I have brought many loaves into the world over the years: German Rye, Swedish Rye, French Baguette, Challah, Sally Lunn, Farmhouse, Wheat, lots of different kinds. Now I have finally hit upon the most fabulous, I love it, oh boy bread ever.
The recipe is based loosely on Challah, with substitutions and additions.
Flint Springs Loaded Egg Bread
2/3 cup warm water
3 T sorghum molasses (I just drizzle some in)
3 T Butter
A little salt
1C plain flour
1C whole wheat flour
1C multigrain flour
handful of nuts (I love walnuts)
Note: the bread machine breaks up the nuts during processing. If kneading by hand, decide how big you want the nut bits.
handful of dried fruit (cranberries, blueberries, raisins, currants)
a little cranberry, cherry or such juice as needed for kneading
2-1/2 t yeast (I buy bulk yeast and keep it in the freezer)
3 T dough conditioner
3 T vital gluten (These last two ingredients help the whole wheat and multigrain behave)
This is a high riser! I let mine bake in the bread machine, but you could easily bake one big or two small loaves as you would any whole wheat recipe.
My current kick is to toss a handful of dried blueberries or dried cranberries or even dried cherries into my mostly whole wheat bread,
along with some walnuts, pecans or some other tree nut. True or not, this bread with sorghum for sweetening seems much healthier that what you buy most places. Besides, I’m crazy about the flavor with smoked ham and aged Swiss or sharp cheddar on it.
My progression of bread was first getting a 25 pound sack of Great River organic whole wheat flour via Amazon. From making whole wheat loaves before, I knew they did not rise as much and seemed drier. I searched for and found a large economy sized can of gluten from Honeyville, just what the whole wheat needs to rise better. That same company sells a dough conditioner. Taking a chance, I got that delivered to my town doorstep in that same box. I packed them straight to the cabin, eager to try them out.
What an amazing difference! My whole wheat (1/3 white flour) rises stupendously well and is so soft and moist. I experimented with a whole wheat Sally Lunn and some others, but my favorite is Challah – Jewish egg bread – in a loaf. They were coming out wonderfully, however I felt something was still missing.
I added oats and chopped black walnuts for a while. Okay. I added honey and sesame seeds a while. Pretty good. Then I bought a couple packets of Ocean Spray Craisins that were marked for clearance. Wow! I repeated that, adding some whole English walnuts. Oh boy! Now I get dried fruit by the pound, also via Amazon.
Handful ‘o nuts and handful ‘o berries! Whole wheat nirvana!