Belgium Whole Wheat Bread

November 14, 2009
When the Sisters came to California in 1962 from the monastery of Nazareth in Belgium they brought with them the recipe for Whole Wheat Bread. This bread has become a trademark of Redwoods Monastery ever since. Because it is so simple, it is the perfect bread to eat topped with any flavor of Monastery Creamed Honey. Sister Veronique was the first bread baker at Redwoods. Now Fr Maurice, our Chaplain, carries on the tradition. We use no mixer. All kneading is by hand. We use only organic ingredients.

Whole Wheat Bread
Ingredients for 12 loaves

About 18 pounds of whole wheat flour – preferably organic and high in glutton
4 cups rye flour
½ cup of salt
½ cup of yeast (dry)
1 and ¾ gallons warm water

Mix flour, salt.
Dissolve yeast in warm water and add to flour.

Knead until dough holds together and dough does not stick to hands – add more flour if necessary.

Let rise for ½ hour. Push down and divide dough into 12 equal portions. Let rise again in pans for the desired size. Bake at 425 ° oven for 1 hour.

For smaller batches flour – yeast ratio may need to be adjusted.
November 14, 2009 Back to Abbey Cooks
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