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Whole Wheat bread recipe

I'm looking for a recipe for whole wheat bread that I discovered over 20 years ago while I was in college. I've googled like crazy and haven't found it yet. I thought I might try the group and see if anyone had something close. The recipe was on the back of the whole wheat flour bag (and no, I can't remember the brand of flour except that it was stone ground). The recipe was unique in that you started with a 1/2 cup of butter, 1/2 cup of honey and I *think* a 1/2 cup of powdered milk in a large bowl. You then added boiling water into the bowl (not sure how much) and let it cool to add the yeast. I'm fairly certain it called for

5-6 cups of whole wheat flour and made two loaves. This was an excellent recipe, very consistent for a beginner baker and produced a nice moist, hearty loaf.

I would be very grateful for any suggestions/guidance/advice. :)

Reply to
deepeddygirl
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Where were you located when you purchased the flour? Did you buy a local/regional brand? Janet

Reply to
Janet B.

San Marcos, Texas. I doubt it was local. IIRC, I got it at my local HEB. I was a student at the time, so I doubt I spent a bunch of money on it. Thanks! :)

Reply to
deepeddygirl

Not sure why the water needs to be boiled. You don't need to scald the milk, and you don't need it for the butter, because you can easily just use melted butter as long as it's not too hot.

Was is whole wheat or white flour? Most stone ground varieties are whole wheat but not all. Honey is commonly used with whole wheat breads, but not 100% as a rule. If it was whole wheat, it may have also included some white flour to give the dough more strength. It's common for whole wheat breads to have some white flour mixed in.

I can guess at reconstructing a recipe if you're interested.

Reply to
Reg

Thanks for your response - it was stone ground wheat flour in a plastic bag. I'm guessing the boiling water was to reconstitute the dry milk, melt the butter and warm up the honey so it mixed well before you added the salt, yeast and flour. I kneaded it by hand and it was a workout! It made 2 loaves. Moist, slightly sweet, really delicious for breakfast. :)

Reply to
deepeddygirl

Actually, it is a good idea to boil the instant milk. Unless milk, or even dehydrated milk, has been denaatured, it has some enzymes in it that interferes with bread rise.

Most modern dehydrated milks are not heated very much, so the enzymes survive the process.

Laurel Robertson discusses this at some length in "Breads From Laurel's Kitchen." Is this a real issue? It's worth noting King Arthur offers dried milk that is denatured just for this reason.

MIke

Reply to
Mike Avery

It's called The Laurel's Kitchen Bread Book. It's wonderful.

Serene

Reply to
Serene

That's a surprise. If the milk is pasteurized, which I would assume powdered milk is, wouldn't that also inactivate the enzymes? They denature at something like 150-160 F like most proteins.

I'll look it up when I get a chance. Thanks for raising the point.

Reply to
Reg

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