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Recipe of the Week:

Martha in Indiana’s Whole Wheat Bread
3 cups warm water
1 1/2 tablespoons dry yeast
1 tablespoon honey
Dissolve the honey and yeast in the water in a large crockery bowl.
Pray for 5 minutes while the yeast “activates”, becoming foamy.
Stir in 3 c. W.W. Flour, stir for 5 minutes to develop gluten.
Add 1/3 c. Honey, 4 teaspoons salt, 1/2 c. Applesauce and stir for another 5 minutes.
Add flour (6-7 cups) till a stiff dough is formed.
Turn out on floured board and knead until elastic and smooth.  A good test to see if it is kneaded enough is to pick up the dough and then drop it, it shouldn’t stick to your hand.
Place dough in a greased crockery bowl and place in a slightly warmed oven into which you have put a pan/bowl of warm water.  Dough rises much better in a warm (not hot!), moist, environment. Let rise for 40 minutes or till it doubles in volume.
Punch down and divide/shape into 4 loaves.  Place in pans and let rise for 40 – 60 minutes in a warm/moist oven.  Remove from oven and preheat to 350 degrees, bake for 40 minutes or until it sounds “hollow” when loaf is thumped.  After turning out to cool, I baste the tops of the loaves with butter.

Chef’s Notes:

I’ve used this simple recipe for whole wheat bread for almost 30 years.  It always turns out well. I have ground my own flour using hard red winter wheat and used it in the recipe as well as store bought whole wheat flour, both work equally well.

Useful Recipe and Cooking Links:

OldTimeRecipes.us [1]

Fajita.biz [2]

Do you have a favorite recipe that you have tested extensively? Then please e-mail [3] it to us for posting. Thanks!