Judy N.'s Only Whole Wheat Bread
Preppers are always looking for a way to use their Wheat Berries. Here is a recipe that does not require you to grind your wheat more than once.
Step 1: Mix together the following:
1 package Dry Yeast
1 ½ cups Warm Water
1 Cup Warm Milk
1 Tablespoon Honey
1 Tablespoon Brown Sugar
1 Tablespoon Molasses
Allow the yeast mixture to sit for 5 minutes
Step 2: Mix in a separate bowl:
4 Cups coarsely ground wheat flour (plus extra for Kneading)
1 teaspoon Salt
Step 3: Blend the yeast mixture with the flour mixture. Mix until you have a smooth dough (if the fixture is liquid add coarse ground wheat flour – if the mixture is too dry add warm water.)
Step 4: Remove Dough from bowl and place on a floured work space. Knead it thoroughly, using as much whole wheat flour as necessary so the dough is not sticky when finished.
Step 5: When dough has been kneaded to a smooth spongy consistency, place it into an oiled bowl, cover and allow to proof in a warm place for 40 minutes or until doubled in size,
Step 6: Punch down in bowl until air has been forced out. (Once or twice) Cover and allow dough to rise for 30 minutes.
Step 7: Divide dough and for into 2 or 3 round hearth bread loaves, place on a cookie sheet dusted with corn meal. Cover and allow increasing about ½ to 2/3 in size.
Step 8: Right before the loaves go into the oven make a wash of egg, milk and water. And brush the top of the loaves. Also make a slash or two with a very sharp knife. The brushing of the egg mixture will give the loaves a great crust and the slash will allow the bread to bake more thoroughly.
Step 9: Bake in a preheated oven of 400 degrees F for 30 to 45 minutes. (If the bread is getting to dark in color, lower temperature to 375 F.) To check the loaves are done, tap on the top for hollow sound.
If you can resist temptation allow loaves to cool on a cooling rack. If not enjoy with butter and honey while still warm from the oven. And share!
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