Cake and Bread

2 Loaves or 1 Sheaf

1 1/2 cups milk
1/2 cup margarine
2 tablespoons honey
2 tablespoons light molasses
2 teaspoon salt
2 large shredded wheat biscuits, crumbled
1/2 cup warm water (105 to 115 F)
2 packages active dry yeast
2 cups whole wheat flour
1/4 cup wheat germ
2 to 3 cups all-purpose flour

1. Heat milk; stir in margarine, honey, molasses, salt and shredded wheat biscuits. Cool to lukewarm.
2. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolve. Add lukewarm milk mixture and whole wheat flour; beat until smooth. Stir in wheat germ and enough all-purpose flour to make stiff dough.
3. Turn dough onto lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in greased bowl; turn to grease top. Cover; let rise in a warm place until double in bulk (about 1 hour)
4. Punch dough down; divide in half. Proceed, following directions below for desired shape.
5. Cover, let rise in a warm place until double in bulk (about 1 hour),if making sheaf, make diagonal snips with scissors along the bent portion of stalks above the twist. If desired, gently brush sheaf with beaten egg.
6. Bake on lowest rack position at 400 F about 2o minutes for sheaves and 25 to 30 minutes for loaves, or until done. Remove from baking sheets and cool on wire racks.

To make round loaves: Shape each half of dough into a smooth round ball. Press each ball slightly to flatten into rounds 6 inches in diameter. Place on greased baking sheets.

To make Wheat Sheaf: Divide on half of dough into 18 equal pieces. Roll 2 pieces into 12-inch ropes. Twist ropes together; set aside. Roll 18 pieces into 18-inch ropes and roll remaining 18 pieces into 15-inch ropes. Place one 18-inch ropes lengthwise on center of a greased baking sheet, bending top third of rope off to the left at a 45-degree angle. Place second 18-inch rope on a sheet touching the first rope but bending top third off to the right.

Repeat procedure using two more 18-inch ropes, placing them along outer edges of straight section and inside bent sections so that ropes are touching. Repeat using two of 15-inch ropes. Repeat, starting with the long ropes, placing them on top of the arranged long ropes and slightly spreading out ropes forming bottom of sheaf. Fill in by topping with the remaining 15-inch ropes, making shorter bends in two uppermost ropes. Cut twist in half. Arrange twists side by side around center of sheaf, tuck ends underneath. Repeat with the remaining half of dough.
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Tags: bread and yeast, harvest bread, yeast recipe

  Nov 27 bread, recipe, yeast