Wednesday, November 14, 2007

Whole Wheat Bread or Rolls

Before I found the Honey Whole Wheat Bread recipe, this was my absolute favorite for whole wheat bread. This is still a favorite, but the other wins out during the time of the year when I don't have Herman in my refrigerator to use. But even off-season (when Herman is frozen), I haven't ever found a better whole wheat roll recipe than this one.


2/3 cup dry powdered milk
2 cups lukewarm (110-115 degrees) water
1 pkg. dry regular (not rapid rise) yeast

Combine and add to yeast mixture:
3 cups whole wheat flour
1 cup bread flour
¾ cup Herman sourdough starter (See master recipe.)

Cover the above mixture and proof 1-2 hours until double in size.

Mix the following ingredients into the dough:
¼ cup molasses
1 Tbsp. salt
3 Tbsp. soft butter
1 tsp. baking soda

Mix in 3-1/2 cups additional bread flour to make stiff dough and knead for about 10 minutes. Then turn into a greased bowl, cover with a damp dish towel, and let rise for 1-2 hours until doubled in size.

Punch and divide dough in half for two loaves or bread or into smaller pieces for dinner rolls (dipping dinner rolls into melted butter before placing them into pan). Use well-greased bread pans for the loaves or a well-greased 9x13 pan for the rolls. Cover with a damp dish towel and let rise for another two hours.

Bake at 370 for 45 minutes for loaves of bread or 25-30 minutes for dinner rolls.

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