficiently Kneaded, Cover It With a Damp Cloth For About 10 Minutes and Wash and Grease the Bowl Lightly. |
|
9
Done
|
After It Has Rested, Knead the Dough a Few More Times (it Should Feel Really Nice by Now!) and Place It in the Bowl, Covered With the Damp Cloth, a Plastic Bag, and Maybe a Plate. |
|
10
Done
|
Let the Dough Rise Until It Springs Back When You Stick Your Finger in It, and It Is About Twice the Size as It Was Before (this Takes About 2 Hours; Longer or Shorter Depending on the Room Temperature- I Prefer a Longer (cooler) Rise, Because It Allows the Flavour to Develop More... but Sometimes You Just Don't Have Time For That Sort of Thing). |
