Whole Wheat Mountain Bread

by Heidi @ Food Doodles on March 16, 2011

Whole Wheat Mountain Bread

I think I mentioned last time I posted about bread how much I love making it.  I really really love making bread.  Just the feeling of dough in between my fingers and feeling the gluten stretch when you knead it.  And knowing that people throughout history have done the same thing for centuries.  Awesome.  This dough however, manages to frustrate me every time.  It is super sticky.  So when you’re kneading it, make sure to keep your fingers floured and your surface floured.  Not too much, just enough to keep it from sticking.  It’s also useful to have a scraper of some kind for when it does get stuck to your counter so that you can scrape it off and not lose any.  That being said, this bread must be worth the frustration because I keep making it.

If you love molasses, great.  Feel free to use all molasses in this recipe.  I use regular baking molasses(not blackstrap and not fancy) but feel free to use whatever you have on hand.  Keep in mind that blackstrap is very potent stuff, so maybe half honey and half blackstrap would be good.  And remember that fancy molasses is the sweetest of the three, so using all fancy molasses will give you a fairly sweet bread.  Or if you don’t like molasses at all, try it with all honey. No matter which way you do it, this bread is really yummy and filling and freezes well like all bread usually does.  I let it cool completely, sometimes overnight, then I slice it before freezing so it’s really easy to take out a slice and toast it at a moments notice.  Sometimes that’s important when you have a toddler Whole Wheat Mountain Bread

Whole Wheat Mountain Bread

 

 

Whole Wheat Mountain Bread

Submitted to Yeastspotting

{ 5 comments… read them below or add one }