best whole wheat bread for high altitudes
- 1/2 Tbsp
- dry yeast
- 1/4 c
- warm water
- 2 1/2 c
- scalded milk
- 3 Tbsp
- real butter
- 2 Tbsp
- 1 Tbsp
- 3 Tbsp
- 5 1/2 c
- freshly ground flour
- 1 c
- white flour, if needed
How to Make best whole wheat bread for high altitudes
- 1Soften yeast in warm water, set aside.
Scald milk. Grind wheat into flour.
- 2In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
- 3Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
- 4Cover with plastic wrap and let rise 15 minutes.
- 5With dough hook and mixer set on low, knead bread for 2 minutes.
- 6Put dough into a buttered bowl. Cover and let rise 40 minutes.
- 7With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
- 8With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
- 9With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
- 10Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
- 11Bake at 375-400 degree preheated oven for 35-45 minutes
- 12Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling.
butter tops if desired