I have not been as successful with whole grain home baking as I would like. While I love the idea of whole grain foods, I still want them soft and flavorful. Then a couple of years ago I discovered and started using Spelt flour and that has made a big difference in the whole grain baking around here. So, lets make some shall we?
My husband made this bread, his first venture in bread baking, but not his last, I assure you! In this house we usually make one loaf of bread at a time, using a bread machine and the dough cycle. Once the dough cycle is over, the dough is deflated, shaped and place into a prepared loaf pan. The bread is given an additional rise, and baked in a standard loaf in the oven. The extra rise adds flavor and around here, it is all about taste.
adapted from: Electric Bread, second edition
350 degree oven
makes 1 loaf
Layer in a bread machine in the following order:
1 1/4 c water
2 T butter
2 T honey
1 T molasses
3 1/2 c whole wheat flour, we use spelt flour
2 T dry milk
1 1/2 t salt
1 1/2 T gluten
1 T (or 1 package) yeast
Process on dough cycle. When done, add
1 1/2 c raisins
1 c walnut pieces
Restart machine and run for 3-5 minutes to knead in the raisins and walnut pieces. This will also prepare the dough for a quick shaping into a log or loaf shape.
Place in a prepared loaf pan, let rise until doubled in bulk. Or, you can place covered in the refrigerator for an overnight rise and bake the next day.
When ready to bake, preheat oven to 350, bake 25-35 minutes or until done in your oven.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family.
You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!
this post shared with:
hearth and soul @ premeditated leftovers
full plate thursdays @ miz helen's