| Whole Wheat Molasses Bread |
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INGREDIENTS FOR SCRATCH RECIPE
2 3/4 c Whole wheat flour
2 c Flour
2 pk Yeast
1 3/4 c Water -- warm
1/2 c Molasses
1/4 c Brown sugar
1 ts Salt
2 tb Caraway seeds
2 tb Shortening
FOR BREAD MACHINE
1 pk Yeast
1 3/4 c Whole wheat flour
1 c Flour
3 tb Brown sugar
1 tb Caraway seeds
1 1/2 ts Salt
1 c water -- very warm
1/4 c Molasses
1 tb Shortening -- melted
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| Instructions |
| For Bread Machine: Put the ingredients into the pan in the order given. Select white bread. Choose high crust setting. Push Start.
Scratch Method: Combine whole wheat flour and 1 cup of the flour, yeast and Caraway seed. Heat the water, molasses, brown sugar, shortening and salt, just till warm, stirring to melt the shortening. Add to the dry mix. In an electric mixer, beat at low speed for 30 seconds, then on high speed for 3 minutes. Stir in enough of the remaining flour to make a stiff dough. Knead the dough until smooth and elastic. Shape in a ball and let rise in a greased bowl, until doubled. You can speed up the rising by placing the bowl of dough in the oven with the light turned on.
Punch the dough down and divide in half. Shape in 2 loaves. Let rise on a greased baking sheet, until double. Bake at 375 degrees 30 to 35 minutes. If you like the crust really chewy, brush the bread with warm water during the last 10 to 15 minutes of the baking.
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