Today I made homemade bread. It has 5 minutes left in the oven and it smells divine. And yes, I made the easy bread...that is white bread. I meant to make whole wheat bread using the recipe over at Preparedness Matters, but when I went to open the container of whole wheat flour it smelled a little off. It has been about a year since we ground whole wheat flour. Ok, not that long. But, it has been a few of months with it setting on top of the fridge right by a heating vent.
Anyway, instead of having Daniel tromp around in the snow to the garage to dig out the wheat grinder, then clean the spiders and dust from it...I modified the recipe.
Whole Wheat Bread in 1:20
Based on the recipe at Preparedness Matters blog
6 cups all purpose flour (I used the white flour from church food storage)
2 tablespoons yeast
1/4 cup high gluten flour
3 cups very warm water
4 tablespoons oil
4 tablespoons honey or sugar
2 teaspoons of salt
Mix 3 cups flour with gluten,yeast and warm water; mix 1 minute. Cover bowl and let sponge 10 minutes.
Add oil, honey or sugar, and salt, Quickly add remaining flour one cup at a time until the dough forms a ball and cleans from the sides of bowl (depending on humidity). Knead 7-10 minutes. Roll into 2 or 3 loaves (depending on pan size). Preheat oven to 200 degrees and put the loaves in. Rise dough in oven until double, 20 - 30 minutes. Leave in oven. Turn heat to 350 degrees and bake for 25 minutes. Remove from pans to cool. Coat with butter.
Yum! Simple complex carbs! (Remember when only plain sugar was considered simple carbs? Yeah, I think they now include white bread in the simple carb category.