~brown sugar wheat bread~
I made more bread yesterday. Can’t seem to stop myself. Love the whole process so I just give in to the urge. It hits at least once a week, this need to bake something… so when I realized we were (WHAT?) out of BREAD? I sighed and said, “Well, I suppose I could make some.” But, inside I was saying YAY! A reason to bake. I know, I’m kind of a nerd.
But as much as I love to bake and cook…I have a secret. Want to know what it is? I’m afraid to make jam. Or anything that requires a canner. It’s one of the reasons it’s on my day zero list (see # 19.) I have to face the fear. I actually went out and bought a canner and jars and all of the cute labels. So, that’s a good step. Right? Ugh. And a good friend of mine is a canning genius and she said I could put her on speed dial just in case…(Just in case I blow something up?) 😉
Anyhoo, I made bread. The vehicle for jam. It’s a start.
This wheat bread is slightly sweet, toasts like a charm, and has a yummy, nutty flavor. It’s a good recipe to make on a rainy day when you don’t plan on leaving the house…which pretty much describes our entire spring here in Minnesota so far.
2 packages active dry yeast
1/4 cup warm water
1/2 cup packed brown sugar
3 teaspoons salt
2 and 1/2 cups hot water
1/4 cup butter
4 and 1/2 cups whole wheat flour
additional 2 and 3/4 cup all purpose flour
In a small bowl, dissolve the yeast in the 1/4 cup warm water. In a large bowl, mix brown sugar, salt, hot water and butter. Allow to cool slightly. To cooled mixture, add 3 cups of the whole wheat flour. Beat 3 minutes (by hand or in a mixer.) Add remaining whole wheat flour and dissolved yeast. Mix well. By hand, stir in additional all-purpose flour until dough pulls away from side of bowl.
On a floured surface, knead in1/2 cup to 1 cup all purpose flour until dough is smooth and very elastic (10-15 minutes.) Place dough in a buttered bowl. Cover with plastic wrap. Let rise in a warm place for 45 minutes.
Generously butter two 9×5-inch loaf pans. Punch down dough several times to remove air bubbles. Divide into 2 parts; shape into loaves. Place in buttered pans. Cover with plastic wrap. Let rise in a warm place until light and doubled in size (about 45 minutes.)
Heat oven to 375 degrees F. Uncover dough. Bake 30 minutes. Reduce oven temp. to 350 degrees F. Bake an additional 15 minutes or until bread sounds hollow when tapped. Immediately remove from bread pans. Cool on wire racks. Yield: 2 loaves.
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