Whole-Wheat Bread, The Modern Way
Makes one (9-by-5-by-3-inch) loaf or 2 smaller loaves. Recipe is from “The Wild, Wild West Cookbook” by The Junior League of Odessa, Inc., of Odessa, Texas.
½ tsp. salt
1 (0.25-oz.) pkg. yeast (I used Rapid Rise)
1 tbl. sugar
1 cup plus 2 tbls. warm water
1 cup stone-ground whole-wheat flour
1¾ cups bread flour
1½ tsps. salt
1. In food processor bowl: With the metal blade, process the egg and 1/2 teaspoon salt for 2 seconds. Pour into small dish and set aside. This will be used to glaze the top of the bread before baking. Do not clean work bowl.
2. In another small bowl, proof yeast and sugar in the warm water. Let it stand for about 10 minutes or until foamy.
3. Put the flours and remaining salt in the work bowl. With the food processor running, add the yeast mixture through the feed tube. Process the mixture until it forms a ball, and then continue processing another 40 seconds. The dough should be moist and elastic. Add additional flour 1 tablespoon at the time if the dough is too moist.
4. Transfer the dough to an oiled bowl and rotate the dough to cover it with oil. Cover the bowl with a damp towel and place in a slightly warmed oven or in draft-free area of counter. Let the dough rise for 1 hour or until it has doubled in bulk.
5. Roll dough out onto a lightly floured board, shaping into a rectangle. Beginning with the short end, roll up the dough. Tightly pinch the ends and seam. Place the dough, seam side down, into a greased loaf pan (or pans).
6. Brush the top of bread with the reserved egg mixture you prepared in Step 1.
7. Let rise again in a slightly warmed oven for another hour or until doubled.
8. Bake in preheated 350-degree oven for 35 minutes.
Note: 1 cup sunflower seeds can be kneaded into the dough after the first rising.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved