Period-style Almost- Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 20
• 2 cups water
• 2 tablespoons butter or 2 tablespoons lard
• 1 (7 g) packet active dry yeast (2 1/4 tsp)
• 1/4 cup warm water
• 1 tablespoon malt syrup
• 1 teaspoon table salt
• 1/4-1/3 cup flaked wheat germ
• 3/4 cup stone ground whole wheat flour
• 5 -6 cups bread flour
• 1/2 cup ice cube

Recipe

• 1 put 2 tbsp butter into 2 c water. microwave until butter melts. set aside until it cools to lukewarm.
• 2 combine yeast, 1/4 c warm water and malt syrup. set aside until bubbly, 5-10 minutes.
• 3 add yeast to water and butter. stir in salt, wheat germ and whole wheat flour. add bread flour until you have a soft, cohesive dough. knead thoroughly (at least 300 strokes), until springy and satiny. place in an oiled bowl, cover with a cloth, and set in a moderately warm place until doubled in size, 60-90 minutes.
• 4 punch dough down, turn out of bowl, and knead 10-15 times. shape into 20 rolls, 8 small loaves or 4 large loaves. place on greased baking sheets. cover with towels and let rise again, about 45 minutes. meanwhile, preheat oven to 425°f with an empty baking sheet or roasting pan in the bottom of the oven.
• 5 when risen, place breads in oven, pour ice cubes into hot pan, and quickly close the door. bake rolls 12-15 minutes, loaves 20-30 minutes -- until crusty, brown, and hollow-sounding when the underside is thumped. if you have a small instant read thermometer, the interior temperature should be 205-210°f when done.