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Title: Basic Whole Wheat Bread - Joann Rachor
Categories: Bread Vegetarian
Yield: 1 Servings
| 1 | c | Warm water |
| 1 | tb | SWEETENER |
| 1 | tb | Yeast |
| 1 | ts | Salt |
| 1 | tb | Oil, optional |
| 3 | c | Whole wheat flour |
Dissolve sweetener in water then stir in yeast. Let stand until yeast begins to bubble 5-8 minutes. Stir in oil, if using, and salt. Add 1 1/2 cups flour. Beat vigorously for 1 minute. Add remaining flour gradually. Use only amount necessary to handle dough without it sticking to your hands. Lightly flour table and knead dough 5 minutes. Add more flour if necessary. Place dough in large bowl, cover with a clean towel. Let dough rise
until double, 30-45 minutes. Punch down, knead briefly. Squeeze out all air bubbles. Shape into loaf. Place in medium sized oiled loaf pan. Bake at 350 35- 40 minutes, until golden brown and bread slips from pan. Cool on a rack. See TIPS FOR BAKING YEAST BREADS for more help.
Variations:
For a lighter loaf, substitute 1/4 cup gluten flour for 1/4 cup whole wheat flour. Or use 1 cup white flour in place of 1 cup whole wheat flour.
If making a pizza crust, apple icing crust or pot pie crust. Reduce yeast to 1 teaspoon. When making one of these crusts, try using all whole wheat pastry flour instead of regula whole wheat flour. The crust will be more tender.
Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.
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