Today there is a great deal of baseball-watching going on, between the Yankees at the White Sox and the Little League World Series. It is good to have some downtime.
I am considering making some bread that uses whole wheat flour. I had to get some of said flour for making Martha Stewart's Swiss Chard and Goat Cheese Galette with Oatmeal Crust a while back, and it whole wheat flour turns rancid so quickly that I'm now in a use-it-or-lose-it situation. Here's the recipe:
Wheat and Wheat Germ BreadRecommendations for extra honey and salt are from my mother. The bread is great with honey on top, or apple butter.
1 envelope yeast
¼ cup lukewarm water
1 ¼ cups hot water
¼ cup butter
3 tbsps honey [use 6 tbsps]
1 cup wheat germ
1 cup whole wheat flour
2 cups white flour
1 tbsp salt [use 1 tsp]
Dissolve the yeast in the warm water. Melt the butter in the hot water and when it is lukewarm add the yeast and honey. Mix the wheat germ with the flours and salt. Make a well in the center of the flour and stir in the liquids. Stir hard for 2 minutes, adding a very little warm water if necessary to make a pliable yet firm dough. Set the bowl in a pan of warm water covered with a tea towel for the dough to rise until about doubled.
After dough is light, punch it down with a wooden spoon for 2 or 3 minutes, then put it in an oiled bread pan and let it rise again.
Bake it at 400? for 10 minutes, then turn the heat to 325? for 40 minutes. It can be brushed with oil before it rises the second time and sprinkled with sesame seeds.