Saturday, January 23, 2010

honey whole wheat bread

This is the very first bread I ever made - when I was about 12 years old I found it in the Mennonite More with Less cookbook and decided I would make bread. So, with no role model, I followed the recipe.

And it was FANTASTIC.

Since then I've made many other types of bread, but I keep coming back to this.

Bread is a great thing to help with stress: the kneading of the bread helps take the edge off my aggressive energy.

*Makes two loaves; bake at 375 for 40-45 minutes.

3 c whole wheat flour
1/2 c nonfat dry milk (I don't add this usually - it's expensive!)
1 T salt
2 pkg dry yeast

Heat in saucepan until warm:
3 c water, whey, milk, or potato water (water that you boil potatoes in - it's yummy!)
1/4 - 1/2 c honey
2 T oil or butter

Pour warm (not hot) liquid over flour mixture. Stir well.

Add in:
1 additional c whole wheat flour
4+ c white flour, until the correct consistency

And make bread! (Knead at least 15 minutes; rise in warm place for 1-2 hours until doubled in bulk; punch down & knead a little; divide into two loaves, place in greased loaf pans and allow to rise until double in bulk.)

It's also great with wheat germ added and soy flour substituted for some of the whole wheat (I'm opposed to soy flour for nutritional reasons, but it gives a great crust). I've added various other things such as seeds and other flours. It's always great!

I just have to plug the cookbook - More-with-Less Cookbook: Suggestions by Mennonites on How to Eat Better and Consume Less of the World's Limited Food Resources. It was printed in 1976 - what's in vogue now, the Mennonites knew long ago. Now, some of the things in it I definitely wouldn't recommend now - such as using margarine. But it really shaped my concept of the world.

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