Subj : Nat Wheat Bread Month - 4
To   : All
From : Dave Drum
Date : Sun Dec 31 2023 18:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Theodore's Famous Whole Wheat Bread
 Categories: Breads
      Yield: 2 Loaves
 
  2 1/2 c  Very warm water
      1    Envelope dry yeast
      1 tb (generous) honey
      1 tb Butter
      1 tb Salt
    1/4 c  Wheat germ
    1/4 c  Corn meal
    1/4 c  Dry milk or dry buttermilk
      3 c  (to 4) whole wheat flour
      3 c  (to 4) white all-purpose or
           - bread flour
 
  Nourishing whole grain breads formed a very important
  component of the diet of both rich and poor in
  18th-century America. Here's how to make a modern
  adaptation; a bread worthy of being called Food.
  
  Wash off and dry a counter-top area for kneading. With a
  fork, mix water, honey and yeast in a large glass or
  ceramic bowl. Add butter and let stand while lining up
  remaining ingredients.
  
  Stir in salt, wheat germ, corn meal and dry milk. Then
  start adding whole wheat flour directly from the bag,
  mixing until the batter 18 the consistency of pudding.
  Exact measurement of flour is not important; the volume
  of water determines the volume of dough.
  
  In this receipt the proportion of whole wheat to white
  flour is roughly 50/50, and the total volume added may
  vary with temperature, humidity or brand of flour used.
  
  Now add white flour directly from the bag, mixing until
  batter is dry and hard to stir. Scrape out onto counter,
  add more white flour and begin to knead. Push hard,
  using the heels of both palms, turning and folding the
  dough ball. Add more flour periodically until dough
  becomes firm, resilient and sweet-smelling it should no
  longer stick to your hands and should feel silky and
  pleasing to the touch.
  
  Keep on kneading hard 8 to 10 minutes; you cannot
  over-knead at this point. Put dough back in bowl, cover
  and let rise at room temperature until about doubled in
  bulk, 45 to 90 minutes. (Timing varies with temperature
  and humidity also.)
  
  Scrape out again and knead lightly about 10 times to
  break the large bubbles. Do not over-knead at this
  point.
  
  Grease 2 standard (8" x 4") loaf pans with butter. not
  oil. Divide dough and roll gently into loaves. Put into
  pans. pressing lightly into corners. Allow to rise until
  tops are above rims of pans, 45 to 90 minutes. Do not
  jostle pans during final rising.
  
  Place very gently in a 375°F/190°C oven and bake 55
  minutes. Remove immediately from pans and cool on a wire
  rack until completely cooled to room temperature.
  
  Seal in plastic bags. This bread needs no refrigeration
  for at least 3 days.
  
  Yields: 2 loaves
  
  FROM: Mount Vernon Inn Restaurant - Recipes
  
  RECIPE FROM: https://www.mountvernon.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am so old I can remember when vodka only came in vodka flavour.
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