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   MSGID: 35421.fidonet_cooking@1:105/500 2dcac1d1   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Quick Whole Wheat Bread   
    Categories: Breads   
         Yield: 1 Loaf   
       
         1 c  Whole wheat flour   
         2 c  Bread flour   
     2 1/4 ts Active dry yeast   
         1 tb Sugar   
     1 1/2 ts Salt   
         2 tb Butter; melted   
         1 c  Water; +1 oz,   
              - at approximately 115?F   
       
     Mix 1 cup bread flour (reserving the other cup for later) with the   
     whole wheat flour in a bowl, then add sugar, yeast, and salt; it's   
     important at this stage to keep the salt and yeast on opposite sides   
     of the bowl, so that the salt does not immediately halt the yeast's   
     growth; I usually find it works well to put the yeast on top of the   
     sugar, and then place the salt directly opposite that.   
        
     Add water and butter, and stir until all ingredients are   
     well-combined; the stir ring speed on a stand mixer with a dough hook   
     installed should work fine for this.   
        
     Add the reserved cup of flour in parts, stirring to combine or mostly   
     combine; this can also be done with a stand mixer. Once all the flour   
     is added, knead for approximately 10 minutes, until the dough is   
     elastic and bounces back when pressed with the pad of a finger; this   
     can likewise be performed with a stand mixer, although I don't know   
     the timing.   
        
     Oil a separate bowl lightly, then roll the dough into a ball and   
     place in the oiled bowl.   
        
     Cover and set aside until doubled in bulk, about 45 minutes.   
        
     Lightly oil your loaf pan, then press on the risen dough gently,   
     deflating it. Stretch the dough out slowly into a rectangle whose   
     short side is roughly the same length as your pan, then roll up the   
     dough, using a short side as the central axis, and place in the loaf   
     pan seam-side down. Set aside to proof until appropriately risen   
     (about doubled in bulk), another 30 to 45 minutes.   
        
     Partway through proofing, preheat the oven to 450?F.   
        
     Bake at 450?F for 10 minutes, then reduce heat to 350?F and bake   
     until the top is golden brown and patches are slightly darker,   
     generally at most 30 minutes. Let the loaf rest in the pan for a few   
     minutes after removing it from the oven, then release it; be careful,   
     there will be steam!   
        
     Recipe by navybear   
        
     Recipe FROM:    
       
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