Prize Winning Whole Wheat Bread

Prize Winning Whole Wheat Bread made with Joseph's Grainery Whole Wheat Flour

This past weekend while we were at Hullabaloo, Penny Gilchrist told us that the whole wheat bread she'd made with Joseph's Grainery Flour had won Best In Class at the Palouse Empire Fair last month!  Penny and her husband run a bed & breakfast at Union Creek Ranch outside of Colfax.  She was kind enough to share her recipe with all of us.

Penny and her Best In Class Ribbon

With the recipe in hand, MaMa just knew that she had to try it.  All was going well until she went to add the all purpose flour and realized that she was plumb out.  Not to worry, MaMa just substituted barley flour and it worked wonderfully, so the photos you see here aren't one hundred percent accurate to the recipe,  but they are close enough for you to get the point.  Plus, now you know that you can substitute the barley flour for the all purpose flour if you'd like.  :)

This is what MaMa has to put up with during her "photo shoots".

Yes, it's a miracle that any of her photos turn out.  Here's the recipe...

Ingredients for Penny's Prize Winning Whole Wheat Bread:

1 pkg active dry yeast
1/4 c warm water
1 1/2 c hot water
1/3 c brown sugar
2 tsp salt
3 Tbsp shortening
2 c Joseph's Grainery Hard Red Whole Wheat Bread Flour, stirred
3 to 3 1/4 c sifted all purpose flour (or JG Barley Flour, if you're out of AP)  :)

Directions:  Soften the active dry yeast in 1/4 c warm water (110 degrees).  Combine hot water, sugar, salt and shortening; cool to lukewarm.  stir in whole wheat flour and 1 c of the all purpose flour; beat well.  Stir in the softened yeast.  Add enough of the remaining flour to make a moderately stiff dough.  Turn out on a lightly floured surface; knead till smooth and satiny (10 to 12 minutes - we just let our kitchenaid mixer do the work). 

Shape the dough into a ball; place in a lightly greased bowl, turning once to grease the surface.  Cover; let rise in warm place until it doubles in size (about 1 1/2 hours).  Punch down.  Cut into 2 portions; shape each in a smooth ball.  Cover and let rest for 10 minutes.

Shape into loaves; place in greased loaf pans.  Let rise until double (about 1 1/4 hours).  Bake at 375 degrees for about 45 minutes. 

Thanks for sharing your prize winning recipe with us Penny!



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