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I have a favorite bread recipe that I’ve used for decades – and I don’t usually follow recipes when I bake bread – which can be once a week.  This requires a 1-hour first proofing before shaping into loaves, so it’s quick.  It keeps well, but disappears quickly, it’s so delicious.  This Wholegrain Wheat Bread recipe comes from Mildred Ellen Orton’s “Cooking with WHOLEGRAINS, THE Basic WHOLEGRAIN COOKBOOK, NEW REVISED EDITION WITH NEW RECIPES $1.95“, originally published in 1951.  Quite a trailblazer.

1-1/2 c warm water

2-1/4 tsp (1 pkg) dry yeast

2 tsp brown sugar

1/2 c powdered milk

4+ c whole wheat flour

1/4 c brown sugar

1 tsp salt

1/4 liquid shortening

I have halved the original recipe, so this will make 1 loaf pan, or 2 round loaves.

Dissolve yeast in the water, along with 2 tsp brown sugar, and allow to stand while mixing dry ingredients.  Combine 4 cups flour, with powdered milk, 1/4 c brown sugar and salt.

Add half of the flour mixture to the water – and I use an electric stand-mixer – mix thoroughly.  Add liquid shortening (I use ordinary vegetable oil) and remaining flour mixture.  For some reason I have found that sometimes I need at least another cup of flour to make a workable dough – it will be quite soft, but that’s ok.  I usually let the dough-hook knead for about 10 minutes when all the flour has been added.

Allow this to rise for an hour, punch down & separate into 2 equal parts.  Fit the two small loaves into a 9 x 5 buttered bread pan and allow to rise for another 1/2 hour.  The loaves may be separated after they have baked.  Or you can bake them as free-standing round loaves.

Bring oven to 400F and bake the bread for 15 minutes, reducing the heat to 350F.  Continue baking for 25-30 minutes.  Remove bread from pans immediately and place on wire cooling racks.  Brush tops with butter.

This bread makes unbelievably magnificent toast!

good stuff

good stuff

various breads- I bake a lot of bread at home, and have for 35 years.  I have a hand-cranked grain/flour mill that I’ve owned since summer of 1986- I bought it at an old-fashion hardware store, complete with old guys in bib overalls and a potbelly stove around which everyone gathered.   I use it to this day to convert whole grains into whole grain flour (not every time I bake though).  You haven’t had bread till you had a loaf of whole wheat that was whole seeds only a little while before.  It’s sweet and nutty in a way that cannot easily be put into words