Rosemary wrote:
>I bought some Wheat Montana wheat flour and would like a great
>recipe for Wheat Bread. Any suggestions?
Here is the WM Wheat Bread recipe, straight out of their cookbook. I
purchased the book when my sister and I stopped at their deli and
bakery in Three Forks, MT several years ago on our drive to
Canada. Such a neat place...way out in the middle of nowhere! And
such an extensive gift shop; it was difficult to limit our
purchases! I haven't made this bread, so I can't give it a
review. The recipe is on pg. 39 of their cookbook which has many
different kinds of recipes in it.
WHEAT MONTANA WHEAT BREAD
2 T. yeast
2 1/2 c. warm water (105 F)
3 1/2 c. Natural White flour
3 1/2 c. Bronze Chief whole wheat flour
4 T. honey
1 T. salt
3 T. shortening
3 T. powdered milk
Dissolve yeast in warm water and let stand 5 minutes. Add flour,
honey, salt, shortening, and powdered milk. Mix until well
developed. Doug should be able to be stretched into a thin,
transparent window.
Place dough in oiled bowl and let double in size. Punch down and
divide into 2 equal pieces. Flatten each piece and roll into bread
loaf. Place into bread pans and let rise until above sides of pan.
Bake in preheated 350 degree oven for 25-30 minutes, until golden on
top. Bread should sound hollow when tapped.
Makes 2 (1 1/2-pound) loaves.
Good luck,
JJ in South Texas