Breads: Trudy's Whole Wheat Bread

By JoFClark

Ingredients

• 1 cup sifted all purpose flour
• 2 t baking powder
• 1/4 t salt
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1/2 cup whole wheat flour
• 1/4 cup butter
• 3/4 cup sugar
• 2 eggs
• 2/3 cup milk
• 1/2 t vanilla
• 1/2 cup chopped nuts
• Whole Wheat Bread
• 2 1/4 cup milk or water
• 1/4 cup oil
• 2 cups whole wheat flour
• 1/4 cup sugar
• 1 T salt
• 2 pkgs yeast
• 1 egg
• 3 1/2 cups whole wheat flour
• 2 1/2 cups white flour
• Whole Wheat Bread (natural recipes, boston mass)
• 4 to 4 1/2 cups whole wheat flour
• 1 T active dry yeast
• 1 1/2 cups warm water
• 1 t honey
• 1 T safflower oil
• 1 t sea salt

Preparation

Step 1

Sift together first 6 ingredients
Stir in whole wheat flour
Cream together butter and sugar
Add eggs one at a time beating well
Add dry ingredients alternately with milk and vanilla
Beat smooth after additions
Stir in nuts
Turn into greased pan
Bake at 350 degrees for 55 minutes
Cool 10 minutes
Remove from pan

Whole Wheat Bread
Heat water and oil to 120-130 degrees
Combine whole wheat flour, sugar, salt, yeast and egg
Add warm liquid to flour mix
Gradually knead in 3 1/2 cups whole wheat flour and 2 1/2 cups white flour
Knead until stiff and elastic, about 10 minutes
Place in greased bowl and turn dough to coat all over with oil
Cover and let rise until doubled, 45-60 minutes
Punch down
Shape into 2 loaves
Place into 2 greased 9x5x3 inch loaf pans
Cover
Let rise until doubled, about 30-45 minutes
Bake at 350 degrees for 40-45 minutes

Whole Wheat Bread (natural recipes, boston mass)
In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add the remainder
Dissolve honey in this mixture and let sit for a few minutes, then add 2 cups of the flour and beat with a wooden spoon until smooth
Cover and set in a warm place to rise for about 2 hour until light and foamy
Mix with salt and oil into batter
Add flour a little at a time and mix until stiff and easy to handle
Place dough on a lightly floured board and begin kneading
Knead for 20 inures or so, adding more flour a little at a time until smooth, elastic and not sticky
The exact quantity of flour will vary slightly each time, this, as well as the proper consistency of the kneaded dough will be learned with experience
When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger
Shape into loaf and place in a lightly oiled standard size bread pan (about 9x5x3 inches)
Cover and set in a warm place to rise until doubled in bulk, about 1 hour
Preheat oven to 350 degrees and bake for about 1 hour until crust is a deep golden brown
Remove from pan at once and cool before slicing