Saturday, September 1, 2012

Fall Potting Table and Whole Wheat Bread

I've started to decorate outside.  The pumpkins are in the bird cage so the squirrels can't get to them. Do any of you have any good ideas for keeping squirrels from eating your pumpkins?  Click for a closer look.

If you have been looking for a nice whole wheat sandwich bread recipe, this is it.

Pour 2  1/2 cups of water into your mixer bowl.


Add 3 tablespoons of honey.

Add 2 tablespoons of oil.

Add 1 tablespoon if rapid rise yeast.

Add 4 tablespoons of granular lecithin.  You can skip this if you don't have it but the bread stays fresh longer when you add this. Add 1 tsp. of salt.

Add 2 cups of whole wheat flour.

Add about 4 cups of all purpose flour. The dough will be slightly sticky and you might need a bit more or less flour.

Place the dough in a greased bowl, cover with plastic wrap and let it rise until doubled.

Or tripled.  Mine went a little crazy.

Punch the dough down and form into loaves.  Place them in greased pans, cover with plastic and let them rise just until they are cresting the top of the pans.  This takes about 20-30 minutes.

Bake at 350 degrees for 30-40 minutes.  The internal temperature should be 190 degrees.

This recipe makes 3 nice soft whole wheat loaves.

They freeze beautifully so you can always have fresh bread on hand.