Whole Wheat American Bread

“The smell of good bread baking, is indescribable in its evocation of innocence and delight… It leaves you filled with one of the world’s sweetest smells…”

 M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition

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In how many ways can you possibly describe your love for bread? 10? 20? 50?

But even if I try to add 100% of intensity to each of the sentences, I might, maybe, come close to understand your love for bread.

Today I dedicate this post to those who consider themselves bread lovers, as my husband. It is dedicated to those who can not conceive breakfast without toast and butter.

Mahatma Gandhi used to say that there are people in the world so hungry, that God cannot appear to them except in the form of bread. Very true if you ask me…

Am not a bread person, but nothing is more delicious than a piece of warm homemade bread after running errands the whole morning, right?

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::Whole Wheat American Bread::

2 packages active dry yeast, previously hydrated in warm water

1/2 cup beet sugar

3 large eggs

4 1/2 cups whole wheat flour

2 teaspoon salt

57 gr. unsalted butter

1 teaspoon cinnamon

In a large bowl, mix together all the ingredients but 2 and a half cups of flour. Mix well and stir the remaining flour, 1/2 cup at a time until the dough has pulled together. Transfer it onto a lightly floured surface and knead until smooth for 7-10 minutes.

Lightly oil a large bowl and place the dough. Cover with plastic wrap or with a damp cloth, and let it rise in a warm place until it doubled in volume, about 1 1/2 hours.

Deflate the dough and transfer into a lightly floured surface and divide into 2 equal pieces and place into 9×5 loaves pans. Cover with a damp cloth and let rise, about 40 minutes.

Preheat oven to 425 degrees F (220 degrees C)

Bake at 375 degrees F (190 degrees C) for 45 minutes.

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2 thoughts on “Whole Wheat American Bread

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