Make 2 - 2 cup measures of lukewarm water
mix 1.5 cups cool tap or filtered water with 1/2 cup boiled water = 2 cups lukewarm water.
mix 1.5 cups cool tap or filtered water with 1/2 cup boiled water = 2 cups lukewarm water.
Mix and let stand 10 min.
2 T honey
2 T molasses
2 T sunflower oil
1 T butter
1 egg
1 T lemon juice
yeast mixture
Add
gradually by hand to make a soft workable dough. Stand 15 min.
Whisk 1 egg, brush tops of loaves, sprinkle with sesame seeds
1/2 c lukewarm water
1/4 t honey
pinch of ginger
1 T active dry yeast
1/4 t honey
pinch of ginger
1 T active dry yeast
Measure 1 c boiling water into large bowl. Dissolve
2 T honey
2 T molasses
2 T sunflower oil
1 T butter
Add
1 3/4 c lukewarm water
When mixture is cool add
1 egg
1 T lemon juice
yeast mixture
Beat with hand mixer, gradually add
3 c whole wheat flour
1/2 c wheat bran
1 T salt
3 T skim milk powder
Beat well, stand 15 min.
Add
3-4 c unbleached flour
gradually by hand to make a soft workable dough. Stand 15 min.
Knead 10-15 min. Rise 50 min. or till doubled in oven with light on.
Knead for a few seconds, form into 3 or 4 loaves
Place loaves in buttered loaf pans.
Cover, rise 50 to 60 min. Don't let rise too much.
Whisk 1 egg, brush tops of loaves, sprinkle with sesame seeds
Bake @ 375 for 30-40 min.
This bread is the best "whole wheat" style bread I have ever tasted. The recipe is courtesy of Signe, my good friend Larry's mother from Finland.
This bread is the best "whole wheat" style bread I have ever tasted. The recipe is courtesy of Signe, my good friend Larry's mother from Finland.
