Graham Rye Bread #2 - a recipe from Mike Muth
The recipe calls for 45 minutes baking time. In my new oven, it
was only 35 minutes. Exercise caution and adjust accordingly.
Makes 2 loaves.
36 servings (1/2" slice per serving).
120 Calories, 21 grams net carbs, and 2 grams fat per slice.

3/8 cup sugar
1/4 cup butter
4 cups water
1 Tbsp yeast
2 tsp salt
1 cup rye flour
5 cups flour
2 cups whole wheat flour
1 Tbsp honey

Dissolve the yeast and 1 Tbsp sugar in a cup of warm water.
Put the rest of the sugar, rye flour, salt, 1 cup of whole wheat
flour and 2 cups of white flour into a large mixing bowl.
Mix this by hand.
Cut the butter into the dry mixture.
Add the yeast, honey, and the other 3 cups of water to the dough.
Add 1 cup of whole wheat and 3 cups of white flour.
Mix, adding more flour as needed.
Knead well.
Let rise until double in bulk.
Work down twice.
Divide the dough in half.
Roll out until the dough is about as wide as a bread pan and
about 14 or 15 inches long.
Take one of the short edges and roll the dough up.
Place this in the greased loaf pan.
Repeat with the other half of the dough.
Brush tops with butter, and allow to rise.
Bake at 375° F for about 45 minutes.
Turn out onto wire racks to cool.
Brush all sides with butter.

--
Mike

On Sat, 13 Sep 2014 13:11:32 GMT, "Mike Muth"
> wrote:

>Graham Rye Bread #2 - a recipe from Mike Muth
>The recipe calls for 45 minutes baking time. In my new oven, it
>was only 35 minutes. Exercise caution and adjust accordingly.
>Makes 2 loaves.
>36 servings (1/2" slice per serving).
>120 Calories, 21 grams net carbs, and 2 grams fat per slice.
>
>3/8 cup sugar
>1/4 cup butter
>4 cups water
>1 Tbsp yeast
>2 tsp salt
>1 cup rye flour
>5 cups flour
>2 cups whole wheat flour
>1 Tbsp honey
>
>Dissolve the yeast and 1 Tbsp sugar in a cup of warm water.
>Put the rest of the sugar, rye flour, salt, 1 cup of whole wheat
>flour and 2 cups of white flour into a large mixing bowl.
>Mix this by hand.
>Cut the butter into the dry mixture.
>Add the yeast, honey, and the other 3 cups of water to the dough.
>Add 1 cup of whole wheat and 3 cups of white flour.
>Mix, adding more flour as needed.
>Knead well.
>Let rise until double in bulk.
>Work down twice.
>Divide the dough in half.
>Roll out until the dough is about as wide as a bread pan and
>about 14 or 15 inches long.
>Take one of the short edges and roll the dough up.
>Place this in the greased loaf pan.
>Repeat with the other half of the dough.
>Brush tops with butter, and allow to rise.
>Bake at 375° F for about 45 minutes.
>Turn out onto wire racks to cool.
>Brush all sides with butter.

You've substituted whole wheat flour for graham flour due to lack of
availability? It's what I have to do because graham is very difficult
to find these days.
Janet US

On 13-Sep-2014, Janet Bostwick > wrote:

> You've substituted whole wheat flour for graham flour due to
> lack of availability? It's what I have to do because graham is
>
> very difficult to find these days.

Pretty much. Graham flour is really a kind of whole wheat but
which is ground differently. As a result, graham flour is
coarser than most varieties of whole wheat - even though the
ingredients are the same. You can get a close substitute for 1
cup of graham flour by mixing 2/3 cup white flour, a bit less
than 1/3 cup wheat bran, and 1 1/2 teaspoons wheat germ. The
texture using whole wheat is less coarse, but the flavor is
pretty much the same.

Red Mill sells graham flour, but the local stores don't seem to
carry it. I could probably get it from Whole Foods, but the
nearest store is a (minimum depending on traffic) 90 minute round
trip.

I do make a bread in which I add wheat germ and sometimes wheat
bran. I'll post the recipe in a day or two.

--
Mike