This bread turned out delicious! It has a touch of sweet and slices well. I slice one loaf and put it in the freezer to toast or to use for French toast. The other loaf we eat fresh. I used to avoid kneading bread. I have mastered the art of bread baking without kneading but have realized, like so many other homesteading activities, that the actions become soothing and methodical, a type of meditation and calm.
We love grains and find that they provide the energy we need in our daily active life. I always use organic, unbleached flour and organic, freshly ground whole wheat. Real butter and rich molasses with sweet maple make this bread a real treat!
Mama’s Maple Molasses Whole Wheat Bread
5 teaspoons of yeast added to 1/2 cup of warm water, set aside
Warm 2 cups of goat’s milk, 1/4 cup of molasses, 1/4 cup of maple syrup, 1/4 cup of butter, and 2 Tablespoons of brown sugar over low heat.
Meanwhile blend 6 cups of white flour, 2 cups of whole wheat flour, 3 teaspoons of vanilla salt, and 1 teaspoon of ginger as a fun surprise.
Add half the liquid ingredients, blend then add yeast and remaining liquid and blend.
Knead one cup of flour in for 6-7 minutes. (Press palms of hand into dough, fold in half and turn a 1/4 turn then press palm in again. Repeat.)
Let rise 1 hour in a greased covered bowl in warm spot.
Divide into 2 loaves and place in 2 oiled bread pans. Bake at 350 degrees for 35-40 minutes. Brush tops with butter (and sugar and cinnamon if desired). After a half hour or so pop bread out and let cool completely on rack. (Without the cinnamon and sugar this bread can be used for savory sandwiches or meals as well as sweet.)