tag:blogger.com,1999:blog-6044460309554891212.post8087183702490785582..comments2023-05-06T08:11:08.703-04:00Comments on The Life and Times of Julian and Amanda: On Wheat BreadAmandahttp://www.blogger.com/profile/16630143757071248406noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6044460309554891212.post-72270432154364501432016-01-13T19:24:39.024-05:002016-01-13T19:24:39.024-05:00Amanda here is the recipe, I take 2.5 cups of whol...Amanda here is the recipe, I take 2.5 cups of whole wheat flour, 1 cup of unbleached flour, 1 tsp of sea salt, 5 tbs of melted butter, 3 tbs of honey, 1.25 cup of warm water and 2.5 tsp of yeast. Proof the yeast first with a bit of warm water, then add the flour, the salt, the melted butter, and the honey. Mix it with a long handle spoon and add the 1.25 cup of warm water. Begin to knead but not too roughly. You do want the dough to become elastic. Keep adding a bit of whole wheat bread as you knead until when you make an indentation in the dough it bounces back. Place the dough on a greased bowl and cover with plastic wrap. Place it in the oven with the light on. Wait about 45 minutes until it has risen to the top. Punch it down and place the dough in a greased bread pan and cover it with the plastic wrap you used before...just placing it on top. Put it back in the oven with the light on and wait about another 40 minutes. When the dough has risen a bit over the top of the pan, take off the wrap and turn the oven on to 350 degrees. When your oven beeps letting you know it has reached temperature, put the timer on for 35 minutes. When the timer beeps, take the bread out of the oven and turn it on its side for about 5 minutes until the bread separates easily from the pan. Let the bread cool a bit before slicing. This bread stays good for over 5 days without going dry. Enjoy it and let me know how it turned out. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6044460309554891212.post-49627920761439192292016-01-13T16:56:51.545-05:002016-01-13T16:56:51.545-05:00I use to bake bread daily, I don't anymore. I ...I use to bake bread daily, I don't anymore. I love bread, especially sour dough with creamy butter. Tracey ~ Cloverhttps://www.blogger.com/profile/11575854515384481573noreply@blogger.comtag:blogger.com,1999:blog-6044460309554891212.post-66272240108773721902016-01-13T10:04:08.310-05:002016-01-13T10:04:08.310-05:00Amanda I did not want you to think I forgot. I'...Amanda I did not want you to think I forgot. I'm on my way to spinning guild and will share my recipe with you later today I have to share that I do use a cup of unbleached white and it gives it an airy feel to the bread you still get the deliciousness of whole wheat without raising your sugar. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6044460309554891212.post-49211297819165295652016-01-13T01:44:09.863-05:002016-01-13T01:44:09.863-05:00Actually I do and one that I have been making for ...Actually I do and one that I have been making for over 10 years. With wheat bread you must not use too much liquid and do not knead it to death :). I'll share the recipe with you in the morning since it is 1:42 am and I am finally getting sleepy :-) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6044460309554891212.post-66124102990934150252016-01-13T00:08:19.286-05:002016-01-13T00:08:19.286-05:00This recipe looks yummy! I'm going to give it ...This recipe looks yummy! I'm going to give it a try. Thanks for posting it!Anonymoushttps://www.blogger.com/profile/06073551131891749124noreply@blogger.com