How To make Country Whole Wheat Bread(Brew Cuisine)
1/3 cup Butter
3/4 cup Milk
1 cup Wheat germ
1 1/2 cups Beer
2 envelopes dry yeast -- fast acting
2 tablespoons Honey
1/3 cup Molasses
6 cups Whole-wheat flour
Preheat oven to 375 degrees F.
Warm butter and milk over low heat. Add wheat germ to milk mixture. Stir. Gradually hear beer until just below the boiling point. Add yeast to beer. After it foams (about 8-12 minutes), add milk mixture. Stir honey, molasses, and whole wheat flour into liquids. Mix well. If dough is too sticky, add more flour. Knead on a lightly floured surface until dough is smooth. Place dough in a greased bowl. Roll dough to coat surface. Cover with a floured towel. Allow to rise in a warm area until double in volume. Turn dough onto lightly floured pastry board and knead for 2-4 minutes. Divide into 2 equal parts and place in 2 well greased loaf pans, 8-1/2 x 4-1/2 inches. Cover again and allow to double. Bake for 1 hour. Cool on racks.
How To make Country Whole Wheat Bread(Brew Cuisine)'s Videos
The Poor Man's Bread
Bread was extremely important to folks in this time period. It was very regulated, and at times difficult to obtain and quite expensive. You wouldn’t find many folks in the 18th century willing to go without bread if they were able to get their hands on it at all. This is the poor man’s bread.
Art of Breadmaking
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Can you brew good beer with bread?! | The Craft Beer Channel
Can you brew good beer with bread?! | The Craft Beer Channel
This week we're at the amazing Belgian-inspired Unity Brewing Co in Southampton as they brew a collab with Toast Ale that tests the limits of brewing with beer. After hand slicing several kilograms we brew a delicious sounding rye saison with carraway!
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How The U.S. Ruined Bread
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I wanted to know why the bread in Europe tastes so much better than the bread in America, so I went to Paris to find out.
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No Knead Bread | Bread Recipe | The New York Times
Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is letting the time do the work.
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No Knead Bread | Mark Bittman Recipe | The New York Times
Bobbi's Kitchen - making whole wheat bread part one
Make Flour from Wheat and other Grains, plus Baking Bread
Linda Yoder shows how to grind wheat an other grains for flour. And explains why this kind of natural flour has more nutrients than flour bought in a store.
Linda also gives tips on how to bake bread. She bakes bread for her eight children every week.
Yoder's demonstration on grinding wheat and making bread was Jan. 30 at All Things Food Coop in Auburn, Indiana.
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