best whole wheat bread for high altitudes
1/2 Tbspdry yeast
1/4 cwarm water
2 1/2 cscalded milk
3 Tbspreal butter
5 1/2 cfreshly ground flour
1 cwhite flour, if needed
How to Make best whole wheat bread for high altitudes
- Soften yeast in warm water, set aside.
Scald milk. Grind wheat into flour.
- In 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.
- Add 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.
- Cover with plastic wrap and let rise 15 minutes.
- With dough hook and mixer set on low, knead bread for 2 minutes.
- Put dough into a buttered bowl. Cover and let rise 40 minutes.
- With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
- With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
- With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
- Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
- Bake at 375-400 degree preheated oven for 35-45 minutes
- Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling.
butter tops if desired