This recipe started with my Great Grandma Roberts (Alma) and has been modified slightly by her daughter, My Grandma Brazel (Miriam) ~ we talk on the phone regularly about our little tweaks to the ingredients! Oh the joy of family recipes!
One of my earliest memories is coming to visit my Great Grandma Roberts and finding bowls and bowls of rising dough in every nook and cranny of her little kitchen! The fragrance was incredible! We could hardly wait for the first batch to come out of the oven; we all needed to taste-test (of course) before we headed out to the pond out back to go fishing with Great Grandpa Roberts!
Breaking Bread together may be one of the most sacred and cherished traditions your family will remember for years to come ~ make it a priority in your home!
GREAT GRANDMA ROBERTS' WHOLE WHEAT YEAST BREAD
1 pkg. or 3 tsp. dry yeast
3 Tbsp. sugar
1 1/3 Cup warm water (from tap is okay)
2 Tbsp. olive oil
2 tsp. salt (or less if you like)
2 Cups unbleached flour
1 Cup whole wheat flour
Mix first three ingredients and set aside to let it dissolve. In the meantime, put the rest of the ingredients in a mixing bowl. I use my Kitchen Aid and the dough hook. Once the yeast is dissolved, you can stir the liquid mixture a bit and pour into the mixing bowl. Knead until smooth & elastic. Place in a greased bowl and rise in a warm place till doubled (1 hr.). I like to preheat my oven on the lowest temp., then turn it off and set my bowls inside the oven to rise. After it's doubled, punch down and shape into one large or two small loaves and place in Silform or Flexipan of choice. (Silform or Flexipan should be placed on the Perforated Baking Sheet). Let rise 1/2 hr. outside of oven. Preheat oven to 350 F. Bake 1/2 hr. Place on rack to cool and lightly butter top.
This was baked in the "Silform Deep Dish Round Mold" - $33.95