San Benito House Whole-Wheat Bread

San Benito House Whole-Wheat Bread

(Shared by San Benito House, Half Moon Bay, CA)

2 cups warm water (115 degrees F)
1 1/2 tablespoons dry yeast
1 1/2 tablespoons brown sugar
1 tablespoon salt
3/4 cup dark molasses
3/4 cup vegetable oil
5 cups all-purpose flour
2 cups whole-wheat flour

Place water in large mixing bowl. Add yeast and brown sugar; stir gently.
Let mixture proof in a warm place until bubbles have formed on top.
Add salt, molasses, oil and flours, mixing well.
Turn dough out onto floured surface and knead 2 to 3 minutes, adding more flour, up to 1 cup, until dough is smooth and elastic and no longer sticky.
Place dough in an oiled bowl, cover with plastic wrap and place in a warm spot until doubled in size.
Shape dough into 2 loaves and place on a baking sheet. Cover with a towel and let rise until doubled in size.
Bake in preheated 300-degree oven 1 hour 15 minutes or until done.

Makes 2 loaves.

Source: Daily News of Los Angeles, May 16, 1991

San Benito House Whole-Wheat Bread for Bread Machine

(Shared by San Benito House, Half Moon Bay, CA)

Adapted for bread machine.

1 cup warm water (115 degrees F)
1/3 cup dark molasses
1/3 cup + 1 Tablespoon vegetable oil
4 teaspoons brown sugar
1 teaspoon table salt
2 2/3 cups bread flour
1 1/3 cups whole-wheat flour
2 1/4 teaspoons (or 1 packet) Bread machine or instant yeast

Place ingredients into bread machine in the order recommended according to the
manufacturer’s instructions.

Set to White or Regular Bread, 1 1/2 lbs, Medium crust.

Press Start.

Makes one 1 1/2 loaf.

Source: Adapted from recipe in the Daily News of Los Angeles, May 16, 1991

Original Quantity Recipe for San Benito House Whole-Wheat Bread

San Benito Squaw Bread

3 qt water
2 pints molasses
2 1/2 pints of oil
14 lb flour (2/3 white and 1/3 whole wheat)
1/4 cup dry yeast
1/4 cup salt
2 scoops (about 1 cup) brown sugar
Let rise in oiled bucket overnight
Shape into 4 BIG Loaves
Let rise and bake @ 400

Proof the yeast in warm water, add oil, molasses, brown sugar, salt.
Stir with bread hook until incorporated.
With machine on, add flour by the cupfulls until the bread is smooth and not sticky. You may need more flour or less flour depending on weather, and brand of flour.
When you can touch the dough w/o it sticking to your hands … turn out of bowl, knead into a big ball and dump into an oiled bowl or 5 gallon bucket. Cover w/plastic wrap and let rise overnight until more than doubled.
Turn out of bucket. Cut and shape into 4 BIG loaves.
Place on baking sheet, rise till doubled and bake at 400 degrees convection. Spray w/ water several times while baking. Bake until brown and hollow.