I am going to start by saying that I am not a huge bread maker. In the electric bread maker – sure every once in a while, but by hand – not so much.
So I went into this recipe expecting so-so results. Perhaps as I get more into the recipes and make bread more often I will get better at it!
I am always afraid that I am doing something wrong, honestly. What does it mean to knead until the dough is elastic? What does elastic dough look and feel like. I think I know, but do I really? I found a great, and short video to help know when your dough is elastic. Check it out:
https://youtu.be/hC8LcLnqMl8
Of course, I didn’t watch the video until after I made the bread. I’m not sure I reached the right elasticity. . . I will say that the kneading process will do wonders for your biceps if you make bread often! Maybe this could be used as a form of exercise? Make enough bread to have great arms. Of course, if you eat that much bread, those carbs are going somewhere!
The recipe calls for two different style loaves. The twist two pieces together loaf looks a bit weird to be honest. I think I would just do the roll method for bot loaves next time.
The bread smells amazing while it’s cooking. I do love the smell of bread baking! Unfortunately, it tasted awful! I do not think I kneaded it enough, which could be the biggest problem. It seems like kneading is super important. The bread was super thick, with no air in the loaves. It honestly tasted like burnt wheat flour. Ugh!
I will try again!
100 Percent Whole Wheat Bread
2 Cups milk
½ Cup Light Brown Sugar, Packed
1 Tablespoon Salt
¼ Cup Butter
1 Cup Warm Water
2 Packages Active Dry Yeast
7 ½ Cups Un-sifted Whole Wheat Flour
All Purpose Flour
3 Tablespoons Butter, Melted
In a small saucepan, heat milk until bubbles form around the edge of the pan, remove from heat. Add sugar, salt and ¼ cup butter, stir until the butter melts; cool to lukewarm.
Sprinkle yeast over warm water in a large bowl; stirring until dissolved. Then stir in milk mixture. Add 4 cups whole wheat flour, beat vigorously with a wooden spoon until smooth. Gradually add remaining whole wheat flour, mixing in the last of it by hand until dough is stiff enough to leave the side of the bowl. Turn dough onto lightly floured pastry cloth or board sprinkled with all purpose flour. Knead until smooth and elastic – about 5 minutes. Place in a lightly greased bowl; turn dough to bring up greased side. Cover with a towel, let rise in a warm place, free fro drafts, until doubled in bulk – about 1 hour.
Lightly grease two loaf pans.
Turn out dough onto lightly floured cloth or board. Divide in half. Let rest, covered, 10 minutes. Roll one half into a 16 x 8 inch rectangle; roll up, starting from short side. Press ends even, pinch to seal; tuck under loaf. Place, seam side down, in prepared pan. With a sharp knife, cut ¼ inch slit down center of loaf. Divide other half of dough in half again. Roll out each part into one 12 inch strip. Put two strips side by side. Twist together twice. Pinch ends to seal, place into other prepared pan. Brush surfaces of both loaves lightly with melted butter. Let loaves rise in warm place, free from drafts, until sides come to top of pans and tops are rounded – about 1 hour. Place oven rack in middle of the oven. Preheat to 400 degrees. Bake 35 to 40 minutes, or until crust is a deep golden brown and loaves sound hollow when tapped. If loaves seem too dark after 25 minutes, cover with foil.
Turn out pans onto wire racks, brush tops with remaining melted butter.
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