Wheat Bread
Yields 2 loaves
3¼ cups whole wheat flour
2¾ cups all-purpose flour (sifted)
2 packages active dry yeast
½ cup warm water
2 large eggs (beaten)
¼ cup unsalted butter
2¼ cups whole milk (scalded)
¼ cup molasses
¼ cup honey
2½ teaspoons salt
Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)
Rolled oats (for topping)
- Combine yeast
and warm water in a bowl. Let stand for 10 minutes. Mix until
yeast dissolves.
- In a saucepan,
scald milk. Remove from heat. Add butter and salt. Stir well.
Allow to cool to room temperature.
- Add eggs,
molasses, and honey to milk mixture. Beat well. Add to yeast
mixture. Mix well.
- Using a mixer
with a dough hook attachment, gradually add both flours to wet
mixture, blending ingredients until well incorporated. Flour
working surface and knead dough into a ball. Place dough in a
greased bowl and cover with a cloth. Set bowl in a warm place
until dough has doubled in size, approximately 1 - 1½ hours.
- On a floured
working surface, equally divide dough in half. Knead slightly.
Place each piece of dough in a greased bread pan (9 x 5 x 3
inches). Cover with a cloth and let rise for another hour.
- Preheat oven
to 400° F.
- Remove cloth.
Brush entire surface of each loaf with egg wash. Sprinkle tops
with rolled oats.
- Bake in center
of oven at 400° F for approximately 30 minutes, or until golden
brown. Insert a thin wooden skewer or toothpick into center of
each loaf, and if it comes out dry (or clean), loaves are done.
- Place pans on
a wire rack, and allow loaves to cool for approximately 10
minutes. Invert pans and gently remove loaves. Allow to cool
completely.
