Lion House Whole Wheat Bread

 

“The pain of parting is nothing to the joy of meeting again.”
Charles Dickens, Nicholas Nickleby

Whole Wheat Bread

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 3 cups lukewarm water
  • 1 cup oatmeal
  • 1/4 cup molasses
  • 6 tablespoons nonfat dry milk
  • 6 tablespoons shortening
  • 5 1/2 cups whole wheat flour
  • 1 1/2 tablespoons salt
  • 2 cups white all-purpose flour

Directions for mixing with electric mixer: Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in a warm place, away from drafts. Punch down and shape into 2 loaves. Place in 2 well-greased 5 x 9 loaf pans; cover with a clean towel and let rise until almost doubled in size, about 45 minutes. Bake at 350 degrees for 30 minutes or until a deep golden brown. Turn loaves out onto a wire rack to cool. Brush tops with melted butter.

Directions for hand mixing: Dissolve yeast in 1/4 cup lukewarm water; set aside. Combine remaining 2 3/4 cups water, oats, molasses, and nonfat dry milk; add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add softened yeast, remaining flour, shortening, and salt. Mix well; knead until dough is smooth and elastic, about 5 minutes. Place in covered bowl in warm place until doubled in size. Knead 1 minute to force out air bubbles. Shape into two loaves. Place in 2 well-greased 5 x 9 loaf pans. Cover and let rise until doubled in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with melted butter.

Honey Butter

  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/4 teaspoon vanilla

Beat butter until it is broken up. Add the honey and the vanilla. Beat for 10 minutes, scraping mixture to the bottom twice during the mixing. (It is very important that this mix for the entire 10 minutes or it will separate.) Store, refrigerated, in a plastic container.

Raspberry Honey Butter

  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 1/4 cup red raspberry preserves
  • 1/4 teaspoon vanilla

Beat butter until soft; add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store, refrigerated, in plastic container.

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