The smell of freshly baked bread is the happiest smell I know.

The smell of freshly baked bread is the happiest smell I know.

Now that I’ve figured out how to make my own ghee, I’ve started using it in my baking in place of other oils. The sweet buttery flavor it adds to muffins is quite nice, but where it really shines is in bread. The resulting bread has a soft texture, but is not too crumbly. The kids have been using it for PB&Js all week, and Hubby likes it with cheese and tofurky.

Whole Wheat Bread with Ghee
makes two loaves

  • 2 1/2 cups lukewarm water
  • 1 tbs yeast
  • 2 1/2 tbs brown rice syrup or honey
  • 2 cups whole wheat flour
  • 1 1/2 cups bread flour, plus another 2 cups
  • 1/4 cup warm ghee (at least room temp)
  • 1 tbs salt
  1. Combine water, yeast, and rice syrup in the mixing bowl of a stand mixer (or just use a big bowl if you intend to knead by hand). Let sit for 5 minutes until a little frothy on top.
  2. Using the kneading hook, slowly mix in whole wheat flour, ghee, salt, and 1 1/2 cups bread flour until just blended. Cover with a warm, damp cloth and let sit for about 15 minutes.
  3. Turn the mixer on low speed and add another cup or so of bread flour (stir in the bowl if doing by hand). Keep adding flour a little at a time until dough is stiff enough to knead, but not so stiff that it is dry. Turn mixer up the medium high and knead for 5-10 minutes (or turn out and knead by hand), until dough is ready (it should be less sticky, but not too dry).
  4. Remove dough hook and cover with a warm towel. Allow to rise for about an hour, until double in size. Punch dough down, and allow to rise again for about 20-30 minutes.
  5. Turn dough out onto floured surface and cut into two portions. Shape each into a loaf and place in oiled bread pans. Allow dough to rise again until just over the edge of the pan (30-45 minutes).
  6. While dough is rising in the pans, heat oven to 375. When loaves are ready, put them in the oven and bake for at least 45 minutes. When done, remove from oven and place on cooling racks. Try to remove the bread from the pans quickly, and then allow it to cool for at least 30 minutes before slicing.
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