Thursday, September 17, 2015

Sally's Wheat Bread

Aunt Sally’s Wheat Bread

Prepare yeast:
½ c warm tap water
1 T sugar
2T yeast
Mix and allow to activate for 10 minutes

In bread mixer add:
5 c hot tap water (not hotter than a baby can handle)
7 c freshly ground whole wheat flour (key to taste is freshly ground)

Turn mixer on medium speed and add:
3-31/2 c whole wheat flour -just until the dough pulls away from sides of bowl

Mix for 10 minutes, then turn off mixer and let dough rest for 10 minutes.

Grease 4 medium loaf pans with shortening. Divide dough into fourths.
Generously grease hands with shortening, Take one fourth at a time, slapping
the dough for 30+ seconds to remove air. Then, shape into loaves and place in greased pans.

Let loaves rise until double in size or until dough reaches the edges of the pan.
Warmth of room/air will either hasten or slow growth….cover with towel or paper/greased
Preheat oven to 350
Bake  for 25 minutes…ovens vary…so check one before you take them all out.

Remember dough will seem done and still need time…loaf should sound hollow with thumped.

Remove loaves from pans and cool on rack