Vermont Whole Wheat Bread
"I learned to soak my flour when I used this recipe during a Christmas in Vermont at my mother's new house. It makes 2 firm flavorful loaves, toasts excellently and slices well thick or thin for sandwiches or french toast."
- Ready In:
- 48hrs 45mins
- Ingredients:
- 5
- Yields:
-
2 loaves of bread
ingredients
- 3 cups whole wheat flour
- 3 cups unbleached flour
- 1 package yeast
- 1 1⁄2 cups water, divided
- 2 teaspoons salt
directions
- Place 2 cups of whole wheat flour in a medium bowl.
- Pour 1 cup boiling water over flour.
- Let stand for 5 minutes.
- Mix thoroughly, cover and let stand at room temperature for 15 to 24 hours.
- It will become stiff and sticky.
- When you are ready to make the bread, mix yeast and 1/2 cup warm water and let stand til bubbly (proofed).
- Add to the whole wheat mixture and stir by hand vigorously, or use electric mixer, until soupy and smooth.
- Add remaining 1 cup of whole wheat and about 3 cups of unbleached flour gradually, cutting and turning it in.
- Dough will be quite stiff, but do not allow it to become crumbly dry.
- Add water if needed to keep dough smooth.
- Knead 8-10 minutes until elastic.
- Let rise until double, shape into loaf size and place in 2 greased loaf pans.
- Let rise again until doubled.
- Bake at 400 degrees 40-45 minutes, until browned and hollow sounding when tapped.
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Reviews
-
This is really good and my husband loves it! I wasn't sure what to expect (no oil or sugar), but it makes a nice dense bread, which is the way my DH loves it. I did have to add extra water; there's no way I could have mixed in all the flour without it. Also, the instructions didn't specify when to add the salt, so I added it in with the flour. Turned out just fine - thanks!
RECIPE SUBMITTED BY
Quail Trails
United States
Things I enjoy include organic gardening, cross-country and downhill skiing, camping and reading. I'm learning to press flowers and have done some flower pounding also, transferring fresh flowers to fabric.
I'm a retired physical therapist, UConn '65, having worked in rehab, schools, and home health.
I volunteer at the local hospital at the information desk two half days a week, and coach reading and math at an elementary school one short morning a week.
I enjoy cooking from my variety of organically home grown vegetables and flowers.
