I made bread!
I used yeast. It worked!
I added sugar and flour and maple syrup. I put it in a warm place. It rose!
I kneaded it until my shoulders dislocated. It rose again!
I took revenge for my sore shoulders by punching it until it had to throw in the towel. I divided it somewhat evenly and placed it in loaf pans, some mini, some large. It rose again!
I baked it. It became golden brown! (Even if some loaves looked a little special.)
I let it cool and ate it with butter (er, olive oil smart balance… it has such a nice flavor!) and felt accomplished!
So many exclamation points!
Maple Whole Wheat Bread
Adapted from this recipe
Makes 3 9×5″ loaves or 2 loaves + several mini loaves
3 cups warm water
2 packages active dry yeast
1 tablespoon brown sugar
5 cups whole wheat pastry flour
3 tablespoons oil
1/3 cup maple syrup
1 teaspoon sea salt
2 cups whole wheat flour + more for cutting board and kneading
In a very large bowl, dissolve brown sugar in warm water. Add yeast once dissolved, stir, and let sit for a while until thickened.
Add 5 cups of whole wheat pastry flour, mix until just combined. Cover with a clean dishtowel and let it sit in a warm oven (an oven having been heated by the “warming” setting and turned off) or other warm place. Let rest for 30 minutes until risen and bubbly.
Add 1/3 cup maple syrup, oil, and salt, stir. Add whole wheat flour 1/2 cup at a time. The dough will still be somewhat sticky.
Lightly flour a clean surface with more whole wheat flour, and knead knead knead adding more ww flour as needed until the dough is sticky but pulls away from your hands without tearing.
Spray PAM in a HUGE bowl, and place dough in there, turning to coat. After 1 hour to 1.5 hours, it will have doubled in size.
Preheat oven to 350°F. Spray PAM into loaf pans.
Turn out dough onto a clean, unfloured surface (silicone mats are awesome) and punch it down. Divide into three equal loaves, and if using mini pans, divide one of the three into more equal portions. Knead each slightly, and place into prepared loaf pans. Cover loosely with a dish towel and let it rise 20-30 minutes, or until loaves have risen about the pans by 1/2 inch to 1 inch.
Bake 25-35 minutes or until lightly golden brown. Cool 10 min in pan, then cool completely on a cooling rack.