Making whole wheat bread at home isn’t hard at all!
I love everything about this.
I know the time she has invested into making homemade bread.
Leela Cyd Ross
I value her effort and cherish it immensely.
And it tastes delicious, too.
I could list one hundred reasons why baking bread at home is a good idea.
Leela Cyd Ross
That nostalgia is hard to beat.
It yields a loaf that is tall and soft, yet sturdy.
Ive adapted my mother-in-law’s recipe by using a combination of whole wheat flour and bread flour.
Leela Cyd Ross
Ive also substituted unsalted butter for the lard, and replaced the water in her recipe with milk.
The bread has held up beautifully inevery circumstance.
It’s easier than you think.
Leela Cyd Ross
It only takes 20 minutes of hands-on time.
The rest is just rising and baking.
Feel free to experiment and adjust the flour ratios to your liking.
Leela Cyd Ross
Keep in mind that whole wheat flour reacts differently than bread flour.
How To Knead the Dough
When it comes to bread, hydration is good.
Then knead in the water.
Leela Cyd Ross
Its difficult to knead slimy dough, however, so use only a little water at a time.
If it collapses, the dough has over proofed.
Chances are your family will eat it even if it isnt perfect.
Leela Cyd Ross
(Speaking from experience here.
Finish the remaining steps when you’re ready.
Here’s what to do:
To freeze the baked loaves,allow the bread to cool completely.
Leela Cyd Ross
Wrap the bread in foil, then place it inside a zip-top bag.
Remove as much air as possible.
The bread will keep in the freezer for up to three months.
Leela Cyd Ross
When ready to eat, transfer bread from the freezer to the countertop, keeping it in the wrapping.
It will thaw in about 3 hours.
The milk should feel tepid to the touch, NOT hot.
Leela Cyd Ross
(Hot milk will kill the yeast.)
Stir the yeast into to the warm milk and let it hang out for about 5 minutes.
The yeast should mostly dissolve and you should see some small bubbles on the surface of the milk.
Leela Cyd Ross
In a large bowl, whisk whole wheat flour, bread flour, and salt.
Make a well in the center.
Let it cool until no longer hot.
Pour the milk and yeast mixture into well in the flour.
Add the butter and honey mixture.
Stir with a wooden spoon until a shaggy dough forms.
Start by bringing the dough together with your fingers then smooshing it with the heel of your hand.
Pull the dough back over itself with your fingers, rotate the dough a quarter turn.
Smoosh with the heel of your hand and repeat.
As you knead, the dough should feel soft, pliable, and a little tacky.
When finished kneading, the dough should be tacky but not sticky.
Form the dough into a ball.
It should be smooth on top, and feel elastic.
Place the ball of dough into the buttered bowl.
Use your fingers to gently spread a thin layer of softened butter on top of the dough ball.
This should take 45 to 60 minutes.
Gently punch the dough down two or three times.
Take the dough out of the bowl and form it into a ball.
Divide the dough into equal halves.
Starting from a short end, gently roll it up and pinch the seam closed.
Roll it over so the seam-side is down and transfer to the prepared baking pan.
Repeat with the second loaf.
Cover with plastic wrap or a clean kitchen towel.
The dough is ready for the oven once it has puffed up, but it maintains its structure.
Melt butter for brushing on the tops of loaves.
Slash a shallow line down the center of the dough with serrated knife.
Brush the tops with the melted butter.
(The top layer of dough might bubble a little when you baste it with the warm butter.
Thats ok. Just pop the bubbles with your knife.)
When the loaves have finished baking, remove from oven and baste the tops with butter one more time.
Turn the loaves out onto a wire rack and let cool.
Do not let the bread cool in the loaf pans.
If you do, the bread will get soggy.
Rather than using the bread to make a fresh turkey sandwich on day 5 make grilled sandwiches or toast.
