Saturday, January 21, 2012

Whole Wheat Bread by Jayada Radhika


Yield: 4 loaves (use 8 1/2" bread tins)

4 1/2 tsp (or 2 packages) dry yeast
1 cup lukewarm water
2 tsp sugar (if using my version can omit)
1 1/2 cups milk
1/2 cup lightly packed brown sugar
2 tbsp salt (I only used 1 tbsp)
1/2 cup butter
2 1/4 cups lukewarm water
7 cups whole wheat flour
4-5 cups sifted plain flour

Sprinkle yeast over the lukewarm water in which 2 tsp sugar has been dissolved. Let stand 10 mins, keeping at a temperature of 78 F to 82 F. Then stir briskly with a fork.

Meanwhile scald the milk. Pour it into a large bowl and add the brown sugar, salt, butter and lukewarm water. Stir until the butter melts. Cool to lukewarm. Add the yeast mixture to this lukewarm milk mixture. Stir.

Gradually beat in the whole wheat flour. Then the white flour, working in the last of it with a rotating motion of the hand.

Turn dough onto a lightly floured board and knead for 8-10 mins. Shape into a smooth ball. Place dough in a lightly greased bowl: grease the top slightly. Cover and let rise until almost doubled in bulk-about 1 1/4 hours-keep the dough in a warm place (80 F is ideal)

Punch down the risen dough and turn onto a lightly floured or greased board. Cut into 4 equal pieces and form each into a smooth ball. Cover and let rest for 15 minutes. Shape each ball of dough into a loaf. Place into the greased pans and and grease the tops. Cover and let rise for 1 hour or until almost doubled in bulk. Bake at 400 F for 30 to 35 minutes.

From Purity Cookbook 1960

My Version:

I've used quick-rise yeast for years now (so much kinder to mother's with little time). Either Firmapan (Australia) or Fleischmann's (Canada/US). I mixed the yeast, salt and flours together in one bowl and the liquids (the milk I only made lukewarm), butter and brown sugar in another bowl. When sugar dissolved and butter melted, I mixed the liquids into the flour mixture and kneaded to a nice dough. I let rise in warm place for just over an hour, punched it down, divided it up and formed it into loaves. Put those in the bread tins and let rise 'til almost doubled in bulk. Then brushed a little milk over the tops of the loaves and baked them for 30 minutes at 400 F. Delicious loaves done.

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