Thursday, November 3, 2011

Whole Wheat Bread (without a wheat grinder)

1 c. oil                                       1 T. sugar
1 ½ T. salt                                 1 c. powdered milk
½ c. honey                                 4 ½ c. hot water
2 ½ T. dry yeast                        3 c. whole wheat kernels
1 c. warm water                         8-9 c. white flour

Dissolve yeast and sugar in 1 c. of warm water. Set aside. In blender, put 1 ½ c. hot water. Add 1 cup whole wheat kernels. Blend on high speed 3 minutes. (No more than 3 minutes, the mixture gets too thick if longer than 3 minutes.) Empty blender and repeat process 2 more times. This will use up the whole wheat kernels and the water called for.)

Add oil, honey, salt and powdered milk to wheat mixture. Pour in yeast mixture and mix well. Let rise for 20 min. before adding the white flour. Add white flour until dough is soft and workable. Knead 5 to 10 minutes. Cover and let rise until double in bulk. Punch down and divide into 4 loaves; let rise for 15 min. and preheat oven to 375 for dark metal or glass pans, 400 for shiny metal pans. When oven reaches 250 place bread in oven and bake for 30 min. Makes 4 loaves.