Grandma Ss Whole Wheat Bread Food

WHOLE WHEAT NO-KNEAD BREAD

Steps:

• Measure and add flour, yeast, and salt to a large bowl. Now add 2 cups water (room temp) and stir until blended. Your dough will be shaggy and a bit sticky. If it's not, add a little more water.
• Cover bowl with plastic wrap or cover and let the dough rest for about 18-22 hours at room temperature. Even up to 48 hours is just fine. It just gets better. The dough is ready when its surface is dotted with bubbles.
• When dough is done, lightly flour a clean work surface and pour your dough out on the flour. Now you can fold it once or twice. The dough will be very pliable and soft. Let rest for about 15 minutes.
• Using only enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Place the dough seam side down in a bowl with cornmeal or on a towel dusted with flour or cornmeal. Cover and let rise for 2 hours. When it's ready, the dough will be more than doubled in size and won't spring back readily when poked with your finger.
• A half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart pot with the cover. Cast iron or enameled cast iron work best for this. Place pot in the oven as it preheats. When the dough is ready, remove the hot pot from the oven and turn the dough over into the pot, seam side up. This is a bit messy but it works.
• Place cover back on pot and put back in oven to bake for 30 minutes. Then, remove the lid and bake for another 20 to 30 minutes, until the loaf is nicely browned and the internal temperature is about 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.

GRANDMA S'S WHOLE WHEAT BREAD

Steps:

• In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
• Add 3 cups of whole wheat flour and blend together.
• Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
• Knead on high speed for 10 minutes. Dough should be firm but elastic.
• Form into 2 loaves and place in well greased loaf pans. Let rise until doubled in size. (Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes. (if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
• Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans. Cool Completely on wire racks.

GREAT-GRANDMA'S HEALTH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch loaf pan.
• Bring raisins and water to a boil in a small saucepan, reduce heat to medium, and boil 5 minutes; set aside to cool.
• Mix rolled oats, bran cereal, whole wheat flour, sugar, and salt in a bowl. Mix milk with lemon juice in a small bowl and let stand 1 or 2 minutes to sour. Stir baking soda into sour milk until dissolved. Pour milk mixture into dry ingredients; beat egg into the mixture. Stir raisins and their liquid into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 1 hour. Cool in pan for 15 minutes before removing to finish cooling on a wire rack.