1 tablespoon active dry yeast
3 1/2 cups whole wheat flour
1/4 cup milk
1 1/4 teaspoons salt
1 to 1 1/4 cup lukewarm water
1/4 cup EVO oil
1/4 cup honey, molasses, or maple syrup
Dissolve the yeast in 2 tablespoons lukewarm water and let it rise for 10 minutes.
1/4 cup milk
1 1/4 teaspoons salt
1 to 1 1/4 cup lukewarm water
1/4 cup EVO oil
1/4 cup honey, molasses, or maple syrup
Dissolve the yeast in 2 tablespoons lukewarm water and let it rise for 10 minutes.
Mix all the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Make a well in the center of the dry ingredients and add the yeast mixture and wet ingredients. Knead for 8 to 10 minutes. Form into a ball and put into a greased bowl covered with a plastic wrap and keep in a warm place to rise for one hour.
Punched the dough in the center and transfer to a clean working surface. Let rest for a few minutes. flattened it with my fingers to remove the air and then let it rest for 5 minutes.
Punched the dough in the center and transfer to a clean working surface. Let rest for a few minutes. flattened it with my fingers to remove the air and then let it rest for 5 minutes.
Shape the dough into a ball, then pull the sides to make it longer. Put into a greased bread pan 8 1/2' X 4 1/2". Let rise for 30 minutes. Bake at 350 F for 30 to 45 minutes.
Observation:
The bread came out so tasty but it was rather dense. I plan to decrease the amount of flour from 3 1/2 cups to 2 cups next time I make whole wheat bread using this method.
Observation:
The bread came out so tasty but it was rather dense. I plan to decrease the amount of flour from 3 1/2 cups to 2 cups next time I make whole wheat bread using this method.
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