A member of the church we went to while we were stationed at Ft. Sill Oklahoma (in the mid 1970s) showed me how to make this whole wheat bread. I wish I could remember her name.
This bread is not small nor light. It is a heavy (each loaf probably weighs in at 2 or more pounds) whole wheat delight to go with any meal.... especially when sliced thick, warmed and slathered with butter or your favorite buttery spread. We grind our own wheat, but store-bought whole wheat flour works. Dough Enhancer can be used to make a lighter bread texture and the bread is suppose to have a longer shelf life. I like heavy bread, so doubt I will ever try a dough enhancer.
Frank and I made this bread last Thursday. The recipe can be found over at my Recipe Blog.
Right click on the pictures to open in a new window or tab for a larger view... that way you don't have to reload this page.
In goes the wheat into the grinder.
There is some venison stew cooking in the slow cooker. The stew is served over a piece of whole wheat bread that has been topped with cheddar cheese .
Mixing the Dough
The yeast is proofing nicely.
Divide the dough evenly into three balls. Roll each ball into a rectangle. Not much bigger than what is shown below... a hand and a half or so. This process pretty much eliminates those holes in bread that the peanut butter and jelly fall through ☺ and makes for a nice grain of bread.
I do have another rolling pin, it is large and awkward for me. This old one does not have its handles any more, but it does the job. The handles are safely packed away in a drawer.
Let rise in a warm place... again a warm oven with a pan with hot water in it will do. The loaf in the foreground below is the one Frank flattened and you can see the dough hangs over a bit after rising.
The loaves need to be covered with foil after the first 10 minutes or when they begin to brown. Ovens differ, so check before ten minutes your first time baking this bread. These loaves still got a bit over-browned on their tops. After baking place bread pans on a rack to cool for about 5 minutes. The bread will come out of the pans easier. Brush melted butter on top or do like I do and rub either butter or something like Smart Balance on the tops. I'm a hands on cook ☺
Now doesn't this remind you of the story of The Little Red Hen... ☺
"Give us this day our daily bread" is probably the most perfectly constructed and useful sentence ever set down in the English language. -- P.J. Wingate