Blossom Whole Wheat Bread
(from alaird’s recipe box)
Source: Susan Blossom
Prep time: 300 minutes
Cook time: 30 minutes
Serves 15 people
Categories: Bread
Ingredients
- oil (a few drops)
- 1/4 C. honey
- 2 1/2 C water
- 1/2 - 1 Tbsp yeast
- 4-6 C fresh ground wheat flour
- 1/2 - 1 Tbsp Salt
Directions
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Oil the inside of honey measurer, then measure honey- it bloops right out (into a kitchen aid)! Add 1 1/2 C hot (not boiling) water. Mix. Adjust temp of remaining cup so mixture is 90 – 105 degrees.
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Add yeast to water and honey. Watch it BLOOM!
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Start with 4 cups of flour. Mix salt into flour first, then add to honey/yeast mix.
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MIXING: Give it a quick stir with a spoon, then use dough hook on a fairly low speed for 5 min. Take a look. It should be no thicker than cooked oatmeal. Add about 1/2 c flour, mix again for 5 min. Repeat checking every 5 minutes, until dough resembles “workout skin,” smooth and sweaty.
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Risings: Round the dough, put it back into the bowl (no need to grease), cover with a dinner plate. Check after 2-3 hours. Does a finger indentation stay put? If so, gently remove the dough with a scraper. Fold it over a few times to gently squeeze the air out. Round it, and replace it in the bowl. Cover again with a plate.
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Check again after 1/2 of the 1st rise time. When finger indentation stays, it is ready to shape.
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SHAPING: Divide dough into pieces: 2 for loaves, 3 for pizza crusts, or 1/4 – 1/3 C pieces for rolls (approx. 20 -25 per batch).
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Cover pieces with plastic; let them soften for 10 min while you grease the pans. Shape as desired, place in pans to rise. Check for softness and increased size.
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Approximate rising times:
- rolls: 15 min- 1 hour
- pizza crust: 1/2 – 1 hour
- bread loaves: 45 min – 1 1/2 hours
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BAKE: at 350 degrees until bread makes a hollow sound when tapped with finger tips.
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Approximate baking times:
- Rolls: 15 – 20 min
- bread rounds: 20 – 40 min
- bread loaves: 30 – 55 min
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Cool on racks for at least 10 min. Cut with a serrated knife and DIG IN!