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Marvelous Whole Wheat Bread

From: ag297@freenet.carleton.ca (Rick Seeley)
Date: Sat, 25 Sep 93 14:43:06 EDT


INGREDIENTS
	whole wheat flour
	water
	non-instant powdered milk
	7 grain cereal
	rolled oats
	wheat flakes
	rye flakes
	honey
	yeast
	salt (optional)
	ginger

YIELD:  2 loaves

The following recipe routinely takes between 3 hours 15 minutes and 
3 hours 30 minutes from the beginning until the bread comes from the 
oven. It involves a total of four risings, one as the sponge, two as 
the dough, and one as loaves.

IMPORTANT! In order to bake bread successfully there are two things 
	   to remember: 

1.      All ingredients must be warm, that is, not too cool and not 
	too hot. Yeast requires an environment of 85 to 105 degrees 
	Fahrenheit in which to work;

2.      The only two ingredients which should be carefully measured 
	are the water and yeast. The water determines the overall 
	quantity of bread and the yeast determines the speed at which 
	rising takes place and the amount of air in the bread. Too 
	little will result in a good bread, but one which tries your 
	patience; too much will result in a large air hole running 
	the length of the bread which is a definite embarrassment to 
	the baker.  C=:-(

METHOD

1.      Take the flour from the fridge or other cool spot and half fill 
	a 13" x 9" x 2" pan. Put the pan in the oven and slowly turn the 
	dial until the oven just comes on. Turn on the oven light too. 

2.      Take out 2 beer mugs, a coffee cup, a 1 cup measuring cup, large 
	bowl, a tablespoon, a teaspoon, measuring spoons and a whisk. Take 
	the yeast and oil from the fridge. Also take out the honey, 7 grain 
	cereal, rolled oats, wheat flakes and rye flakes.

3.      Fill one beer mug with hot tap water and let sit for just a moment. 
	Empty the hot water and refill 1/3 full with tap water that is warm, 
	but not hot, to the wrist, (like baby's milk), and stir in a 
	teaspoon of honey and 1/4 teaspoon of ginger. 

4.      When the honey has mostly dissolved, stir in a level tablespoon of 
	yeast and stir immediately. Cover with a damp tea towel and let rise 
	until at least double in bulk. This should take about ten minutes.

5.      In the meantime, fill the second beer mug three quarters full of 
	non-instant powdered milk. Put a large tablespoon of honey in the 
	bowl. This "tablespoon" probably contains 1/4 to 1/2 cups honey. Add 
	2 1/2 coffee cups of warm-to-the-wrist water. Add the non-instant 
	powdered milk and beat well with a whisk. As you beat, the phrase 
	"non-instant" in non-instant powdered milk will take on real meaning. 
	If there are a few lumps remaining, don't worry, they won't survive 
	the next steps.

6.      Add a handful of rolled oats, a handful of wheat flakes, a handful 
	of rye flakes, and a handful of seven grain cereal. Beat lightly 
	with a whisk to moisten. 

7.      By now the yeast should have risen to with an inch of the top of 
	the beer mug. Using the teaspoon, give it a good stir for about 5 
	seconds and pour it into the bowl with all the other stuff. 

8.      Take the flour from the oven and turn the oven off! 





Last modified:  9 May 2006

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