100% Whole Wheat Bread
Yield: Makes two loaves
2 pkgs (or 2 scant TBSP) dry yeast (or 3 cakes compressed yeast) (1/2 oz dry)
2 cups water, lukewarm
¼ cup honey or molasses (1/2 cup of molasses = 7 oz)
2 tsps salt
2 lbs whole wheat flour
2 oz butter softened
- Dissolve the yeast in ½ cup of lukewarm water. Add the honey or molasses, and stir in the eggs. Add the rest of the water, the flour, and the salt. Add the softened butter, and stir the dough with your hand to mix.
- Turn the dough out onto a lightly floured surface, and knead until smooth, about 10 minutes. You don’t’ want to over knead this dough, as the whole wheat flour is not string enough structurally to hold up to lots or working.
- When the dough is smooth, return it to the bowl, cover, and let rise until double in bulk, 1 ½ to 2 hours.
- Punch the dough down and shape into 2 loaves of equal size.
- Form into free standing loaves, and place them on parchment-lined baking sheets.
- Cover with a cloth, and let rise until doubled in size, about 45 minutes
- Preheat oven to 375 degrees
- When the loaves have risen, slash them with a sharp knife and bake for 35-45 minutes. Tap the loaves to check for doneness - they should sound hollow.
_ Remove form oven and let cool.