Tuesday, October 5, 2010

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 and 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...


Prize Winning Whole Wheat Bread
by Joseph's Grainery




Ingredients
Instructions
  • 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!

Whole Wheat Bread on Foodista

14 comments:

  1. Hey, I know this lady! (hehe) Congrats to the Penny and Joseph's Mommy!

    ReplyDelete
  2. I'm such a sucker for bread recipes.... especially ones the incorporate whole grains. This bread looks delicious. Congratulations on your blue ribbon!

    ReplyDelete
  3. What a gorgeous loaf of bread. I can see why it won a prize.

    ReplyDelete
  4. The bread looks delicious, but not as delicious as the little man. He should be the Gerber baby!


    Lots of yummy love,
    Alex aka Ma What's For Dinner
    www.mawhats4dinner.com

    ReplyDelete
  5. This looks really amazing. I can't believe it's homemade! Crazy stuff. Good job there!

    ReplyDelete
  6. Oh my gosh, what a nice blog. My herbalist tells me to only eat grains as close to their natural state as possible....as unprocessed as possible.

    Your bread looks wonderful.


    I am a new follower and would appreciate it if you could stop over and possibly follow back.

    On December 5, one of my followers will win a Mrs Santa Claus Apron. All you have to do is follow.

    http://giveawaygal.blogspot.com

    ReplyDelete
  7. Wow, this bread looks awesome. Thanks for the recipe.

    ReplyDelete
  8. Congrats on the prize! That looks delish!

    ReplyDelete
  9. Aww so cute! And that is great about the bread - it looks very tasty and has a lovely texture.

    ReplyDelete
  10. I have made this bread on regular basis for sometime now. Last week, I baked a batch in a larger-single pan [10x6"] substituted the sugar with 2 ts of molasses+ 1 Tb organic honey and canola oil instead of shortening [none in the pantry]. Oh dear...It was Tall with a gorgeous color and wounderful smell!!!
    Tip: Glaze your loaves with yolk+1Tb water or cream...your loaves will have a golden glow and will stay fresh for a week.
    THANK YOU four souch a wonderful blog, Anne.

    ReplyDelete
  11. I recently tried making this, but with enough tweaks that it's probably nowhere near your award-winning quality. Turned out great though--thanks for the great recipe!

    ReplyDelete
  12. I had oil and honey, no brown sugar here...but it came out so well! Just making it took me back to those early days when I was maybe five years old standing on a chair kneading a little lump of dough while my mother made a batch of bread, (sigh) these loaves even looked like the bread she made and the crust is fantastic. Thank you so much for posting this recipe, I can't wait for it to be my little girl on that chair. :) thank you for making my day.

    ReplyDelete
  13. I had oil and honey, no shortening or brown sugar here, just making this bread took me back to those early days when I was maybe five years old standing on a chair kneading a little lump of dough while my mother stood next to me making a batch of bread. This bread came out so beautifully it looks just the way I remember my mothers bread with the lovely crisp crust. It tastes wonderful too. Thank you so much for posting this recipe, I can't wait until it is my daughter standing on the chair next to me. Thank you for making my day. :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...