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Here’s one of the easiest and most flavorful whole wheat breads you’ll ever make. You’ll love the sweet, nutty flavor and the hearty crumb. It stands up well to the forward flavor of any nut butter, especially beloved peanut butter, and when paired with our Spiced Grape Jelly, it’s sure to become a family favorite.
Wholly Whole Wheat Bread
Yields 2 loaves
2 packages (.25 ounces each) active dry yeast
1/3 cup warm water (105 to 115° F)
3 cups milk, scalded and cooled
1 tablespoon light-flavored natural honey,
such as orange blossom
1 tablespoon unsulphured molasses
1 tablespoon canola oil
1 tablespoon salt
6 to 8 cups whole wheat flour, at room temperature
Whole wheat flour contains the germ of the wheat, complete with its essential oils. For that reason, whole wheat flour tends to go rancid rather quickly if stored at room temperature. For best results, remove the flour from its paper container to a canister with a tight-fitting lid and store in the refrigerator. Bring to room temperature before using.
1. Spray two 8 x 4-inch loaf pans with vegetable spray; set aside.
2. Place yeast and water in a large bowl; add milk, honey and molasses, oil and salt. Stir in enough flour (about 6 1/2 cups) to make a soft dough that is still sticky, but leaves the side of the bowl.
3. Turn out onto a clean, lightly floured work surface. Knead 8 to 10 minutes, adding flour as needed to make a dough that is smooth and elastic. Cover dough with a clean kitchen towel and let rest for 20 minutes.
4. Using a pastry scraper or knife, divide dough into 2 equal parts.
5. On a lightly floured work surface, with a lightly floured rolling pin, roll dough into a short rectangle, then roll up starting at one long end. Pull and shape long ends from top to bottom to seal.
6. Place loaves in prepared pans. Cover pans with a slightly damp kitchen towel and let rise until doubled, about 2 hours.
7. Preheat oven to 375° F. Bake loaves side by side 40 to 45 minutes, until loaf sounds hollow when tapped on bottom. Remove from pans to wire rack to cool completely. To store, wrap in foil. To freeze, wrap in foil, then in zip-style plastic storage bags.
Spiced Concord Grape Jam
Makes about 4 1/2 cups
This recipe originally appeared in our October 2012 issue as part of a trio of recipes in a Sweet, Sweeter, Sweetest feature on grapes. We think the awesome flavor and easy microwave method earned it another bow, and it’s a wow on a peanut butter sandwich made with Wholly Whole Wheat Bread.
1 1/2 pounds Concord grapes
4 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
Half of a 6-ounce package (3 ounces) liquid fruit pectin
2 tablespoons lemon juice
Use any leftover grape mixture as a topping for ice cream, swirl it into softened peanut butter ice cream for a cool treat, or use it to add a flavorful kick to a peanut butter smoothie.
1. Wash and sterilize the number of jars or containers needed. (We recommend 1/2-cup or 1-cup size. See Sweet Success on the Mixed Berry & Orange Freezer Jam page).
2. Remove grapes from the stems; discard stems. Place grapes in a colander and rinse well under running cold water. Cut each grape in half; remove and discard seeds.
3. Place cut grapes in the workbowl of a food processor fitted with the steel blade. Pulse until coarsely chopped.
4. Remove chopped grapes to a large microwave-safe bowl; cover with wax paper. Cook on High 10 to 15 minutes, stirring a couple of times, until the skins are very soft.
5. Measure 2 cups of the cooked grapes into a glass measuring cup.* Pour into a medium bowl; stir in sugar, cinnamon, allspice and nutmeg; set aside for 10 minutes.
6. In a small bowl, stir pectin and lemon juice. Using a wooden spoon, stir the pectin mixture into the grape mixture, and continue to stir constantly for 3 minutes.
7. Quickly spoon the mixture into the sterilized jars or containers, leaving 1/2-inch room at the top to allow for expansion during freezing. Wipe the edges of the containers with a towel, then add lids.
8. Let the closed, filled containers stand at room temperature for 24 hours, then freeze until ready to use.
9. Remove from freezer to refrigerator to thaw as needed. Store in refrigerator after opening. Will keep in refrigerator for up to 3 weeks.