Whole Wheat Muffin Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/4 cup lukewarm water (105°F)
1 teaspoon sugar
4 teaspoons salt
1 cup sour cream
3 cups lukewarm water (105°F)
4 cups whole wheat flour
4 to 5 cups bread flour
1 teaspoon baking soda dissolved in
2 tablespoons water Recipe
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add salt, sour cream, water, and whole wheat flour to dissolved yeast; beat until smooth. Stir in enough bread flour to make a stiff, heavy batter. Cover; let rise in a warm, draft-free place until doubled, about 1 hour. Batter should be bubbly.
Spray 2 9x5-inch loaf pans with non-stick vegetable spray. Stir batter down; stir in dissolved baking soda until well blended. Spoon evenly into prepared loaf pans. Cover; let rise until batter reaches tops of pans, about 1 hour.
Preheat oven to 375°F. Bake 50 to 60 minutes or until well browned and loaves begin to pull away from the sides of the pans. Remove from pans; cool completely on a wire rack.
Makes 2 loaves
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