Shredded Wheat Bread
Ingredients
- 1 cup water boiling
- 2 biscuits shredded wheat
- 1/4 cup molasses
- 1/2 cup water 100℉-110℉
- 2 1/2 tsp active dry yeast
- 1 tsp kosher salt
- 2 tbsp butter room temperature
- 3 1/2 cups bread flour
Servings: loaf
Instructions
- Crumple shredded wheat biscuits in a medium size bowl, add molasses and boiling water. Allow mixture to soften and cool to 100°F-110°F.
- In a stand mixer bowl combine 1/2 cup water at 100°F-110°F and the yeast, stir gently and allow to ferment for 10 minutes or until foamy.
- When the yeast mixture is ready add to it the softened shredded wheat biscuits, salt, butter and 1 cup of flour. Stir with a wooded spoon until well combined. Attach dough hook and gradually add remaining flour in 1/4 cup increments until the dough is smooth and supple and pulls away from the sides of the bowl, about 7-8 minutes.
- Place dough into a greased bowl, cover and allow to rise in a warm (85°F) draft free area until double in size, approximately 1- 1 1/2 hours.
- Gently deflate dough and press into a 12 Ì‹x9 Ì‹ rectangle. Roll up rectangle into loaf shape starting at narrow end.
- Place into a greased 9 Ì‹x5 Ì‹x3 Ì‹ loaf pan. Cover and allow to rise until dough is 1 Ì‹ above the rim of the pan, approximately 45 minutes. Make 3 slashes across the top of the loaf.
- Place loaf into a preheated 400°F oven and bake for 35-40 minutes or until it registers 190°F-200°F.
- Remove from oven and turn out onto a wire rack to cool completely before slicing. Enjoy!
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