William Melville Childs’ Health Bread
February 20, 2012

by stacy
Published on: February 20, 2012
Tags: No Tags
Comments: No Comments

“A veteran breadmaker, Mr. Childs grinds his own whole-wheat flour and recommends that you do the same.”
-James Beard, Beard on Bread

Unlike Mr. Childs, I’m not hardcore enough to grind my own flour.

Here are the ingredients:

William Melville Childs' Health Bread Ingredients

Mixing up the dough was an involved process.  First,  I mixed the yeast with the warm milk and sugar to proof.  In a separate bowl, I mixed the boiling water with the oatmeal and set it outside to let it cool to 98 degrees.  Meanwhile, in a saucepan, I warmed the butter, molasses, and salt.  Once the oatmeal mixture cooled, I mixed in the yeast and molasses mixtures.  Finally, I mixed in 3 1/2 cups of whole-wheat flour and 2 1/2 cups flour, and kneaded it lightly to incorporate all of the flour.  The whole process took almost an hour.

After letting the dough rise for 45 minutes, I finished kneading the dough and shaped it into two loaves to fit my 9 x 5 pans.  Then I took a two hour nap.  Unfortunately, this meant that my dough rose too much in my pans.

William Melville Childs' Health Bread After Second Rising

My bread fell flat, but it still baked thoroughly after 55 minutes at 350 degrees.

William Melville Childs' Health Bread

I feel like I can’t pass much of a judgement on William Melville Childs’ Health Bread, since I messed up the second rising.  To me, it tasted very similar to Maryetta’s Oatmeal Bread–hearty with lots of molasses.

No Comments - Leave a comment

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


Welcome , October 14, 2023