Sunday, June 5, 2011

Rachel's Whole Weat Bread

Here is a yummy bread recipe I got from a friend in Ridgecrest, CA. It makes 2 delicious loafs of bread. (This used to be posted on our family photos website but I needed to move it here for convenience.)

2 1/2 Cups Warm Water
1/4 cup sugar
1 TBSP Yeast
1/2 cup Powder Milk
3 TBSP Oil
2 1/2 tsp Salt
3 cups whole wheat flour
3 cups bread flour

  1. Mix water, Sugar and yeast together. Let sit for a minute.

  2. Add the rest of the ingredients and mix well. If you don't have a stand mixer you'll need to get your hands dirty because it's too thick to do this just with a spoon. (This is the California recipe, but while living in Maine I've been needing to add an extra cup of flour for it to pull away from the sides of the bowl.)

  3. cover dough with a towel in a warm place and allow to rise until double in size, about 30 minutes.

  4. grease your hands and a surface to kneed the dough on. Kneed dough for just a minute to make sure the airbubbles are out. Form dough into 2 loafs and place into greased loaf pans (I ALWAYS use shortening to grease with because the bread NEVER sticks when I use it.) Put loafs in a warm place, cover with towel and allow to rise until double again (about 30 minutes.)

  5. Bake at 350 degrees for 25-30 minutes and let cool. (If using a glass pan decrease oven temperature to 325 degrees.)

  6. When bread is cooled, place in an airtight bag. Store in the fridge to prevent premature molding.

1 comment:

  1. Mmmm Rachel's bread!! We use this one too:

    It's pretty similar...