Need to Knead??

I had someone ask me on a post that I made the other day for my bread recipe. There is a video on YouTube of my new favorite bread recipe called Peasant Bread that is baked on top of a wood stove. It is a very versatile recipe and so far I have made 6 different varieties of the bread using that recipe. Under normal circumstances, I would just post a link or embed the video so you could see how it was done, but since I added/changed so much, I feel I should get the author of the video's permission first before posting.

My second favorite bread recipe is the one that I made the other day. It is whole wheat bread that is slightly sweet, but not to sweet. Perfect for a sandwich bread or for toast. Pictured above is the bread...well...sort of. In the picture above, I had modified the recipe so I could make it in my bread machine since today I was out of state for most of today. But mostly it is the recipe that I used to make the bread that I had mentioned making the other day.

Shirley's Notes:

• You do not need a thermometer to determine 110° F.. Put your pinky (please make sure you have clean hands first) in the liquid, swish it around as you slowly count to 10. If the liquid is comfortably warm, but not cool or on par with your body temperature, it is 110° F..
• I grind my own wheat for my whole wheat flour. I was raised on a farm that grew winter wheat so I know all about what comes out of the combine and goes into the wagons. By grinding it myself, I make very sure all the dead grasshoppers and bits of chewed up field mice are not in my flour...but I have been told before that I worry too much about things like that. <LOL> If you are interested in trying your hand at grinding your own wheat, this video explains it perfectly: Making Flour from Grain 
• I also make my own yeast. It isn't nearly as complicated as what it sounds and I enjoy making it. However, store bought yeast is just as good and works the same as homemade.
• I've had this recipe like forever and cannot remember where I got it from. So, I am unable to give credit where credit is due. If you are the owner of this recipe and are able to prove that, please contact me.

Whole Wheat Bread Recipe

Yield: 2 loaves

2 tsp yeast

¼ cup lukewarm water at 110° F

1 ½ cup of HOT water

1/3 cup of brown sugar

3 TBS. Shortening

2 tsp. salt

2 c. whole wheat flour

3 cups white all-purpose flour

Steps:

1. Dissolve the yeast in the 110° F water
2. Combine in mixing bowl the hot water, brown sugar, shortening, and salt. Stir to dissolve. Cool to lukewarm ( 110° F)
3. Stir the wheat flour plus 1 cup of white flour into the mixing bowl and beat well.
4. Mix in the yeast then add enough remaining white flour to make a medium stiff dough.
5. Turn out onto a lightly floured surface and knead for 10 minutes. To test for proper kneading, press dough lightly with your index finger. The dough should feel elastic and spring back leaving only a faint dent.
6. Shape dough into a smooth ball and place it in a large greased bowl, turn the dough over to grease the top; cover the bowl loosely with plastic wrap then a towel. Set in a warm place free from drafts.
7. Let the dough rise until doubled in volume about 1½ hours. To tell if the dough has doubled, quickly and lightly press two finger tips into the dough; if the dent remains, it has doubled.
8. Punch down the dough and divide into two balls. Cover the divided dough with plastic wrap and a towel/ let rest on a lightly floured board for 10 to 15 minutes.
9. Shape each ball into loaves by using a rolling pin to roll the dough into a 12X8 inch rectangle, roll out any air bubbles to the outer edge.
10. Beginning at the short side, roll the dough up rightly just as your would a jelly roll.
11. Seal the two outer ridges by placing the loaf seam-side down on a surface, use the sides of your hands to firmly squish the two outer edges, then fold them under.
12. Place the loaf , seam side down in a greased loaf pan. Let rise 2^nd time for about 1¼ hours.
13. Bake at 375 degrees F for 45 minutes.
14. After removing from oven, brush crust on all sides with butter to keep the crust soft.

Enjoy and thanks for visiting my blog. :-D