Tony Claxton's Recipes
Whole Wheat Bread		    

This is a very good bread that stays fresh for a few days. Let it rise three times before panning it if you want. The more rises there are at a slower rate the more flavor the bread will have and the finer the texture will be. I usually use just 1 T of bulk yeast which makes the rises take a little longer. Three rises total will work and make very good bread. The original recipe called for all white bread flour, but we like whole wheat, so I replaced half of the white with whole wheat bread flour. With two rises in the bowl and one in the pans, count on about 6 hours or so from beginning to end.

                                   

Ingredients
2 C - Tepid Water
2 Packages - Rapid Rise Yeast
2/3 C - Oil
2/3 C - Sugar
2 - Eggs
2 t - Salt
3 C - White Bread Flour
3 C - Whole Wheat Bread Flour
4 T - Dry Milk


Instructions
  • Mix Water and Yeast and allow to proof while mixing the rest of the ingredients
  • Measure and place the rest of the ingredients in a mixing bowl and add the yeast last
  • Either mix with a spoon until dough forms and then knead by hand or knead in a stand mixer until dough is firm and elastic. Add more flour or water until a good consistency dough forms
  • Place dough in oiled bowl and cover with damp towel or plastic wrap and allow to rise until doubled
  • Punch dough down, and let rise again
  • Divide dough into 2 pieces, form into loaves and let rise until doubled
  • About 20 minutes before loaves are doubled, preheat oven to 350°F
  • When doubled cut slits in top of loaf and bake for about 60 to 75 minutes or until bread is at an internal temperature of about 200°F
  • Allow to cool completely before storing


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