Nana’s Whole Wheat Bread

This bread was so popular that when Nana baked it for a bake sale or a charity lunch, it never made it to the table because the person in charge of the event loved the bread so much he or she kept it for themselves!

2  1/2 c whole wheat flour
1/2 c white flour (optional), to make 3 loafs of bread
2 c milk
4-6 Tbsp butter
handful brown sugar
little bit molasses if desired, to taste
4-5 tsp salt
2 c water
2 pkgs yeast to dissolve in water (follow the directions)
add 1 tsp sugar
handful of any of these: grape nuts, granola, wheat germ, bran, oatmeal, bulgar
1 or 2 eggs (depending on the dryness of the climate)
raisins if desired

Heat the milk, add the butter, brown sugar, salt, water. When lukewarm add the yeast
mixture, the eggs, and beat. Add the whole wheat flour and the handful of whatever
grain (or grains) you want to include, and the raisins.

Now follow the procedure for raising the dough in Nana’s Pizza recipe.


Pizza dough directions

Follow the directions for the yeast. Sprinkle wheat germ on the table and put the dough on it. Knead rapidly while dough is still warm until the dough is smooth, about 10 minutes. Pat olive oil all around the dough ball and put it back in the bowl, in a warm place such as in the oven or in a sink that contains warm water. Leave it for 20 minutes or until the dough is double inn size. Then punch down the dough, turn it over and let rise until you get a springiness from the dough when you press lightly with your finger. The other indicator is that the dough has doubled in size again. This should be about 45 minutes.

For bread loaves, cut this dough into three equal parts and put into greased bread loaf pans. The the bread rises one more time in the pan.

Bake 45 min to an hour.  The dough should have shrunk a bit as it baked.  At 45 minutes, take from the oven and out of the pan, put on a tray, so air can go through, flick with a finger.  You should get a hollow sound, if not, but the bread back into pan and the oven for 10 min.

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