Braided Whole Wheat Bread
This was the weekend for baking. I made a great apple cake, and then I made a bean soup that needed a nice bread to go along with it. I didn’t have the time to make my favorite rustic bread so I made a quick rising whole wheat yeast bread. It is made with both whole wheat and unbleached flour. This could also be made with all white flour or all whole wheat. It is actually quite fun to make and I love the way it turns out, though I must admit I am not very good with my braids, as one can tell by looking at my picture. However, the end product is very tasty and it makes makes wonderful toast.
Whole Wheat Braided Bread
1 pkg. yeast
1 cup of warm water (need to use 110-115* water to activate the yeast)
2 tbsp. sugar
2 tbsp. oil
1 tsp. salt
1 3/4 cup whole wheat flour
1 1/2-2 cups white flour
1. Dissolve yeast in water in a large bowl. Add in the sugar, eggs, oil, salt, and whole wheat flour. Beat until smooth then add in white flour to make a soft ball. I use a mixer with a bread hook and add enough flour til the dough forms a ball and moves smoothly aroung the bowl.
2. Place in a buttered bowl, turning it over so that it is greased on all sides. Cover with plastic or a cloth and set in a warm place to rise for 2 hours. I use the oven with just the light on. This provides enough heat.
3. Punch down, turn on a lightly floured surface, divide the dough into 3 sections. Stretch each section to 15 inches. Braid together, tuck the ends under the loaf, and place in a greased loaf pan.
4. Bake in a 350* oven for about 40 minutes.