Ingredients Jump to Instructions ↓

  1. Makes 2 9 x 5-inch loaves

  2. 3 cups stone ground whole wheat flour

  3. 3 cups unbleached bread flour (I like King Arthur best.)

  4. 2 teaspoons dry yeast (or 2 envelopes)

  5. 1 teaspoon fine sea salt

  6. 3 tablespoons unsulphured molasses (Grandma's yellow label)

  7. 3 tablespoons vegetable oil

  8. Approximately 2 cups cool water

Instructions Jump to Ingredients ↑

  1. Using your Cuisinart Food Processor makes this bread a snap to prepare while the soup is cooking. Use the 14-cup processor to make 2 large loaves that have great crumb and flavor!

  2. In the food processor fitted with the dough blade, place all the dry ingredients. Pulse several times to blend well.

  3. Have all the other ingredients ready to add. Add the molasses and oil. Turn on the food processor, and then slowly add the water through the feed tube. Add the water slowly, so that you do not add too much. Depending upon the humidity and the dryness of the flour, you may not use all 2 cups of water.

  4. When the dough forms a ball and pulls away from the sides of the work bowl, your bread is ready to rise. Place it in an oiled bowl. Give it w couple of kneads with the heel of your hand, and cover the bowl with plastic wrap to keep out all of the oxygen. Allow dough to rise until double in bulk - usually about one hour. (Set the bowl in a warm, draft-free area for swiftest results.)

  5. Preheat oven to 350 degrees F. Oil 2 9 x 5-inch loaf pans. Punch down the dough and form into two equal loaves. Place in the oiled pans and cover again with the plastic wrap. Allow to rise until almost double in bulk (about 40 minutes).

  6. Bake for 35 or 40 minutes, or until the bottoms of the loaves tap hollow. Cool on wire racks until ready to serve. The bread slices best if you leave it for at least 4 hours, but sometimes you just can't wait!


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