Glazed Whole Wheat Bread Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Light brown sugar | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| All purpose flour | 4 Cup (16 tbs) | |
| Whole wheat flour | 5 Cup (16 tbs), unsifted | |
| Glaze | 2 Tablespoon |
Directions
Bring milk and cold water to a boil in a small saucepan.
Off heat, mix in molasses, sugar, butter, and salt; cool to lukewarm.
Place lukewarm water in a warm large mixing bowl and sprinkle in yeast.
Stir cooled mixture into yeast, then beat in all-purpose flour, 1 cup at a time.
Finally, mix in whole wheat flour, 1 cup at a time.
Place dough in a buttered large bowl, cover with cloth, and let rise about 1 hour in a warm draft-free place until doubled in bulk.
Punch dough down and stir briefly (it will be stiff).
Divide dough in half and pat firmly into 2 well-greased 9"X 5"x3" loaf pans, rounding tops a little; brush tops with milk to glaze.
Cover and let rise 45-50 minutes until almost doubled in bulk.
About 15 minutes before you're ready to bake, preheat oven to 400° F.
When loaves are risen, bake 20 minutes, reduce oven to 375° F. and bake 45-50 minutes longer or until richly browned and hollow sounding when tapped.
Turn loaves out immediately and cool on wire racks.
Off heat, mix in molasses, sugar, butter, and salt; cool to lukewarm.
Place lukewarm water in a warm large mixing bowl and sprinkle in yeast.
Stir cooled mixture into yeast, then beat in all-purpose flour, 1 cup at a time.
Finally, mix in whole wheat flour, 1 cup at a time.
Place dough in a buttered large bowl, cover with cloth, and let rise about 1 hour in a warm draft-free place until doubled in bulk.
Punch dough down and stir briefly (it will be stiff).
Divide dough in half and pat firmly into 2 well-greased 9"X 5"x3" loaf pans, rounding tops a little; brush tops with milk to glaze.
Cover and let rise 45-50 minutes until almost doubled in bulk.
About 15 minutes before you're ready to bake, preheat oven to 400° F.
When loaves are risen, bake 20 minutes, reduce oven to 375° F. and bake 45-50 minutes longer or until richly browned and hollow sounding when tapped.
Turn loaves out immediately and cool on wire racks.
Chef
