Monday, February 8, 2010

Grandma Goodell's Whole Wheat Bread

 I think that it is interesting how people are able to live on through recipes and through our taste memories.  This recipe for this bread was that of my husband's grandmother.  He tells me that this is the only bread that he can remember her making.  Sadly, she is no longer with us and I never really knew her, but through her bread he can remember her and I can get to know her.  It is a wholesome bread that tastes amazing.  It is healthy without being being boring.  Perfect for anyone at any age.  The recipe actually comes from my husband's uncle, but since it was his grandma who made if for him, it shall forever be Grandma Goodell's Whole Wheat Bread.

I had never made a 100 percent whole wheat bread recipe before.  It always intimidated me too much.  I was pleasantly surprised with the results.  The seeds and whole wheat flour provide a wonderful texture in the mouth, while the honey gives a sweetness and moisture.

Grandma Goodell's Whole Wheat Bread
6 cups whole wheat flour
1 1/3 cups dry milk
1/2 cup raw sunflower seeds (I used 3/4)
1/2 cup sesame seeds
2 Tablespoons wheat germ
6 tablespoons honey (I used 1/2 cup; technically 6 tablespoons is about 3/8 cup)
1 1/4 teaspoons salt
2 1/4 cups hot water ( I ended up using 2 1/2 cups water)
1 1/2 Tablespoons active dry yeast ( used 2 1/2 teaspoons instant yeast)
1/4 cup oil or melted butter

If using active dry yeast, proof in 1/4 cup warm water for 10-15 minutes.

Mix together flour, seeds, and milk.

Make a well in the center of the mixture and pour in the remaining hot water.  Add the honey, oil, and yeast.

Mix together until you can not stir anymore.

Knead 10 minutes by hand (shorter if using a mixer)

Allow to rise for 1 1/2-2 hours (do not skimp on this time, because of the weight of the whole wheat flour it takes quite awhile for the bread to rise)

Knead briefly and then divide into two loaves (I made 5 mini loaves) and allow to rise until the bread dough peeks over the top of the bread pan.

Bake at 350 degrees for 45 minutes (I baked mine for 25 minutes because they were mini)

I do not feel that I got a very glutenous bread.  I am not sure if it is because I did not knead the bread long enough (it did not pass the windowpane test, however I am unsure if whole wheat flour will pass the windowpane test) or if it is because of the weight of the whole wheat flour.

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