This loaf is similar to the bread developed by Cornell University during World War II. Cornell realized that it was not enough to restore chemically to bleached flour for its lost nutrients, vitamins, and minerals but that whole, unprocessed grains contain the nutritional value.
Hands-on Time: 20 minutes
Baking Time: 40-45 minutes
Total Time: 3 hours 15 minutes including rising time
Yield: 2 loaves
- n a small saucepan or microwave bowl, scald the milk.
- Add honey, sorghum, and butter or oil.
- Pour into a large mixing bowl and when cooled to lukewarm, stir in yeast, whole wheat flour, rye flour, wheat germ, and bran and seeds. Beat well.
- Stir in unbleached flour cup by cup.
- Turn out on a floured surface and knead 8-10 minutes.
- Place in a greased (coated with cooking spray or oil) bowl and turn once.
- Cover and let rise in a warm place for 1 1/2 hours.
- Deflate the dough, divide into 2 pieces on a floured surface, cover and let rest 10 minutes.
- To shape into loaves, make a ball out of dough. On a lightly floured surface, roll out with a rolling pin to a circle about 10 inches in diameter pressing the air out with a rolling pin. Fold over until not quite even with edge. Fold circle ends to center. Pat and shape into a loaf to fit in a greased loaf pan. Repeat with the second dough ball.
- Cover and let rise in a warm place for 30 minutes.
- Preheat oven to 350 degrees.
- Bake 40-45 minutes.
- Remove from oven and brush tops with butter before removing from pans to cool on a rack.
Recipe Tips and Tricks
This bread is a wholesome meal when toasted and spread with any nut butter or cream cheese and jam. Because whole wheat is high in complex carbohydrates and proteins, yet low in calories, whole wheat bread can help control weight by being as satisfying as it is filling.