BEST WHOLE WHEAT BREAD FOR HIGH ALTITUDES

best whole wheat bread for high altitudes image

Provided by Kelley Paystrup

Time 3h40m

Number Of Ingredients 9

Steps:

1. Soften yeast in warm water, set aside. Scald milk. Grind wheat into flour.
2. 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.
3. 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.
4. Cover with plastic wrap and let rise 15 minutes.
5. With dough hook and mixer set on low, knead bread for 2 minutes.
6. Put dough into a buttered bowl. Cover and let rise 40 minutes.
7. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
8. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
9. With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
10. 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)
11. Bake at 375-400 degree preheated oven for 35-45 minutes
12. Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling. butter tops if desired