Whole Wheat Bread

By á-6659

This recipe also includes a recipe for cinnamon pull-apart loaves and fruit and nut rings.

Ingredients

• 3-3 1/4 c all purpose flour
• 1 pkg rapid rise yeast
• 2 Tbsp granulated sugar
• 1 tsp salt
• 1 1/2 c very warm water
• 2 Tbsp margarine, softened
• 1 1/2 c whole wheat flour

Preparation

Step 1

In a large bowl thoroughly mix 1 1/2 c flour, yeast, sugar, and salt.

Add water and margarine and stir vigorously about 2 minutes or 200 strokes.

Stir in whole wheat flour and stir vigorously until well-blended, about 1 minute or 100 strokes.

Gradually stir in about 1 1/2- 1 3/4 c additional all purpose flour, 1/2 c at a time, to make a soft dough.

Whole grain bread dough should not pull away from the sides of the bowl and ball up at this stage.

Sprinkle over dough a 1/2 c all-purpose flour.

Do not stir into dough.

Let dough rest 5 minutes.

Turn dough out onto lightly floured surface.

Knead until smooth and elastic; about 8-10 minutes.

Spray dough with pam; cover with bowl and let rest 10 minutes.

Punch dough down.

Divide into 2 equal pieces.

Roll each to 7 x 11 in rectangle.

Roll up tightly from short end; pinch seam and ends to seal.

Place seam side down into two 7 1/2 x 2 1/2 x 3 1/2 loaf pans coated with pam.

Cover; let rise in warm, draft-free place until doubled in size; about an hour.

Bake at 375 degrees for 35-40 minutes, or until done.

Remove from pan and cool on wire racks.


For CINNAMON PULL-APART LOAVES:

Follow directions for mixing and kneading whole wheat bread.

Cover and let rest 10 minutes as directed.

While dough rests, coat 2 71/2 x 2 1/2 x 3 1/2 inch loaf pans with pam.

Combine 1/2 c granulated sugar and 4 tsp ground cinnamon in a small bowl and set aside.

Melt 1/4 c margarine in small saucepan over low heat.

To shape loaves, divide dough into 32 equal pieces and form into smooth balls.

Dip each ball in melted margarine and roll in sugar mixture.

Place 16 balls in each pan, making two rows.

Cover; let rise in warm, draft-free place until doubled in size; about one hour.

Bake at 375 degrees for 35 minutes or until done.

Cool in pan 10 minutes then turn onto wire rack to complete cooling.

For FRUIT AND NUT RING:

Follow directions for mixing and kneading basic bread, then cover and let rest 10 minutes as directed.

While dough rests, coat two baking sheets with pan.

To shape rings, divide dough in two equal pieces.

Roll each to 10 x 16 inches and spread with 1/4 c apricot jam and sprinkle with 1 1/2 c chopped Dromedary dates, apricots, raisins, or combo and 1/2 c chopped, toasted almonds or other nuts, dividing evenly.

Roll up long side as for jelly-roll and pinch seam to seal.

Place on prepared baking sheets.

Form each roll into a ring and pinch ends to seal.

With a sharp knife, cut 2/3 of the way through each ring at one-inch intervals; turn each section on its side.

Cover; let rise in warm, draft-free place until doubled in size, about one hour.

Bake at 375 degrees for 20-25 minutes or until golden brown.

Switch positions of pans in oven half-way through baking time.

Cool on wire racks.

Drizzle with confectioners' sugar frosting, if desired.

For CONFECTIONERS' SUGAR FROSTING:

In a small bowl, combine 1 c confectioners' sugar with 3-5 tsp milk and 1/2 tsp vanilla extract.

Beat with a fork until smooth.