Whole Wheat Bread
|Dry yeast||2 Tablespoon|
|Warm water||3 Cup (48 tbs)|
|Unrefined corn germ oil||1⁄2 Cup (8 tbs)|
|Unsulfured molasses||1⁄2 Cup (8 tbs)|
|Sea salt||2 Teaspoon|
|Whole wheat flour||8 Cup (128 tbs)|
Sprinkle yeast into warm water and stir until dissolved.
Add the oil, molasses, salt, and egg.
Add half the flour and beat with a wooden spoon until smooth.
Work the remaining flour in with the hands.
Turn dough out onto a lightly floured board and knead until smooth and elastic.
Place in an oiled bowl and turn to oil all sides of the dough.
Cover with wax paper and a tea towel.
Set in a warm place, free from drafts, until double in bulk, about 1 hour or longer.
Divide the dough into thirds and shape into loaves.
Place in well-oiled pans and let rise in a warm place until nearly double in bulk.
Bake 15 minutes at 400 Degree.
Remove immediately from pans and set on racks to cool.
To Freeze: Place pan with shaped loaf in a freezer bag and seal.
This dough is excellent for freezing.
It will keep in the freezer up to 4 weeks, but it is best if baked within 2 weeks.
To Bake Frozen Dough: Remove from freezer and unwrap.
Place in a 250 Degree oven for 45 minutes or until dough is double in bulk.
Raise temperature to 400 Degree and bake for 35 minutes.
Remove from pan and set on rack to cool.