Whole Wheat Bread a la Fannie Farmer
Summary
| Yield | |
|---|---|
| Source | Marion Cunningham |
| Prep time | 5 hours |
| Recipes | Yeast Rolls and Breads Grains and Beans Breakfast Ideas |
Description
This is whole wheat bread, from the Fannie Farmer cookbook, by Marion Cunningham
Ingredients
| 1⁄2 | c | water |
| 1 | c | milk |
| 1⁄4 | c | sugar |
| 1⁄2 | c | warm water |
| 1 | pk | active dry yeast |
| 2 | c | whole wheat flour |
| 4 | c | white flour* |
Notes
Notes:
I always use significantly less flour than this recipe calls for, and it just does not rise to double. I’ve increased the sugar, using brown sugar. Tastes good, but does not rise to double.
This is excellent with wheat germ, and King Arthur Flours’ “White Whole Wheat” flour.
I used the correct amount of sugar, only it was turbinado sugar. I used 1 tablespoon SAF instant yeast. SAF instant yeast does not need to be dissolved. So, I made sure I still had that other ½ cup of water in there. I measured the flour by spooning into the measuring cups rather than scooping. It used all the flour the recipe called for and it came out GREAT. And it rose like a motherfucker.
Instructions
*approximate
Bring ½ cup of water to a boil, then mix it with the milk sugar, and salt in a large bowl, and let it cool to lukewarm. In a separate container, measure a ½ cup warm water, stir in the yeast and let stand for 5 minutes to dissolve. Add the dissolved yeast, the whole wheat flour and two cups of the white flour to the first mixture. Beat thoroughly, then turn out onto a lightly floured board, adding enough flour so the dough handles easily. Knead for a few minutes, then let rest for 10 minutes. Add as much of the remaining flour as necessary to keep the dough from being sticky. Resume kneading for 10 minutes or until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until it is double in bulk. Punch down and shape into two loaves. Place in greased loaf pans, cover, and let rise again until almost double in bulk. Preheat oven to 375°F. Bake bread for about 45 minutes. Remove from pans and cool on racks.
Variations:
Whole wheat bread with wheat berries:
Simmer ½ to ¾ cup fry wheat berries in water to cover for several hours or until soft. [sic] drain and knead them into the whole wheat bread dough after the first rising.
Whole wheat bread with Wheat Germ:
Mix ½ cup wheat germ with the flour.
Whole Wheat Oatmeal Bread:
Knead in 1 cup uncooked rolled oats with the whole wheat flour. You will need ½-1 cup less of the while flour if you add oats.
Whole Wheat Oat Bran Bread:
Knead 1 cup oat bran with the whole wheat flour. You will need a little less white flour.
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