Karen's Bread (old recipe) 

Very light and fluffy for whole wheat bread.

-Optional ingredients-
About 1/2 c wheat germ
About 1 c rye flour
1 c cracked wheat or grain cereal
2 c oats
Can use all whole wheat flour!
6 c very warm water
1/4 c yeast
2 T salt
1/2 c butter
1/2 c (6 oz) sugar, honey, or molasses
About 14-15c (5 lb) bread flour

Be sure water is warm.  Pour water into mixing bowl with dough hook.  Add yeast, salt, butter, and sweetener.  Let set a minute until the yeast is spongy and bubbly.  Mix in the flour on speed #1 until dough cleans sides of bowl and is not too sticky.  Knead 3 minutes on speed #1, just until it is combined and somewhat smooth. (If you knead too long, bread will not rise as high and you will not get nice light air bubble holes.)  Do not add any more flour during the kneading (this makes lighter less crumbly bread).   Add grains, seeds or oats, if you're using them.  Put dough in very large sprayed bowl in a slightly warm oven to rise for about 60 minutes, until it reaches the top of bowl.  After it has risen, punch down and form into loaves.  Place loaves in sprayed pans to rise about 20 minutes, until they are rounded at top of pans.  (Rise on top of oven as it preheats.) Turn oven on to convection bake 375* and bake for 35-40 minutes.  It should sound hollow and be browned.  Turn out onto racks and put towels over them to keep the crust soft.

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