Whole Wheat Buttermilk Bread

INGREDIENTS

2 teaspoons salt

1/2 teaspoon sugar

2 teaspoons clabber girl baking powder

2 packages quick rise red star yeast

1 cup gold medal unbleached bread flour

3 cups gold medal whole wheat flour

½ stick unsalted butter melted

¼ cup brer rabbit full flavor molasses

1 cup warm water

1 cup buttermilk at room temperature

This recipe is a time-saving bread using extra yeast and double acting baking powder. As a result the only rise that takes place is in the bread pan.  The recipe makes one very large loaf in a 9 x 5 pan. This bread has a nice crumb and a softer crust making it ideal for your favorite sandwiches.

 Begin by melting your unsalted butter on low in a small sauce pan. You’ll cool this off before you add this to your other liquids.Add the two packages of yeast to your warm water (110) with 1/2 teaspoon of sugar to allow the yeast to grow while your getting everything else together. By the time you add your yeast to your mixture it will be bubbly and give off it’s unique odor. In your bowl add the salt, baking powder, one cup of the unbleached white flour and whisk the ingredients together. Mix together the yeast liquid, molasses, and the butter whisking these together also. Add the liquid to the dry and mix well (minimum of 60 strokes). Add the wheat flour to the mix 1/2 cup at a time stirring and blending the flour into your somewhat dark mixture. After adding the last 1/2 cup let the dough rest for 10 minutes to allow it to absorb all of the flour. Use a small amount of the unbleached flour for your bread board. If your mixture is correct it will feel moist and a small amount may stick to your hands but this will disappear as you knead the dough for 10 minutes. It should have a shiny look and no flour marks where it looks like it hasn’t mixed (it hasn’t). Form your loaf into a 9″ log making the crack on the bottom of the loaf which you’ll seal with the dough around it. Tuck in the sides and seal those too. You’ll want the loaf to rise 2″ above the top of the pan. When this happens turn on your oven and set to 425. Sift a small amount of flour on the top and bake for 10 minutes. Turn your oven down and bake at 375 for an additional 25 minutes tenting your loaf with aluminum foil for the last 10 minutes. If done your loaf should read 185 when your thermometer is inserted into the loaf. Remove from the pan and allow it to cool on a wire rack for a couple of hours. From my experience I’ve found that this bread slices and tastes better the following day. A good bread knife should be used to slice your bread.

As for the musical selection I’ve chosen it has to be the score from “The Big Country, a melody depicting the growing of the American west in all it’s glory. Since I’ve already reviewed the material I’ve included a link to same.  http://sdtom.wordpress.com/2007/04/27/the-big-countrymoross/