Whole-wheat flour is
brown in color, and is derived from the complete wheat kernel (the bran
and germ). This flour usually is ground from the Hard Red Wheat Berry
which contains more gluten then some other varieties of wheat.
When used in bread baking, it gives a nutty
flavor and a denser texture when compared to all-purpose flour. Bread does
not rise as high in whole-wheat breads, which is why a mixture of both
whole-wheat and white flour is often used when baking.
SCOTCH UNKNEADED BREAD
1 ¾ C whole
wheat bread flour
1 ¾ C unbleached
all purpose flour
2 t. sea salt
2 T Saf-Instant yeast
1 T cane juice crystals
2 T blackstrap molasses
1 C hot water
½ C chopped Walnuts
Sift together flour,
salt, yeast and sugar. Dissolve
molasses in water and blend into flour mixture.
Add walnuts and mix well forming a ball.
Put in greased bowl and cover lightly.
Let rise til half again in size in a warm spot; about 45 minutes.
Bake
at 400ºF. Grease an 8X4”
loaf pan. Turn into pan and
bake 35 minutes. Brush with
water and continue baking til set and very lightly golden about 5 more
minutes.
