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- I call it the recipe of threes. I often substitute 3 of the c. of whole wheat flour for the unbleached. You can also use up to 1 c. of any combination of non-wheat flours. My favorite is 1/4 c. of each oatmeal, rice, and soy flours. Measure half of the flour (whole wheat goes in here) into a large bowl. Form a well in the center. Stir the molasses into all of the water and pour the mix into the well. Sprinkle on the yeast and wait till yeast softens. Beat till batter is smooth, pausing to scrape down the sides of the bowl. Cover and let sit overnight. In the morning, fold in the rest of the flour, the salt and the oil.
- Stir till you cannot stir any more (this is the hardest part). By now the dough should be clearing the sides of the bowl. Turn out dough and knead till smooth. Put in bowl, cover and let rise till double in bulk. If you poke the dough and it doesn't poke back, it's ready! Turn dough out and divide into two (large) loaves or possibly three smaller ones. Form into loaves and place in greased loaf pans. Cover and let rise till double in bulk. Preheat oven to 350 degrees. Place risen dough in warm oven. Bake for 40-45 min or possibly till loaves have pulled away from the sides of the pans. Let cold a bit and enjoy! My latest project has been working with sourdough bread. More on which later.
- NOTES : I learned how to bake bread from my first wife. She learned from her mom who learned from her mom. She didn't use measurements but worked by feel. I have been baking with yeast for years following a basic recipe:
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