Culinate editor’s note: This is the ur-recipe in Espe Brown’s classic breadmaking book.
|3||cups lukewarm water (85 to 105 degrees)|
|1½||Tbsp. dry yeast (2 packages)|
|¼||cup sweetening (honey, molasses, or brown sugar)|
|1||cup dry milk (optional)|
|4||cups whole-wheat flour (substitute 1 or more cups unbleached white flour if desired)|
|⅓||cup oil or butter or margarine|
|3||cups additional whole-wheat flour|
|1||cup whole-wheat flour for kneading|
You can replace part of the water with milk.
If you like a lighter bread (and quicker risings), use an additional package of yeast.
This content is from the book The Tassajara Bread Book by Edward Espe Brown.
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