Basic Whole Wheat Bread - Joann Rachor Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Warm water,
1 tbsp: SWEETENER,
1 tbsp: Yeast,
1 tsp: Salt,
1 tbsp: Oil, optional
3 cup: Whole wheat flour,
Directions:
Dissolve sweetener in water then stir in yeast. Let stand until yeast
begins to bubble 5-8 minutes. Stir in oil, if using, and salt. Add 1
1/2 cups flour. Beat vigorously for 1 minute. Add remaining flour
gradually. Use only amount necessary to handle dough without it
sticking to your hands. Lightly flour table and knead dough 5
minutes. Add more flour if necessary. Place dough in large bowl,
cover with a clean towel. Let dough rise
until double, 30-45 minutes. Punch down, knead briefly. Squeeze out
all air bubbles. Shape into loaf. Place in medium sized oiled loaf
pan. Bake at 350 35- 40 minutes, until golden brown and bread slips
from pan. Cool on a rack. See TIPS FOR BAKING YEAST BREADS for more
help.
Variations:
For a lighter loaf, substitute 1/4 cup gluten flour for 1/4 cup whole
wheat flour. Or use 1 cup white flour in place of 1 cup whole wheat
flour.
If making a pizza crust, apple icing crust or pot pie crust. Reduce
yeast to 1 teaspoon. When making one of these crusts, try using all
whole wheat pastry flour instead of regula whole wheat flour. The
crust will be more tender.
Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn
Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe
or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or
health food stores.
Source from luhu.jp
begins to bubble 5-8 minutes. Stir in oil, if using, and salt. Add 1
1/2 cups flour. Beat vigorously for 1 minute. Add remaining flour
gradually. Use only amount necessary to handle dough without it
sticking to your hands. Lightly flour table and knead dough 5
minutes. Add more flour if necessary. Place dough in large bowl,
cover with a clean towel. Let dough rise
until double, 30-45 minutes. Punch down, knead briefly. Squeeze out
all air bubbles. Shape into loaf. Place in medium sized oiled loaf
pan. Bake at 350 35- 40 minutes, until golden brown and bread slips
from pan. Cool on a rack. See TIPS FOR BAKING YEAST BREADS for more
help.
Variations:
For a lighter loaf, substitute 1/4 cup gluten flour for 1/4 cup whole
wheat flour. Or use 1 cup white flour in place of 1 cup whole wheat
flour.
If making a pizza crust, apple icing crust or pot pie crust. Reduce
yeast to 1 teaspoon. When making one of these crusts, try using all
whole wheat pastry flour instead of regula whole wheat flour. The
crust will be more tender.
Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn
Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe
or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or
health food stores.
Source from luhu.jp