Fluffy Whole Wheat Bread by biglakejudy

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Fluffy Whole Wheat Bread
Submitted by biglakejudy on November 18, 2007 at 6:22 pm

DESCRIPTION
Fluffy whole wheat bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Yes, you have read that right. Im going to post a great bread recipe out of Back Home Magazine 1998 oct. Its called the unhurried loaf and its a wonderful fluffy soft all whole wheat loaf. Its truly worth the time to produce this bread. makes one loaf

WHOLE WHEAT BREAD
1 1/3 cups buttermilk
2-4 tablespoons honey
1 teaspoon yeast
some of the flour
2 tablespoons butter
1/2 teaspoon salt
more flour, around four cups.

Heat your milk to lukewarm, add honey and yeast and let it proof. Add just enough whole wheat flour (the absolutely freshest you can lay your hands on) to make it mildly thick. Cover and leave for two to three hours, go back once in a while and stir it down. Now add salt, fat and only as much flour as you can comfortably stir in. Mix well by hand or dough hook. Remember, err in the side of too little not too much. Dough should just leave the sides of the bowl. Cover, leave alone for another hour. (unhurried) Turn out on a LIGHTLY floured surface and start to knead. Keep it slightly sticky or you will destroy your hard earned fluffy loaf. A perfectly kneaded dough is agressively resilent and just barely sticky. Grease your bread pan. Let rise once more. about half an hour or so. This loaf has little to none oven spring so let it get just about where you want it to be. Tuck into a 350 oven very gently. In about 35 minutes give it the thump on the bottom for the usualy sound. Err on the side of five more minutes if in doubt. Cool on rack. Smile from ear to ear when you cut it. Its really really good. People will not believe its all whole wheat.

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