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RUSTY'S HEAVENLY WHOLE WHEAT BREAD




Source of Recipe


This is my own recipe


Recipe Introduction


Simply wonderful for sandwiches or toast.


List of Ingredients




5 to 6 cups all purpose flour
2 cups whole wheat flour
1/2 cup yellow corn meal (see notes)
1/2 cup (8 TBSP) dry milk powder
1 lightly rounded TBSP (can use 2 pkts.) active dry yeast
3/4 cup water + 1/2 cup strong coffee (see notes)
4 TBSP sugar
1 tsp salt substitute
1 stick (8 TBSP) butter or margarine
2 jumbo eggs, lightly beaten (or use 3 medium eggs)

Recipe



In a large mixer bowl, mix together 1/2 cup of the all purpose flour, the 2 cups whole wheat flour, the 3/4 cup dry milk powder, the 1/2 cup corn meal,and the active dry yeast. Mix well. In a saucepan, put the water-coffee mixture, 4 tablespoons sugar, 1 teaspoon salt substitute and the 1 stick margarine and heat to 120 -130 F. For best results, use a thermometer to measure temperature. Pour the liquid mixture into the flour mixture and mix on medium speed of the electric mixer for 2 minutes. Add the eggs and mix on high speed for 1 minute more. Add as much more of the flour as you can mix in by hand with a spoon and mix thoroughly. Turn out on to a floured surface and knead in enough of the remaining flour as required to make a slightly stiff dough. All of the remaining flour may not be needed. Continue kneading for about 10 minutes, until the dough is smooth and elastic. Place the dough into a lightly greased bowl, turn to coat all over, cover with a damp dish towel. Place in a draft free warm place and allow to rise until doubled in size, about 1 to 1 hours. DO NOT let this dough rise too much before punching down! If you do, your bread will not turn out as it should. So, punch the dough down! Divide into 2 equal pieces. Knead each piece for one minute, then roll into logs as long as the baking pans. Pinch the edges to seal, and put into greased 9 X 5 X 3 inch baking pans. Make sure the dough is long enough to touch both ends for the best shaped loaves. Cover, and allow to rise until doubled, about 45 minutes. Bake for 35 minutes in a preheated 360 degree F. oven. Remove from oven, remove from pans, and allow to cool on wire racks until completely cool. To check for doneness, tap on the bottom of the loaf right after removing from the pan. It's done if the loaf sounds hollow. This recipe makes 2 loaves of a great tasting healthy bread. For soft crusts, coat all over with margarine after removing from pans (Or use spray PAM). (I just open a stick of butter at one end, and holding the still wrapped other end, I just rub the stick all over while the bread is still hot!)

NOTES:
1. I like the color and texture of Martha White whole wheat flour better than most others.
2. I use McCormick Saltless Salt Substitute, a Potassium Chloride based product that has yielded consistently good results in all of my baking efforts. Added benefit, potassium added to your diet!
3. If lower cholesterol from the eggs is desired, use the whites from three large eggs and one of the yolks, or use a three egg equivalent egg substitute. However, most doctors agree that three eggs per person per week is an acceptable amount, so I just don't worry about the eggs used in making this delightful bread.
4. Use only yellow corn meal, not white nor any corn meal mix!
5. If you must substitute for the water and coffee, use 1 1/4 cups boiling water and 1 slightly rounded teaspoon Taster's Choice Instant coffee, NO substitutes. I've tried many instant coffees, only Taster's Choice comes close. Allow to cool before using in this recipe.
(end of recipe)

BTW, I’ve calibrated my oven so when I set it for 360 degrees F., the oven IS at 360 degrees F. I highly recommend that you get and use an oven thermometer, or at least check the accuracy of your oven.