August 25, 2014

Whole Wheat Bread

I have been meaning to make bread for a long time. I didn't make bread ALL summer. At first my kids complained how the store bought bread stuck to the top of their mouths. It took 4 pieces just to fill them up, but soon they were eating it as toast for a snack. Thank goodness school is back in, the weather is cooling off somewhat and I am in the mood to make some good old wheat bread.

I've gone through quite a few recipes for whole wheat bread. This one comes from a friend, but I had to modify it because it had dough enhancer in it- which has corn starch. Since I've developed an allergy to corn, I've left the dough enhancer out and don't even see the difference. This is a light bread, if it didn't have the whole wheat taste, you'd think it was fluffy homemade white bread. I'll explain why later.


3 cups whole wheat flour
3 Tablespoons yeast
5 1/2 cups hot water
Mix these together well and let it sit for 30 minutes. If you are in a rush you can let it sit for 15 and still be ok. This is what it will look like after 30 minutes:
Then add:
5 cups whole wheat flour
2/3 cup oil
2/3 cup honey
2 Tablespoons salt
Knead for 10 minutes. Turn the machine on and let it go for 10 minutes. This gets the glutens working and makes your bread soft.
Now add 4 more cups of flour, white or wheat. You may need more or less. It's ready when it pulls away from the bowl, but is still somewhat sticky.
Turn out on oiled surface and separate into 4 or 5 pieces, depending on the size of your pans. Let rest covered for 10 minutes.  With practice you'll know how much to put in your pans. I have a couple different sizes, so I make my pieces accordingly.
Now place in greased pans and let it rise an inch or more over the top of the bread pans.

Bake at 350 degrees F for 25-35 minutes. 
Turn out on cooling racks and cool completely.
I like to cut whole loaves at a time with my electric knife. The others go in the freezer.
Whole wheat bread had more nutrients than white.  Freshly ground wheat also has more nutrients than wheat flour from the store. Homemade bread has none of the "non food" type ingredients and is much better for you. It is also more filling, and tasty!

 photo summersigyellow2_zpsf38de9a2.jpg

1 comment:

  1. My husband was looking for a whole wheat bread recipe (he is in a baking mood) and I was like, "Oh, I know just the one!" So we're trying it out today and I'll let you know how it turns out.


01 09 10