January 2, 2014

Classic Whole Wheat Loaf

Name: Classic Whole Wheat Loaf
Ingredients: 2 1/2 tablespoons active dry yeast; 1 cup lukewarm water; 1 teaspoon molasses; 2 cups whole grain flour; 1 cup Bluebird Cracked Red Wheat or Bluebird Emmer Farro; 1 cup boiling water; 2 teaspoons salt; 1/4 cup sweet butter; 1/4 cup molasses; 1/2 cup brown flax seeds

Hard Red Wheat

Print Recipe

2 loaves

Ingredients

The Sponge

2 1/2 tablespoons active dry yeast
1 cup lukewarm water
1 teaspoon molasses
2 cups whole grain flour Bluebird Hard Red Flour, Bluebird Hard White Flour or Bluebird Emmer Flour all work well. Add 1/2 cup Bluebird Rye Flour for a stronger flavor.

The Mix

1 cup Bluebird Cracked Red Wheat or Bluebird Emmer Farro
1 cup boiling water
2 teaspoons salt
1/4 cup sweet butter
1/4 cup molasses
1/2 cup brown flax seeds

Methods

To Make the Sponge

Dissolve yeast in water, add molasses; let stand 5 minutes. Beat in flour. Cover, and let rise 30-60 min.

For the Mix

Combine all Mix ingredients. Let stand 30 minutes covered and 30 minutes uncovered. Beat mix into the risen sponge.

To Make the Bread Dough

Add About 3-4 Cups of additional whole wheat ½ cup at a time to the mix and the sponge, graduating from a wooden spoon to hand mixing, as the dough thickens.
When all the flour is added, turn out the dough onto a floured surface. Knead 15 minutes, add small amounts of flour if the dough persists in stickiness.
Return the kneaded dough to an oiled bowl and cover with a towel until its bulk has doubled (about 1 hr.)
Punch down the risen dough, turn it out onto a floured surface, and knead it again for 10 minutes.
Form your desired loaves, cover with a towel and let rise until doubled in bulk one more time.
Preheat oven to 375.
Brush with melted butter just before, and after, baking.
Bake 30-40 minutes or until the loaves sound hollow when tapped. If using bread pans, remove the loaves right away so the crust can crispen. Let the loaf cool before diving in!