I have a friend named Liz that gave me a recipe for 'Rolled Wheat Bread' that her mom used to make & she asked me to give it a shot. This is my first attempt, so I will follow the recipe exactly as it was written... with one exception: I will substitute IDY (instant dry yeast) for the active dry yeast or fresh cake yeast that her mom used & add it at the flour stage.
Depending on how it turns out, I may tweak the recipe in subsequent attempts... The recipe is as follows & I have added a picture at each stage of the process...
Soften 2 pkg yeast in 3/4 cup warm water. In a large bowl put 1 1/2 cups rolled wheat, 3/4 cup molasses, 15 oz. boiling water, 1/2 cup shortening, 1 1/2 T (tablespoon) salt. Mix and cool to luke-warm.
Add yeast, 3 beaten eggs and 3 cups white flour. Mix, adding additional flour to make a soft dough. Grease all sides of dough and place in bowl in warm place to rise 1-1 1/2 hours.
Knead dough down. Divide in half. Make into two rolls to fit into bread pans.
Let rise again. Bake 350 till well done.
This bread does take longer than most to get done in the center. I ended up baking it for a total of 40 minutes (30 minutes in the pans & 10 minutes on the stone).
Wish you lived closer Liz, I'd like your opinion on whether it tastes like you remember...
I didn't have any issues with the recipe as written & it performed as expected, so you should achieve the same results.
Depending on how it turns out, I may tweak the recipe in subsequent attempts... The recipe is as follows & I have added a picture at each stage of the process...
Rolled Wheat Bread
Soften 2 pkg yeast in 3/4 cup warm water. In a large bowl put 1 1/2 cups rolled wheat, 3/4 cup molasses, 15 oz. boiling water, 1/2 cup shortening, 1 1/2 T (tablespoon) salt. Mix and cool to luke-warm.
Add yeast, 3 beaten eggs and 3 cups white flour. Mix, adding additional flour to make a soft dough. Grease all sides of dough and place in bowl in warm place to rise 1-1 1/2 hours.
Knead dough down. Divide in half. Make into two rolls to fit into bread pans.
Let rise again. Bake 350 till well done.
This bread does take longer than most to get done in the center. I ended up baking it for a total of 40 minutes (30 minutes in the pans & 10 minutes on the stone).
Wish you lived closer Liz, I'd like your opinion on whether it tastes like you remember...
I didn't have any issues with the recipe as written & it performed as expected, so you should achieve the same results.