Phyllis’ Bread

Photos by Gayle Hurmuses and Gisela McKay

This recipe comes from the Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Kock, and is one of my favourites.

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When making truly whole wheat bread, you’re going to have to accept that it’s simply not going to raise to the same degree of fluffiness as white bread.

It’s especially important to make sure to knead it fully without going too far.

One thing that I watch for when kneading, to know when to stop, is when the outer layer of the raw kneaded bread begins to tear, rather than simply stretch.

While you don’t want to under-knead bread, you also don’t want to overdo it either. Gluten is a living thing and gets tired of working, just like you do.

A perfect loaf
Phyllis' Bread
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Servings
2Loaves
Servings
2Loaves
A perfect loaf
Phyllis' Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
2Loaves
Servings
2Loaves
Ingredients
Optional ingredient
Servings: Loaves
Units:
Instructions
  1. Dissolve the yeast in the warm water in a large bowl.
    Yeast and Water
  2. Add the oil and molasses.
    Oil and molasses added to the yeast.
  3. Adding it a cup at a time, beat the flour into the liquids with a whisk until it stiffens, switching to a wooden spoon until it becomes firmer, then use your hands.
    Using the whisk
  4. Mix well, adding a bit more flour if needed. to keep it from being truly sticky. Ultimately, it will pull away from the sides of the bowl, which will still have some dough sticking to it, but will be mostly clean.
    All flour added
  5. Knead the dough for 8 - 10 minutes.
    Kneading the bread
  6. Form the bread into a smooth ball and cover, in the bowl. Note the size of the bread at this time.
    Measure the bread size at this time.
  7. Cover and let rise in a warm, draft free spot, until doubled. This should take about 90 minutes.
    Bread in oven with light on to rise
  8. Check to confirm that the loaf has roughly doubled in size.
    Measure the bread size after the raising.
  9. Cut the dough into two equal parts to shape into loaves or rolls.
    Cutting the dough
  10. Shape the loaf by pulling the piece into a rectangle and then folding the edges under.
    Folding the loaf
  11. Place the loaf into a pan (if you want to put seeds on, this is the time to do it) and cover with a cloth for the final raising.
    Putting the loaf into the pan
  12. For rolls, cut either or both halves of the dough into16 equal pieces. Begin by cutting into 4 equal parts, then each of those into 2, and then cut those again.
    Cut into 16 equal pieces
  13. Form each of these pieces into a small ball.
    Form each piece into a ball.
  14. Place pieces in even rows into an 8" square pan (or if you are making the entire recipe into rolls, put all 32 pieces into a 9" x 13" pan).
    Place the pieces in even rows of 4 into an 8" x 8" pan.
  15. Cover and let raise again for about 1 hour.
  16. Bake in a preheated oven set to 400º for the first 10 minutes, then lower the heat to 350º and cook for another 20 minutes.
    Phylilis' Bread, Baking.
  17. Take out the rolls about 5 minutes earlier than the loaf.
    Phyllis Bread finished rolls!
  18. Mmmmmm...BREAD!
    Phyllis Bread Mmmmm
Recipe Notes

One smart  thing to do that I really should have done this time, was put a piece of greased kraft paper or parchment at the bottom of the pan.

It's easy to loosen the bread from the sides with a knife, but even with a greased pan, sometimes the bottom of the loaf will stick to the surface...which sadly happened to me this time.

Truly unfortunate, with this being one of my cosmetically best whole wheat loaves ever! So, there's a small flap torn off of the bottom of the bread. Still tastes excellent though.

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