Stoney Acres

I ran into one of my readers the other day while I was volunteering for the Master Gardener program at Thanksgiving Point.  After chatting for a minute she reminded me that I had promised this bread recipe way back at Christmas time and she was looking forward to trying it.  So here it is!!

Mrs. Stoney is the bread maker in the family and she found this recipe a year or so ago and it has quickly become one of our favorites.  It uses a mix of whole wheat and white flour so it rises well and has a great taste.  The recipe makes two good size loaves.  One loaf will usually feed the 6 of us for a meal and we stick the other in the freezer for later.

Finnish Bread

1 package active dry yeast

2 cups warm water (105 to 115 degrees)

1 cups whole wheat flour

¼ cup butter, melted, divided

1 tablespoons brown sugar

2 ¼ teaspoons salt

4 ½ to 5 cups unbleached white flour

In a large bowl, dissolve the yeast in warm water.  Add the whole wheat flour, 2 TBS of the butter, brown sugar, salt and 2 cups of flour:  beat it until smooth.  Add remaining flour until you form a soft dough.

On a floured surface, knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl and turn once to grease the top of the dough.  Cover and let rise in a warm spot until double, around an hour.

Punch the dough down.  Shape into two 6 inch rounds; place on greased baking sheet.  Cut slashes in top with a knife.  Cover and let rise until double, about 40 minuets.

Bake at 400 for 40 minutes or until golden brown, brush the top with remaining butter.  Makes 2 loafs with about 12 slices each.

This one is a family favorite; it’s perfect with about any meal or great as a treat with jam!!